Snow leopard blog birthday recipes

Doma (r) making Tibetan Khapsey. Photo by Sibylle.

To consecrate the first birthday of the “Nest egg Snow Leopards” blog I’m successful to post a plan from each of the 12 snow leopard countries in inside Asia during the next month. The fundamental one here is one of my favorites – Tibetan Khapseys. They are traditionally made and eaten for Losar – Tibetan New Year. A yoke of years ago I emit Losar in Kathmandu with my loved friend Doma who burnt- days making these lovingly for her genealogy and friends. They were assuredly delicious! 

Tibetan Khapsey shapes. Photo by Sibylle.

You’ll see from the photos that Doma shapes her Khapseys splendidly, and it takes her ages. I keep given the method for making them much more speedily but you can copy her profile if you like.

Ingredients
1 kg wan flour / 2 g zestiness /Vegetable fat to fry -ghee or vegetable oil / sugar

Flaxen brown Khapsey after being fried. Photo by Sibylle.

Method
Knead flour with the pepper ' and enough moisten to make a core dough. Roar the dough into avenue sized balls.
Fury vegetable fat or oil in a occupied pot or wok until it steams. Demolish out each of the balls until they are extended and slim, in 10 cm protracted and give each a misunderstand just as you dip gently into the oil. Food them submerged in the oil and fry until the edges are toasted. Quality the oil and keep separated, preferably on the scullery paper to get rid of immoderation oil. When hush hot sprinkle lightly with sugar. Khapseys incarcerate for months in airtight containers.