Celebrate festive moments with this authentic, crispy, and intricately shaped Newari sweet, perfected with the fine texture of premium Agrim Maida.

Ingredients

• The Dough: 1 cup Agrim Maida; 1/2 cup Urad Dal flour (roasted black gram flour); 3 tbsp melted ghee; Water as needed to knead.
• The Syrup (Chasni): 1.5 cups sugar; 3/4 cup water.
• For Frying: Oil or ghee for deep frying.

Instructions to Cook

1. Prep the Dough: In a large bowl, mix the Agrim Maida, Urad Dal flour, and melted ghee until the mixture resembles wet sand. Gradually add water and knead to form a stiff, smooth dough. Cover it with a damp cloth and let it rest for at least 1 hour.
2. Shape the Lakhamari: Knead the rested dough again to soften it slightly. Take small portions and roll them out with your hands into long, thin, rope-like strands. Twist and weave these strands into traditional intricate circular patterns or braids on a lightly greased plate.
3. Fry to Perfection: Heat oil or ghee in a wide kadhai over medium-low heat. Carefully slide the shaped dough into the oil. Fry them slowly until they turn crispy, flaky, and completely golden brown on both sides. Remove and drain excess oil on a paper towel.
4. Prepare the Thick Syrup: In a separate heavy-bottomed pan, boil the sugar and water. Let it bubble until it reaches a very thick, two-string consistency (the syrup should solidify quickly when dropped on a cool plate).
5. Coat and Crystallize: Dip the fried Lakhamari pieces into the hot sugar syrup one by one, ensuring they are evenly coated. Remove them quickly with a slotted spoon and place them on a wire rack. Let them cool completely until the sugar dries into a beautiful, frosty white crystalline layer.