kheer (nepali-style rice pudding)


1 cup rice
1 cinnamon stick
2 to 3 cardamom pods
3 cups milk
4 tblspn thickened cream
Mixed nuts and fruit (cashew nuts and raisins)



Wash rice thoroughly and drain well. Add cinnamon and cardamom to the milk. Bring to the boil for a few minutes. Add rice to the milk and stir constantly until it thickens. Add sugar and cream and cook for 2 to 3 minutes. Sprinkle with mixed nuts before serving.

Serves 4.

You can find this recipe in CookBook: Great Recipes of SA Restaurants, Volume 2


Sagarmatha Nepali restaurant | Payneham Road

Sagarmatha Nepali restaurant | Payneham Road.

We invite all our patrons to book and enjoy a bottle of red or white with a table of four or more on during this festive season!

sel roti


1tblspn ghee
Pinch baking powder
3 tspn sugar
2 cups vegetable oil for deep-frying
½ banana, peeled & mashed
2 cups rice flour
1 cup milk
(Makes 6)

In a bowl, add ghee, banana, baking powder, rice flour and sugar and mix well. Add milk and make a batter. Heat oil in a deep pan, making sure the oil is not too hot. Take a handful of the mixture and pour into the oil making a donut-like shape. Once it comes to the surface, turn it over and cook for one minute on the other side. Remove from the oil and place on paper towel until you are ready to serve.

You can find this recipe on Page 82 of Cookbook Magazine Vol 2