7 Desserts in Nepal You Absolutely Need to Try

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Nepal isn’t normally the first place travelers think of when it comes to desserts. After all, it’s got some pretty awesome sights, not to mention iconic savory snacks like steamed momos. But as someone who’s spent years traveling across the country, I can assure you that desserts in Nepal are a whole other story!

They may not be as globally known, but sweet treats are woven into everything there: from religious rituals to weddings, cultural festivals, or even family visits. During my time in Nepal, I found myself returning to the early morning bazaars over and over again just to start the day off right with a hot jiri right out of the fryer. Paired with a thick, milky chai, of course!

1. Gudpak

If there’s one dessert in Nepal that feels like an absolute celebration on a plate, it’s definitely gudpak. With a super-rich, dense, and indulgent texture, this classic Nepalese sweet is always a hit during religious ceremonies, weddings, and family gatherings.

It’s made from what the Nepalese call khoya (reduced milk solids), sugar, ghee, and dry fruits. It also includes grated coconut, pistachios, almonds, and cashews. For me, it’s the delightfully creamy, melt-in-your-mouth texture that’s particularly gratifying.

Because it’s so rich and dense, gudpak is typically served in small squares. I’ll admit that I always tend to go back for seconds, though! Most vendors sell it chilled. However, a local friend suggested I ask for my gudpak to be warmed up first, and it was a total game changer. Heating it brought out the richness of the ghee and the comforting cardamon taste in the background.

Where to try gudpak

You’ll find gudpak in most sweet shops in Nepal (locally known as mithai dukan). For me, the best gudpak I had was from Gudpak and Pustakari in Kathmandu.

2. Juju Dhau

If you ever find yourself wandering Bhaktapur’s brick lanes, be sure to grab a clay cup of juju dhau. Translating to “king yogurt” in the Newari language, this dessert in Nepal has all the goodness of yogurt but with the texture of creamy custard. No wonder people travel all the way to Bhaktapur just to try juju dhau.

In Nepal, juju dhau isn’t just another dessert, though – I was told it’s something of a cultural icon. For starters, the technique has been passed down through Nepalese families for centuries. It’s also used as prasad (offerings to the ancestors and deities) during major festivals like Tihar.

Made from full-fat buffalo milk, juju dhau is fermented in traditional clay pots with careful temperature control to achieve that velvety texture. It’s sweet, but not overpoweringly so, with a slightly tangy aftertaste. Vendors will tell you it tastes even better when eaten cold, right out of the matka (clay pot). Some places may serve it with sliced bananas or chopped nuts. Personally, I like mine plain or with just a light drizzle of honey on top.

Where to try juju dhau

Check out the tiny, unnamed stalls around Dattatraya Square in Bhaktapur. For the freshest juju dhau, I suggest that you visit as from 10:30 am. Most vendors prepare the mixture at dawn, so it sets and chills by mid-morning.

3. Kheer

If you’re a fan of rice pudding like me, you really must try the Nepalese variety! Locally known as kheer, this dessert in Nepal is exceptionally comforting.

First things first though: forget everything you know when it comes to regular rice pudding. The Nepalese version is twice as fragrant thanks to the abundance of spices they use. It’s beautifully flavored with cardamom, saffron, and cinnamon. The mixture of rice, milk, and spices is slowly cooked together until it thickens. Locals eat it warm or cold. I’ve tried both and I’m more partial to the cold version.

Now, this may be one of the most beloved desserts in Nepal, but kheer is also an important part of local religious festivals. It’s traditionally prepared for the annual durga puja ceremony, where it’s served on fried flatbreads known as poori.

Where to try kheer

Eateries like Bagmati Sweets in Kathmandu are known for their fresh kheer. The absolute best kheer you’ll ever taste though, is if you’re invited to a local’s house for a meal or durga puja celebrations. The homemade one just hits differently!

4. Yomari

A beloved Newari dessert, yomari is especially popular in Bandipur, one of the most gorgeous places in Nepal. You’ll also find it all over Kathmandu Valley.

Translating to ‘tasty bread’, this traditional dessert in Nepal is usually prepared during Yomari Punhi, a festival that marks the end of the rice harvest ceremonies. Neighbors and relatives share their own version of homemade yomari as a symbol of gratitude and prosperity.

You probably won’t have any problem spotting yomari in display cases since it’s got a very distinctive look. Yomari is known for its unique conical shape that looks like a fish or a fig, both symbolic in Newari culture. In fact, preparing the dessert is considered an art in itself since it requires quite a bit of patience (and skill!) to get the shape right.

Because it’s made with steamed rice flour dough, yomari is also recognizable by its milky white texture. The cones are filled with a sweet mixture of ground sesame seeds and chaku (dark molasses). There’s something super moreish about biting into that tender outer shell stuffed to the brim with sticky, gooey molasses – especially when it’s hot out of the steamer.

In Kathmandu, you’ll also find modern variations like Nutella-filled yomari.

Where to try yomari

This is a no-brainer for me. There’s a spot in Pulchowk Road (Patan) known as The Village Café. Newari aunties run it and has the absolute best yomari I’ve had in Nepal! They also serve chatamari, a popular Nepalese street food.

5. Lal Mohan

Next up on our list of desserts in Nepal is a local twist on India’s gulab jamun. Symbolizing the culinary influences between India and Nepal, lal mohan is easily one of the most indulgent desserts I’ve ever tried!

Made from milk solids, lal mohan is shaped into smooth balls that are then deep-fried until they turn dark brown. They’re then soaked in fragrant sugar syrup infused with rose water, saffron, and cardamom. This is where the magic really happens: the spongy texture absorbs plenty of that flavored syrup, resulting in a super juicy, melt-in-your-mouth texture.

In Nepal and India, lal mohan has become somewhat synonymous with festivities. You’ll often see huge bowls of lal mohan stacked on top of each other at weddings and birthday parties. Some vendors garnish it with slivered almonds, pistachios, or dried rose petals before serving. Be sure to ask for an extra lashing of sugar syrup if you’ve got a sweet tooth. Pair it with a cup of masala chai for extra oomph! I’ve also seen locals eating it with a scoop of vanilla ice cream.

Where to try lal mohan

Virtually all over Nepal! Angan Sweets in Kathmandu is also known for its delicious lal mohan and other types of Nepalese desserts.

6. Pustakari

Here’s a dessert in Nepal that’s practically brimming with rustic charm!

A perfect representation of Nepal’s culinary practices, pustakari traces its origins back to the Terai region. With a chewy, toffee-like consistency, this Nepalese classic is simple, nostalgic, and packed with earthy flavor.

It’s made from jaggery, which basically refers to unrefined cane sugar.  It’s mixed with ghee, and the whole thing is melted over a low flame until it turns all gooey and caramel-like. Some vendors add sesame seeds, mixed nuts, and coconut to the mixture. Believe me when I say you won’t be able to stop at one!

I’m more partial to the ones made with toasted sesame. If you’d like to buy some to bring back home, rest assured that most vendors do sell it in larger packs. Best of all, pustakari is the kind of candy that keeps quite well. It’s traditional in Nepal for families to offer large platters of pustakari to guests as a way of welcoming them.

Where to try pustakari

Most markets in the Terai have stalls selling classic Nepalese desserts like pustakari. If you’re in Kathmandu Valley, you can check out candy shops like Kasthamandhap Bhandar. Pustakari is also known as postikan in some parts of Kathmandu.

7. Jeri

Last on our list of desserts in Nepal is jeri, something that you might also recognize as ‘jalebi’ if you’ve ever visited India before. Visually speaking, they also look a bit like funnel cakes.

You just can’t walk through a Nepalese market without catching the luscious golden glisten of jeri sizzling in a wok. These crisp, bright orange sweets are dipped in a warm syrup, so the insides turn all soft and squishy. For maximum crispness, I suggest that you eat your jeri when it’s still warm and fresh. That being said, I’ve had stale jeri too, and they’re still totally snackable!

While the Indian jalebi is usually eaten on its own, I noticed that the locals like to sandwich their jeri between a folded-up piece of swaari – a soft, slightly chewy bread that helps to counteract the sweetness. This is an indulgent breakfast combo that you’ll find in tea shops all over Nepal.  

Where to try jeri

The best jeri-swaari combo that I’ve tried in Nepal was at Nanda Mithai Bhandar in Patan Square. This spot is found right behind the iconic Krishna Mandir. To take it up a notch, dip your jeri-swaari in a cup of hot cardamom-infused chai before biting into it.

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