tsampa, momo, lephing and more!
With Losar just around the corner on February 11, we finally got around to begin our Losar preparations this past weekend. Losar is a time when all Tibetan families look forward to preparing and enjoying special Losar treats – and our family is the same. We try specially hard to make Losar as special as we can for our son for whom Losar is one of the only Tibetan cultural holidays he gets to experience living in the West. So, this time, we made some Amdo senz, some regular khabseys, we prepared a batch of dre-chang to ferment for the customary Losar kon-dhen (chang-koe), and for something new this year, I made some borom garma. As a child, my friends and I made it every winter but I haven’t had a chance to try it since. So, depending on some not so clear childhood memories, I prepared borom garma. It turned out alright (could be better though!). But, what really thrilled me was, when I offered a piece of garma to a Tibetan colleague at work. He said, “What is it ?” I said, “Try it.” He unwrapped it and popped it in his mouth and literally almost jumped out of his pants! He yelled, “My mother used to make this when I was a child. I haven’t had this taste in so many years.” And that just made my day.
Sucking on a piece of garma, I post this recipe for you, my friend. The recipe is not perfect but I’m hoping that some readers will know how to make really good borom garma, and will share some tips in the comments section below for you and I.
2 Lbs Jaggery
2 Tablespoon Butter
2 Tablespoon water