Bambaisan is delicacy originating from Ilam district of Nepal. It is basically a rich dairy product that is primarily made from buffalo/ cow milk.
Fresh milk is immediately gathered after the farmers milk the cows, and it is then cooked for several hours in a big pot over a low heat. The milk progressively loses volume and thickens in consistency as it boils. Throughout the cooking process, the milk is continuously swirled to ensure a consistent boiling point. The milk’s inherent viscosity and sweetness are enhanced when it is reduced to one-fourth of its original volume. To make the mixture sweeter, more sweetener is added once the milk has reduced to a thick, creamy consistency.
Based on personal inclination, sugar is an optional choice. As desired, additional flavorings can also be applied. To improve the taste of the Bambaisan, flavorings like cardamom, saffron, rosewater, and other ingredients are added. The mixture is shaped into a sizable container as the flavors are added, giving it time to settle and achieve the right setting. It takes a day or two for the resting process to fully set. The mixture solidifies into a firm but creamy texture once it is properly set. The mixture is then chopped into bite-sized pieces and shaped like diamonds or rectangles.
Typically, Bambaisan is served as a snack or dessert. It goes well with both traditional Nepali sweets like Sel-Roti and Juju-Dhau and can be savored on its own.
In the Ilam District, bambaisan has cultural importance in addition to being delicious.
It is a favorite in the area among both locals and tourists.
