Why is honey sometimes added to traditional sweets? #NepalSweets #Hard #Part3
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For bright coloring
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For natural sweetness
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To make them crispy
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To reduce calories
Which liquid is commonly used to prepare Malpuwa batter? #NepalSweets #Hard #Part3
Buttermilk
Milk
Water
Coconut water
How long does it take to ferment Yomari dough? #NepalSweets #Hard #Part3
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2 hours
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30 minutes
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6 hours
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12 hours
Which oil is traditionally used for deep-frying Sel Roti? #NepalSweets #Hard #Part3
Butter
Coconut oil
Mustard oil
Olive oil
What is the most famous local sweet in Kathmandu? #NepalSweets #Hard #Part3
Peda
Lalmohan
Juju Dhau
Sel Roti
What is the most expensive local sweet in Nepal? #NepalSweets #Hard #Part3
Kaju Barfi
Anarsa
Peda
Sel Roti
Which Nepali sweet uses semolina as the base ingredient? #NepalSweets #Hard #Part3
Halwa
Lalmohan
Chaku
Barfi
What type of milk is traditionally used to make "Khuwa"? #NepalSweets #Hard #Part3
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Cow milk
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Almond milk
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Buffalo milk
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Goat milk
Is ghee an essential ingredient in "Rasbari"? #NepalSweets #Hard #Part3
How long does it take to ferment rice for "Chaku"? #NepalSweets #Hard #Part3
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12 hours
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24 hours
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1 hour
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48 hours
