Sutkeri ko Ausedhi is a traditional Nepali postpartum medicinal confectionery made with various herbs, spices, nuts and seeds that has been prepared for centuries to aid new mothers' recovery after childbirth. It is a nutritious sweet treat eaten in small amounts twice a day to boost energy, encourage milk production and speed postpartum healing. The recipe calls for ingredients like clarified butter, milk solids, ground spices including fenugreek, fennel and ajwain, as well as nuts and dried fruits. It is cooked to a fudge-like consistency and considered an important part of the traditional sutkeri diet to support new mothers' health.

1. Sutkeri Masala

2. Sutkeri ko Ausedhi
Sutkeri ko Ausedhi is a nutritious, delicious, and sweet medicinal
confectionery that has been prepared in Nepal for
centuries. "Sutkeri" is a Nepali term used to describe a mother after
giving birth to a baby. The "ausedhi" refers to specially prepared
medicine. According to ancient customs, new mothers are given
the sutkeri ko ausedhi along with other nutritious foods after child
birth. It is ultimate health supplement to recover from postpartum
healing, to boost energy and to encourage milk supply to a lactating
mother.

3. • Sutkeri ko Ausedhi is also known as Sutkeri Masalaa (सुत्के री मसला),
Mishri Paakh (ममश्री पाख), Battissa ko Paakh (बत्तिसा को पाख). In
Newari, it is known as Pokhuna washaw ( aushadhi) पोखुना वासा
औषधि Phaku Bansa Pakh (फकु बंसा पाख), Pokhuna Jwala (पोखुना
ज्वाला), Mishri Pakh Jwala (ममश्री पाख ज्वाला).

4. • It is made by mixing several medicinal herbs and spices, clarified
butter, edible gum, khuwaa (thickened and concentrated milk
products), rock sugar, and largely dominated by ground nuts, seeds
and dry fruits (almond, cashew, pistachio, coconut, dates, raisins
etc). Another important ingredients
are Battisaa powder, Jesthalangwagi churna which is medicinal
herbal plants mixture consisting of 32 different herbal plants in
different proportions. The mixture is cooked until it becomes a fudge-
like consistency, somewhat a little chewy, rich and sweet. The
delicious and nutritious sutkeri ko ausedhi is typically eaten one to
two tablespoons at a time, in the morning and evening along with
warm milk.

5. • The old traditions and ancient customs are a part of everyday life in
Nepal. The pregnancy, child birth, and post-postpartum care is taken
seriously and it is called "sutkeri ko syahaar- सुत्के री को स्याहार" in
Nepali. New mothers are not allowed to work or lift any heavy
objects. They are relieved of all household responsibilities, and are
encouraged to stay in-doors for at least 4-6 weeks to have complete
rest and recovery..

6. • Furthermore, cultural beliefs dictate that a mother may not go out
and be exposed to wind, cold air rain, which in Nepali is called
"cheeso laglaa" (चीसो लाग्ला). This custom helps new mother heal
and recover rapidly and restore health as they are nurtured, and
cared for via nutritious foods. Mostly, older family members or an
experienced helper is assigned the task of taking care of new mother,
to prepare foods and to take care of the newborn

7. • The sutkeri and the baby is given warm mustard oil massage right
after delivery to speed up postpartum healing. In some families, the
mother and her newborn gets a full body massage two to three times
a day. Elder relatives are always reminding the new mothers by
saying, "sutkeri maa syahaar ne gare, jeu bigrincha सुत्के री मा स्याहार
नगरे जीउ बबधिन्छ" - (translation - widely believed that if one does not
take care of body during post-postpartum period it could lead to
serious illness later in life. If nourishing food is not eaten, one can
suffer from back pain, premature aging, joint pain, and digestive
disorder.

8. • In addition to complete rest, certain postpartum diets are prepared
using traditional recipes that is passed down from generations. They
include broth-soup made out of any variety of meat served with
buttered rice (gheu haaleko ko bhaat re maasu ko ras) that helps to
speed up recovery. Another common and ultimate sutkeri food is
ajowain soup (jwaano ko ras) is so beneficial to boost milk supplies,
and known to soothe gas pain. Some people even combine goat leg
bone to the soup to make it more nutritious.

9. • Another popular meal is served right after delivery is gheu-chaaku-
bhaat; chaaku is Nepali jaggery, gheu is pure clarified butter
and bhaat is rice. Other foods include simple, nourishing, comfort
foods, and digestible foods with vital nutrients. For instance, boiled
milk with honey, lentil soups, fresh vegetables cooked with minimum
spices, and fresh fruits are given. Heavily spiced foods, chilies,
caffeine, deep fried foods, sour foods and ice cold foods are avoided.

10. • I have been asked by so many people about sutkeri ko ausadhi and
how to make it. Some food memory of our childhood stay with us
forever and sutkeri ko ausadhi is one that goes back to when my
mother was giving birth to my younger siblings. I still remember as a
young child tasting and enjoying the traditional postpartum diet of
my mother after my younger siblings were born. According to the old
custom the medicinal ausedhi is only given to new mothers after 22
days of delivery.

11. • While growing up in Kathmandu, I can still remember the aroma of
cooking the medicinal food in my grandmother's kitchen. Within a
week of delivery, the older family members or experienced lactation
team will come and gather together in the kitchen helping, cutting,
grinding the different ingredients and gently cooking and stirring in a
large, heavy-bottomed pan called karai. The ausedhi was ready when
the clarified butter started to separate from the side of karai,
becoming thick and brown would last for 2/3 months. To me it was a
beautiful family affair and enjoyable cooking experience.

12. • Sutkeri ko Masalaa (Major Ingredients)
Please note that the selection of ingredients and amounts varies from
family to family, please adjust according to your taste
Ingredients
1 cup fenugreek seeds - (methi ko geda मेथी को गेडा)
1/2 cup ajowain seeds - (jwaano ज्वानो)
2 cups fennel seeds - (saunp or saunf सौंप सौन्फ़)
3 cups clarified butter - (gheu घीउ) or unsalted butter
1 1/2 cups edible gum - gum arabic - (goond गंद)**

13. • Ayurvedic Herbs and Spices
1 cup Battisaa powder (बत्तिसा को िुलो) - powdered mixture of
32 variety of locally available medicinal plants**
1/2 cup Jesthalangwadi powder - (जेस्थालाबंगारी को िुलो) powdered
mixture of medicinal and herbal plants**
7-8 cups of milk khuwaa - (खुवा) - (Khuwaa is milk cooked down to
the consistency of soft cream cheese and basis of many Nepali
sweets)**
** - these ingredients are available to purchase at Nepali, Indian and
Asian stores

14. • Nuts, seeds and dry fruits - lightly toasted and chopped
2 1/2 cups whole raw almonds (badaam बदाम)
1 cup raw pistachios - (pistachu त्तपस्ताचु)
1 cup raw cashews - (kaaju काजु)
1 cup pecans - (peekaan पीकान नट)
1 1/2 cups shelled walnut - (okkhar ओखर)
1 cup unsweetened coconut chips - (Nariwal नररवल)
1 cup raisins (kishmiss or monakka - ककशममस, मुनक्का)
2 1/2 cups dry dates (chowara छोहरा)

15. • Other spices
Seeds of 15 cardamom pods, finely ground (sukumel सुकु मेल )
Seeds of 10 black cardamom pods, finely ground (alainchi अलैंची)
1 tablespoon cinnamon powder - (daalchini दालधचनी को िुलो)
1 teaspoon clove powder - (lwaang ल्वाङ्ग)
5 small whole nutmeg, finely ground - (jaiphal जाइफल)
1 cup pumpkins seeds - (pharsi ko beyaa फसी को बीयााँ) (melon
seeds, ash gourd seeds, pumpkin seeds), 1/2 cup for decorated
topping
3 1/2 cups granulated sugar (or rock sugar or sugar crystal) - (mishri
ममश्री)

16. • Cooking Directions
1. In a medium-size saucepan, combine fenugreek, ajowain and
fennel seeds and enough water to cover, and bring to a boil over high
heat. Reduce the heat to medium-low, cover the pan, and continue
cooking until the spices are soft, about 10 minutes or less. Remove
and drain, but save the water (to facilitate blending later). When
cooled, place the drained spice mixture in a food processor or blender
and process adding up to 1/2 cup water to make a semi-thick
puree. You may want to do this in two batches if needed. Transfer the
puree in a bowl and reserve.

17. • 2. Heat 1 cup clarified butter in a medium-sized saucepan over
medium-low heat and add the gum and fry until it puffs up stirring
constantly. With a slotted spoon, transfer the gum to paper towels to
drain and set aside.

18. • 3. In the same pan with the remaining hot butter, fry almonds, stirring
constantly, until they start to get browned toasted through. Using a
slotted spoon, transfer to paper towels. Similarly, fry cashews,
pistachios, walnut, pecan, coconut chips, dates and raisins, one by
one until they are toasted through. Remove immediately and
drain. Don't get it burned as they will continue to cook after being
removed from the heat.

19. • 4. Chop the toasted nuts into small pieces or use food processor. For
the best texture, chop nuts by hand. Set aside.

20. • 5. In a separate large saucepan, heat 2 cups clarified butter over
medium-high heat and add Battisaa
Powder and Jesthalangwadi powder and stir until well mixed. Mix in
the ground fenugreek, ajowan and fennel paste and khuwaa, and
cook until the liquid has almost evaporated. Add toasted-chopped
nuts mixture (almonds, cashews, pistachios, walnut, pecan, coconut
chips, dates raisins) and mix well. Add all ground spices (cardamon,
black cardamom, cinnamon, cloves, nutmeg) and pumpkins seeds and
mix well.

21. • Cook, stirring from time to time, until the mixture has thickened and
has reduced, about 25 minutes. Add sugar and continue cooking,
stirring, scraping the sides of the pan, until the mixture begins to pull
away from the sides of the pan to create a thick solid mass and butter
starts separating from the pan.

22. • 6. Mix in edible fried gum and stir well. Remove the sutkeri ko
ausedhi from the heat and let it cool completely and transfer into a
serving tray. Sprinkle with the melon or pumpkin seeds and
remaining fried gums.

23. What is Battisa Powder?
• It is a powdered mixture of 32 Ayurvedic herbs and spices. It contains
locally available medicinal and herbal plants. The powder is added
with other ingredients to make special kind of food suited for
pregnant and lactating women. It is widely believed that it possesses
beneficial or curative effects to the women who have health problems
such as, excessive bleeding, pain in lower abdomen, miscarriage,
etc. It has been used not only as food but also as Ayurvedic
medicine. The amount of Battisa powder mixture - in sutkeri ko
ausedhi production varies from family to family.

24. Contd.
Here is the list with Nepali name and English name of ingredients -
Amalaa (gooseberry),
1. Arjun (terminalia arjuna),
2. Ashwogandha (winter celery),
3. Baayubidanga (embelia),
4. Barro (terminalia bellirica),
5. Bel (Bengal quince),
6. Bhringaraaj (trailing eclipta),

25. Contd...
7 Daalchinee (cinnamon),
8 Gurjo (heart shaped moonseed),
9. Gokhur (calthrops),
10. Harro (chebulic myrobolon),
11. Jethi madhu (licorice),
• Jira (cumin),
• Jwaanu (ajowan),
• Kaafal (bay berry),

26. Contd.
• Kaauso (common cowitch),
• Kachur (east India arrowroot),
• Koiraalo (mountain ebony, bauhinia),
• Kurilo (wild asparagus),
• Majitho (madder),
• Marich (black pepper),
• Naagakeshar (iron wood tree),
• Naagarmoothe (cyperus scariosus),

27. Contd......
• Paasaanved (rockfoil),
• Pipalaa (long pepper),
• Punarnavaa (spreading hog wood),
• Sataawar (wild asparagus),
• Shankhapuspee (butterfly pea),
• Simal (red cotton tree), Sutho (ginger),
• Tej pat (Indian cassia lignea),
• Thulo okhati (astilbe rivularis bush).
Source - Research paper Food Science, Nepal - Acharya, Kharel,
Bhandari

28. What is Jesthalangwadi?
• It is another type of powder made by mixing of different medicinal
and herbal plants used to prepare medicinal Sutkeri ko ausedhi.

29. Contd..
Here is the list of medicinal and herbal plants in the preparation
of Jesthalangwadi -
• Alainchi (black cardamom),
• Ashwogandhaa (winter cherry),
• Bhringaraj (trailing edipta),
• Chandan-shreekhanda (sandal wood),
• Jaifal,
• Jaaipatree (nutmeg),

30. Contd..
• Jatamashi (spikenard),
• Thulo piplaa (Java pepper),
• Krishna Jirak (black Niger),
• Kush (sacrificial grass),
• Marich (black pepper),
• Mungrelo (black cumin),
• Nilo Kamal (blue water lily),

31. Contd..
• Rukh Keshar (iron wood tree, bark, leaves, flower),
• Sukumel (green cardamom)
Source - Research paper Food Science, Nepal - Acharya, Kharel,
Bhandari

32. Thank you