Chaku is a traditional Newar sweet of the Kathmandu Valley in Nepal, made by cooking concentrated sugarcane juice with jaggery, ghee and nuts until it solidifies, then pulling it on a hook like taffy before cutting it into rolls or diamond shaped pieces. Beyond being eaten on its own, it is used as a filling for the Nepalese pastry yomari, and it is traditionally served with ghee and yams during the winter festival of Maghe Sankranti. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Dietary Suitability Sources
1. Chaku (Newari cuisine) (Wikipedia)
https://en.wikipedia.org/wiki/Chaku_(Newari_cuisine) (dietary-suitability)Quote, https://en.wikipedia.org/wiki/Chaku_(Newari_cuisine) (dietary-suitability)
It is made from concentrated sugarcane juice, jaggery, ghee, and nuts.
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