Tokha’s chaku: Winter’s sweet delicacy

By Prajwal Khanal,Kathmandu, Dec. 6: As winter gradually tightens its grip, the biting cold brings with it cravings for warmth and sustenance. 

Among Nepal's traditional winter foods, delicacies stands out not just as a delicious treat, but as a source of strength and comfort. This sticky, molasses-like confection is treasured for its ability to warm the body and feed the spirit, making it an essential part of the Nepali winter experience.

For those seeking the finest chaku, Tokha, a satellite town just north of Kathmandu, is the best place to visit. With a history rooted in sugarcane cultivation, Tokha has earned its reputation when it comes to this sweet delicacy. The town’s name itself, derived from the Newari words "Tu" (sugarcane) and "Khya" (field), reflects its long-standing connection to this winter treat.

Chaku-making in Tokha is an art form, passed down through generations. The process begins with boiling sugarcane juice for hours until it transforms into a rich, caramelised syrup. This thick syrup is then stretched and cooled by skilled hands to achieve the perfect consistency and texture. The result is a glossy, dense sweet stuff that melts in the mouth, carrying with it the warmth and care of its makers.

But chaku is more than just a sweet treat; it’s a source of nourishment during the cold months. Rich in calories, it is especially favoured by those who work outdoors or perform physically demanding tasks. It is often enjoyed simply on its own or paired with warm meals, offering a much-needed boost in the cold weather.

For the people of Tokha, chaku-making is not only a tradition but also a livelihood. Local seasoned hands dedicate themselves to preserving the authenticity of their craft, ensuring that each lot reflects the quality and heritage of their community. As chaku maker Rajkaji Shrestha shares, “The key is in the sugarcane, its quality determines everything. We work tirelessly to uphold the tradition and offer the best.”

While deeply tied to tradition, chaku is also finding its way into modern culinary trends. Innovations like chaku-flavoured desserts and fusion recipes are introducing this timeless confection to a younger generation, ensuring its relevance in today’s world.

As the cold intensifies, there’s no better way to experience the warmth of Nepali culture than savouring a nugget of Tokha’s chaku. It’s not just a sweet, it’s a taste of history, craftsmanship and winter itself.

(Khanal is an intern with TRN.)