As Maghe Sankranti approaches, confectioners in Kathmandu Valley are working at full pace to prepare chaku, a traditional sweet closely associated with the festival.

Chaku, a Newari confectionery made from concentrated sugarcane juice, jaggery, ghee and nuts, is widely consumed during Maghe Sankranti, which falls on January 15 this year. The sweet holds cultural significance and is believed to help the body cope with the cold winter season.

The preparation process is labour-intensive and time-consuming. Jaggery is first melted and continuously stirred before being poured into clay pots to cool. Once it begins to set, the mixture is repeatedly whipped, slapped and stretched by hand until it turns a dark brown colour and reaches the desired texture. The chaku is then weighed, garnished with nuts and packaged for sale. The entire process typically takes two to three hours.

Eating chaku during Maghe Sankranti is a tradition followed by people from various communities across Nepal, symbolising a farewell to the harsh winter days.

Here are some photos by the Post’s photojournalist Dipen Shrestha capturing the preparation of chaku ahead of the festival.