पक्कु | Pakku Recipe | Nepali Style Kabab | Khasi ko masu

In this video, we’re diving into the preparation of Pakku, a traditional Nepalese-style dry-fried mutton dish cooked in its own fat. This dish is mostly popular during the Dashain festival which is one of the major festival of Nepal. We’ve researched to bring you what we believe is the most authentic way to make Pakku, staying true to its historical roots. However, it’s important to note that this recipe isn’t standardized, and we can't claim it as entirely genuine. Pakku’s preparation can vary across different regions and families, so consider this a thoughtful interpretation rather than an official recipe. Join us as we explore this unique cooking method and its rich history!
Video Timestamps
______________________
00:00 Intro
00:25 Is this kabab or Pakku ?
01:15 Key differences of the Pakku
01:45 Pakku is made in the fat of it's own ?
02:00 Here starts the recipe
02:35 Lazy way for spices
02:55 Recommended Spices for pakku
03:45 is oil compulsory for marination?
05:00 Best fat for great testing mutton
07:00 Cooking the pakku
07:35 Things to keep in mind
09:00 Outro
Connect with us on other social media
___________________________________________
FACEBOOK
/ beforeyoutryit
INSTAGRAM
/ beforeyoutryit
𝙵𝚘𝚛 𝚙𝚊𝚒𝚍 𝚙𝚛𝚘𝚖𝚘𝚝𝚒𝚘𝚗𝚜 𝚊𝚗𝚍 𝙲𝚘𝚕𝚕𝚊𝚋𝚘𝚛𝚊𝚝𝚒𝚘𝚗
𝐛𝐞𝐟𝐨𝐫𝐞𝐲𝐨𝐮𝐭𝐫𝐲𝟒@𝐠𝐦𝐚𝐢𝐥.𝐜𝐨𝐦