How I made Jwano ko Jhol in Finland
Jwano ko Jhol is a beloved traditional soup in Nepal, especially cherished during cold winters and by women recovering postpartum. This simple ajwain (carom seed) broth is known to soothe indigestion and boost milk production in nursing mothers.
The soup centers around the warming flavor of ajwain seeds, a staple in Nepali kitchens. It is widely enjoyed by Nepalese both in Nepal and across the diaspora, often sipped from cups or eaten alongside rice.
As a Nepalese living abroad, I want to share the recipe as prepared by my partner, who has lovingly carried forward this family tradition. Here is how she makes Jwano ko Jhol — a hot, comforting soup perfect for chilly days far from home.
Ingredients
- Butter or ghee – 2 tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Ajwain (carom) seeds – 2 tsp
- Fenugreek seeds – a few
- Cumin seed powder – ½ tsp
- Garlic paste – 1 tsp
- Ginger paste – ½ tsp
- Rice flour – 1 tsp
- Water – 2 cups
Method
- Melt the butter or ghee in a deep saucepan over medium heat.
- Add fenugreek and ajwain seeds along with garlic and ginger paste. Sauté until they turn golden brown and release a warm, aromatic scent. Reduce heat to low-medium to avoid burning.
- Stir in rice flour, turmeric, salt, and cumin powder. Cook while stirring for about a minute.
- Gradually whisk in lukewarm water to prevent lumps.
- Bring the mixture to a boil and let it simmer for 2–3 minutes. Optionally, garnish with chopped spring onions before serving.
For Nepalese living abroad, ajwain seeds can usually be found at local Asian or Indian grocery stores. In my early days in Europe, I often brought Indian spices in my luggage to keep these flavors alive.
When I did not have access to modern grinders, I used traditional tools like belna chowki to make rice flour from wet rice. This step adds a touch of nostalgia to the process.
I hope this guide helps Nepalese—whether at home or abroad—who are learning to cook traditional dishes and want a taste of home during challenging times.