Takha and Sanyakhuna | Nepali Food Recipe

Takha and Sanyakhuna | Nepali Food Recipe

Takha is a frozen or jelly dish and Sanyakhuna (Sanya means Dried Fish) is a fish jelly dish usually made of buffalo skin. They are famous dishes of Newari cuisine usually prepared during winter season.


  • 200 grams Goat skin
  • 1 tsp. turmeric powder
  • 2 tsp. cumin powder
  • 2 tsp. red chili powder
  • 2 tsp. salt
  • 2 tsp. garlic ginger paste
  • 2 tsp. red chili powder (for Sanyakhuna)
  • 2 tbsp. oil


  1. Heat up a pressure cooker and add oil.
  2. Add ginger and garlic paste, and goat skin.
  3. Then fry for about a minute.
  4. Add turmeric powder, cumin powder, red chili powder, and salt.
  5. Fry for 3-4 minutes.
  6. Add about a gallon of hot water, close the lid.
  7. Cook in medium heat for 4-5 hours.
  8. Check in between to see if water gets low, add more if necessary.
  9. After 4-5 hours, the skin will get very soft and sticky.

For Takha:

  1. In a bowl, pour in half of the juice/liquid from the cooker and skin
  2. Store in cool place to set


  1. Pour in the remaining liquid in a bowl.
  2. In a small pan, add a small amount of oil and then fry anchovies.
  3. Add the fried anchovies in the bowl that has only the juice.
  4. Add hing, lemon juice, red chili powder.
  5. Then mix it all together.
  6. Top it off with more red chili powder.
  7. Then leave it overnight in the fridge to set.

Recipe Video

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