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Chaku: Traditional Nepali Chocolate Useful for Warming Body In Winter

As winter starts, the sweet smell of hot Chaku made in the traditional settlement of Tokha Municipality has been found to attract many people. The Chaku, which is considered to be very useful for warming the body in winter along with the preparation of Maghe Sankranti, has been attracting everyone at this time.

Not only within the country, but Tokha’s original production Chakku is also giving original identity even outside the country. Buddha Shrestha proprietor of Kasilal Chakku Production, a local Chaku trader, says that the tradition of making Chaku in the place has been practiced by the ancestors since the tradition of making nutritious Chaku and exchanging them for food.

Tokha’s identity as a chaku-making business has been passed down from generation to generation and its scope of discussion and consumption has become equally wide. The people of Tokha have been continuing the business of chaku for a long time. The basic utensils here help to keep the body warm from within. According to the chaku trader, the importance of chaku has increased day by day. In winter, the body needs heat.

It is possible to heat the body externally through heaters, air conditioners, fires, and thick cloth, but traditional utensils, such as chaku, have been used to keep the body warm from inside our body and to increase immunity. Especially on the day of Maghe Sankranti, the tradition of eating boiled sweet potato, yam, ghee and chaku is in every house of Nepali.

Eating Chaku cold weather increases the body’s ability to fight disease. Raw ghee and chaku during Maghe Sankranti give strength to the body along with heat. In winter, people used chaku to keep their bodies warm.