Tsampa Marpa

[@Senpatientulo]

Thank you for sharing. Thankfully, I am able to buy Tsampa in my country. Please, post more recipes.

[@MsDhamma]

All the movements while making tsampa is full of metta. Truly nice to watch, makes me try to do the same.....Thanks for sharing. Love & peace!

[@Huzar1683]

Legend... Now all i have to do is find out how to make Tsampa or where to get some from... perhaps my local Tibetan grocery shop....

[@Phjghh]

If you are India, it is available in most Tibetan general shops. But there are 2 tyoes of tsampa. Tsampa for eating and tsampa for making torma ("ritual cakes") for Tibetan pujas. Torma tsampa is just roasted wheat flour. Tsampa for eating has rice and white pea mixed with wheat ( all roasted before grinding). It is best you make your own tsampa for best taste. I make my own tsampa with following formula: 2 kg wheat, half kg white or dry green pea. Half kg channa( chickpea). I haven't tried barley tsampa as it is Made in Tibet. I think barley tsampa much better.

[@Phjghh]

Tibetan fast food!

[@MrThupsyt]

the butter is really big hehe.

[@buciorjakub]

what part was the cheese?

[@Phjghh]

Too much butter. Bad for health. I like to eat pak, but I use very little butter. Only 1 teaspoonn for tea and 1 tea spoon for tsampa. More butter makes tastier pak, but not good for health. Bad effect for health will not be shown immediately.

[@petagonkyi]

Too much butter.

[@tsetan4792]

Peta Gonkyi this dollop of butter in Tsampa is ideally for Tibet's high altitude..

[@jaisyjohnson4839]

please post English version also