Since dhikr is made by boiling it, it does not affect health. It does not contain fat and does not contain sugar.
We use Google Cloud Translation Services. Google requires we provide the following disclaimer relating to use of this service:
This service may contain translations powered by Google. Google disclaims all warranties related to the translations, expressed or implied, including any warranties of accuracy, reliability, and any implied warranties of merchantability, fitness for a particular purpose, and noninfringement.
Janaki Chaudhary of Kacheli, Tulsipur Sub-metropolitan City-12, Dang, is currently in a hurry to make dhikr.
As Maghi approaches, she is busy making dhikri. Similarly, Bijhauni Tharu of Tulsipur 10 Bankau is also busy. She is busy making dhikri. Not only them, but now as Maghi approaches, the Tharu community is in a hurry to make dhikri.
The Tharu community prepares dhikri as the main dish during every festival. It is customary to eat dhikri with pork, fish, snails, etc. These dishes are famous dishes of the Tharu community.
How is dhikri made?
Dhikri is made from rice flour. It is kneaded and given a lamcho shape.
Although it is given a lamcho shape especially during Maghi, it is made round during Dashain. Similarly, during Tihar, it is made flat, like a lamp. After boiling it in water for half an hour, the dhikri is ready.
Since dhikr is made by boiling it, it does not affect health. Because it does not contain fat or sugar. There is a mythological belief that eating dhikr in this way increases a person's lifespan.
