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Khanoom Pard (Sweet rice brown sugar) Lamphun

Shop name Ban Khanoom Pard

Production period ๏‚ฃ Always ๏‚ฃ Seasonal

๏’ Others (Specify: Merit-making events such as ordination, Songkran Festival and made to order in April)

History/Interesting story Location/Travel/Map

Khanoom Pard (Sweet rice brown sugar) is a local dessert of Lanna Ban Khanoom Pard, Ban Wang Mun Moo 7,
people. It originated from the wisdom of people in the past who wanted Wang Phang Subdistrict, Wiang Nong Long District,
to preserve food as there was no refrigerator. It is a dessert that is rare Lamphun Province
to ๏ฌnd. Khanoom Pard is considered an auspicious dessert. It is believed
that those who consumed it will have prosperity in life. In the past, only Community name/Area of operation
the upper-class people would eat it because the process of making this
dessert required many people-at least 4 men-to stir. It was stirred in the Ban Wang Mun Community, Ban Khanoom Pard
opposite direction until it became very thick and sticky. In addition, Community Hall
it needed many people to grate coconuts. It is assumed that every
household grew coconut trees to use for making this dessert. Contact information
The wisdom of making Khanoom Pard has been passed on from older
generation to younger generation. Khanom Pard is cut into pieces when Khun Salinda Dangson, Head of Ban Khanoom
eating. The northern language of the word โ€œPardโ€ means โ€œCutโ€, Pard Group
so this is the origin of the name Khanoom Pard. Ban Khanom Pard
has been making this kind of dessert for a long time, but they just gathered Tel. 08 1179 1585
as a group 3 - 4 years ago. ID Line 08 1179 1585
FB Salinda Dangson
Uniqueness

The dessert brown depending on the color of cane sugar. This is
an important reason that the Ban Khanom Pard Community Group has
to ๏ฌnely select cane sugar (If it is too black, the dessert will not be
appetizing). Khanoom Pard can be stored for several days at a room
temperature depending on the cleanliness of raw materials used.
This shop uses a lot of coconuts, making it more aromatic than others.

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