After bringing the bride home and feeding her the Thambwa ritual meal, preparations are made for the Sajaabujaa Bhoye. In this event, a special feast is served to five individuals: the groom, the bride, the matchmaker (Lami), the bride’s maternal uncle (Mama), and the person carrying the Sukuna (bridal gifts). This feast is called Sajambu Jan Bhway.

Method for Preparing Sajaabujaa Bhoye
In the middle of a large lapte (ceremonial plate), place two handfuls of Baji (flattened rice).
In front of the Baji, arrange Maywa, Lapiva, and Khwa by stacking them one on top of the other in order.
To the right of the Baji, place Fasi, Palukak, Tuiju, Sakha, Ghyo (clarified butter), and Pala (six pieces).
You can arrange these in pairs:

Place Palukak outward and Tuiju inward.
Place Sakha outward and Ghyo inward.
To the left of Maywa, arrange the following items in order: Waucha, Kamu Ghassa, Khapi Chapi, Mye, Nuga, Bhwar, Ati, Nalu, and Kwen.
At the end of this row, place Taha to the left of the Baji.
Finally, between the Wa (ceremonial dish) and Baji, place Gwa Khe. Between Khapi Chapi and Baji, place Golma.
If a sacrificial offering (Bali Puja) has been performed, a radish (Mula) is placed between Waucha and Baji.

The feast is completed by placing a cup (Sali) filled with Ayla (traditional Newari liquor) in front of the prepared Bwa.
This completes the Sajaabujaa Bhoye preparation.