Wednesday, May 24, 2017

Haryanvi cuisine

  Baked milk

I like baked pink milk and alooni ghee(butter made up with baked milk in Haryana)
Baked milk is a variety of boiled milk that has been particularly popular in Haryana .  It is made by simmering milk on low heat for eight hours or longer.

In rural areas, baked milk has been produced by leaving a terracotta pan of boiled milk in a cow-dung-cake locally called hara (oven) for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The stove in a traditionalHaryanvi hara (made with mud,cow-dung-cake, and husk)    "varying cooking temperatures based on the placement of the food inside the hara".


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