Khurchan

Khurchan. It requires lot of patience and skill to make this. Milk is warmed on a slow heat so that the milk is not burned and water is evaported leaving behind mill solids and fat. In the process milk from the center is picked up using a spatula and is spilled slowly on the inner side of the vessel. Milk flows down to the center leaving traces on the inner walls and this goes on and on. In this process, after long, a thin layer of fat and milk solids is formed on the sides of the vessel, and this is birth of khurchan. Slowly all the milk is converted to this. One can imagine the time and patience. As this is scraped from the sides of vessel it gets is name from there. Then it is blended with dry fruits and other condiments and flavours as per one's choice. I personally like it raw and fresh, little warm, straight from the sides of the vessel. This one I had was garnished with almonds, pista and had kevda essence and was frozen into a mud bowl. Everything was good except, I did not like the essence. It was taking away the raw beauty of it. . . . . Follow @limitundefined for more interesting stuff . . . #limitundefined #undefinedisthelimit #khanatalks #foodlife #food #foodstory #foodporn #foodgasm #foodphotography #foodblog #snack #instagram #foodgram #instapicoftheday #foodlove #happyeating #zomatoin #mymagicpindelhi #kanhabhog #noida #sweettooth #indiandesserts #dessert #sweet #indiansweet

A post shared by Nipun Bajaj (@limitundefined) on May 28, 2018 at 11:15am PDT