how is kalari made ?
Answers
Explanation:
Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in donas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying.
Kalari is the Gujjar name for their local cheese. This cheese is also called “milk chapatti” or “maish krej” in Kashmiri. Some have even described kalari as the “mozzarella of Kashmir.” A local custom for cooking kalari is to fry it in oil, and then flavor it with salt and/or chilli powder.
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Answer:
Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk.
Explanation:
The solidified part is packed in donas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying.