MAISH KRRER (A milk product)
Maish Krrer (in Kashmiri) is a conventional ripened cheese product indigenous to Pahalgam, Gulmarg, Sonamarg, and Shopian. Cream cheese is usually fried in its own fat, is usually prepared from cow's or buffalo's milk, and has a whitish colour. Traditionally Maish Krrer is made from raw full-fat milk that is separated using soured milk and Sun-dried. The excess liquid drips down from the semi-porous cloth and the rest of the moisture is lost by sun drying. After sun drying it is stored in shade and sometimes fungus grows on this giving it a unique flavour.
Kalari is often made part of various cheese-based cuisines, such as the "Kalari-Kulcha," which is a popular snack in the Jammu province. Kalari Kulcha is a famous street food of the Jammu region and can be seen in the menu list of roadside vendors, big restaurants and marriages. Preparing a Kalari requires some expertise that may be mastered in a couple of trials. First, it is dabbed in salt and sautéed in its own fat and is covered while sautéing. It gets a brownish crispy layer outside after sautéing and soft, creamy, cheese inside. Some people use butter for making it more viscous.
Salted with tomatoes, onions, and bread, Kalari is often served hot. Kalari prepared by Singh Cafeteria, Udhampur is very popular in the Jammu region.
Maish Krrer (in Kashmiri) is a conventional ripened cheese product indigenous to Pahalgam, Gulmarg, Sonamarg, and Shopian. Cream cheese is usually fried in its own fat, is usually prepared from cow's or buffalo's milk, and has a whitish colour. Traditionally Maish Krrer is made from raw full-fat milk that is separated using soured milk and Sun-dried. The excess liquid drips down from the semi-porous cloth and the rest of the moisture is lost by sun drying. After sun drying it is stored in shade and sometimes fungus grows on this giving it a unique flavour.
Kalari is often made part of various cheese-based cuisines, such as the "Kalari-Kulcha," which is a popular snack in the Jammu province. Kalari Kulcha is a famous street food of the Jammu region and can be seen in the menu list of roadside vendors, big restaurants and marriages. Preparing a Kalari requires some expertise that may be mastered in a couple of trials. First, it is dabbed in salt and sautéed in its own fat and is covered while sautéing. It gets a brownish crispy layer outside after sautéing and soft, creamy, cheese inside. Some people use butter for making it more viscous.
Salted with tomatoes, onions, and bread, Kalari is often served hot. Kalari prepared by Singh Cafeteria, Udhampur is very popular in the Jammu region.
[© Chander M. Bhat]
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