Indian cuisine flaunts a variety of dairy products . Every major states in India has their own unique taste and variety of dairy products depending upon ethnic background and geographical location. The majority of these products can be broadly classified into three main catagories curdled products, like chhena, Paneer,etc or non-curdled products, like khoa, barfi, etc and also fermented products like kheer ,basundi etc
Curdled Dairy Products
They are an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other non-rennet food acid, and then removing the whey and pressing the result into a dry unit.
Delicious circular spongy dough made form chenna and flavoured (optional with cardamom ) Rosogolla is the pride of Bengal. Nearly every confectionary in Bengal flaunts their different variety of rasgulla or rosogolla of differ sizes and types. Small doughs of chenna are cut and then they are soaked in sweet sugar syrup in order to make this mouth watering delight.
It is a confection made from chhena mixed with sugar then grilled lightly to caramelize, but removed from heat and molded into a ball or some shape. They also originated in Bengal.
Chenna is just like paneer, except in here some whey are left and the mixture is beaten thoroughly until it becomes soft, of smooth consistency, and malleable but firm.
Fermented Dairy Products
Originated in Bengal and bangladesh. Mishti doi is prepared by boiling sweetened milk till it thickens and then gur ( khejur) or date molasses and then allow it to ferment overnight . It is mandatory to use earthenware for to making of dahi since the porous walls helps in gradual evaporation of water through it and also produces the right temperature for the growth of the culture resulting in formation of yogurt.
Shrikhand are made up of strained yogurt mixed with sugar, and often flavorings such as cardamom, saffron, or fruit. It is one of the traditional sweet from Maharashtra ,prepared from ‘hung curd.it is usually flavored with saffron, nutmeg, cardamom, almonds and pistachios .
Other Dairy Products
Desert prepared with colostrums of bovines are locally in parts of Maharashtra, India is known as kharwas. There is a great sacrifice in making it since these are made from the first milk of a cow or buffalo. It is made by sweetening the colostrums and steaming it. Its special composition enables it to thicken and become milk jelly.
Colostrums: It is referred to first milk of any mammal which has a high protein contain along with antibodies which helps in building a newborn’s immunity(these are also mildly laxative which in turn helps kick start a newborn’s digestive system as a whole) .
t is made by boiling rice or broken wheat, and sometimes flavored with cardamom, raisins, saffron, pistachios, or almonds, tapioca, or vermicelli along with milk and sugar these are typically served at birthdays and also is a popular desert.
Basundi is an Indian desert which is very popular in the western states of Maharashtra and Gujarat. Milk is boiled till it thickens and nuts mainly pistachio and cashew are mixed thoroughly along with flavoured aromatic spices and resins. Basundi are also known as rabri in certain parts of north India like Assam and West Bengal .
It is basically a desi version of cottage cheese,milk and sugar. This dessert first originated in Odisha and it is made by frying cubes of chhena till the outside browns, then these fried cheese balls are soaked in a syrup made up of boiling milk and sugar till its consistency becomes thick added with Other flavored with aromatic spices.