VegetarianOrigin North IndiaPrep 1½ hours, plus cooling timeMakes about 400g / 14oz
Rich, concentrated milk solids produced by slowly simmering full-cream milk until the liquid evaporates. It has a deeply creamy, mildly sweet flavour that provides the foundation for many Indian sweets.
Pour 2069 g whole milk into a wide, heavy-bottomed pan or wok and bring it to a boil.
Lower the heat and let the milk simmer gently, stirring across the bottom every 5 minutes, until the volume reduces by half.
Stir continuously while scraping down any milk solids that stick to the sides of the pan, cooking until the mixture thickens into a dense paste with the texture of mashed potatoes.
Scoop the mixture into a bowl and let it cool to room temperature; store covered in the refrigerator for up to 2 days.
To make a firm block instead, turn the warm paste into a square of muslin, press it under a heavy weight in the sink for about 1 hour to drain excess moisture, then refrigerate until firm enough to crumble or grate.
Milk
Single cream
