Khurchan
AI-drafted · awaiting admin review
Delicate layers of milk skin scraped from slowly simmered milk, sweetened and stacked; a dairy sweet of Braj.
Region: Mathura–Vrindavan (Braj); also KhurjaOccasion: Festive sweet; JanmashtamiTime: 1 hour 30 minServes: 4Vegetarian
Ingredients
- 2 litres full-fat milk
- 4 tbsp powdered sugar
- ½ tsp cardamom powder
- 1 tbsp chopped pistachios
- A few saffron strands (optional)
Method
- Heat the milk in a wide, heavy pan and keep it at a gentle simmer without stirring.
- As a layer of cream (malai) forms, push it to the side of the pan with a spatula. Repeat for over an hour.
- When the milk has reduced to a small amount, sprinkle the sugar and cardamom over it.
- Scrape (khurachna) the dried cream layers from the sides into a dish, stacking them with a little sugar between layers.
- Top with pistachios and saffron and chill before serving.
History
The name comes from khurachna, to scrape. Milk sweets of this kind are part of the old dairy cuisine of the Braj region.
Significance
Khurchan is offered in Krishna temples and bought fresh from Braj sweet shops as a delicate treat.