KURAUNI

Presented By: Sohan Adhikari

Ticino
21st Batch
Objectives
To know about kurauni.
To know its recipe.
To know about its origin.
Introduction
Kurauni is a dairy product, originating from
the Indian subcontinent, widely used in the cuisines of
the Indian subcontinent, encompassing India, Nepal
, Bangladesh and Pakistan. It is made of either dried
whole milk or milk thickened by heating in an open
iron pan. It is lower in moisture than typical fresh
cheeses such as ricotta.
Preparation Method
A concentration of milk to one-fifth volume is normal in the
production of khoa. Khoa is used as the base for a wide
variety of Indian sweets. About 600,000 metric tons are
produced annually in India. Khoa is made from both cow and 
water buffalo milk. Khoa is made by simmering full-fat milk
in a large, shallow iron pan for several hours over a medium
fire. The gradual evaporation of its water content leaves only
the milk solids. The ideal temperature to avoid scorching is
about 80 °C (180 °F).[2] Another quick way of making khoa is
to add full fat milk powder to skimmed milk and mixing and
heating until it becomes thick. This may, however, not have
the same characteristics as traditionally made khoa.
Preparation Method
Khoa is normally white or pale yellow. If prepared in
the winter, it may be saved for use in the summer, and
may acquire a green tinge and grainier texture from a
harmless surface mould. This is called hariyali (green
khoa) and is used in recipes where the khoya is
thoroughly cooked. With the advent of refrigeration,
the production of hariyali is rare.
Photos
Photos
Reference
https://en.wikipedia.org/wiki/Khoa
www.google.com
https://plus.google.com/+
yummynepalikitchen/posts/NtxMEKocEJX
Thank You
Any Question?