MILK: a religion in India this is only best available and taste the best in winters in northern India mostly in streets .. PROCESS: 40 LTR of fresh buffalo milk 🥛 🐃.. reduces to approx 40% when it reaches desired density and when the milkfat and skin forms a layer on top and ready to serve .. it’s a very carefully processed without boiling the milk and without breaking the skin layer formed on top.
TECHNIQUE: follow the video and garnish is nuts and dried fruits
EQUIPMENT: a kadai (which might look like a wok but it’s nothing to do with it) made of cast iron with the thickness of flat iron under slow heat used to be wood and charcoal now gas burners with a flower top.
Result: nothing can beat it when holding it in a terra-cotta glass at 10°C at midnight !! My nostalgia that I always miss in winter living outside India.. Hope in Gaggan we create a fantasy from this inspirational street food #gaggan#worlds50best#asia50best#gagganinindia#garamdoodh#hotmilk#india
Hola peeps! Wanna have something garma garam in this kadake ki thand?
Go and grab your kullhad and have KULLHAD KA DOODH at Shanker sweets, Budh Bazar, Moradabad. It is served with Malai on the top which adds a lot to the taste😋
Winter Love ❤️❤️
Nothing like having a ☕ hot kesar doodh in kulhad🥛 with loads of pista and badam topped with malai
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Learnt the joys of drinking garam doodh (hot milk) in the Delhi winter today. Was sceptical initially as I rarely drink milk, but this was good stuff.
This doodh wala is located at Pandara Market and my mother had grown up around here. I later got to know that she had yearned to have this hot milk as a kid but couldn’t as she wasn’t allowed to have food cooked outside of home then. I am sure that my granny, her mom, would be more lenient with me if she saw me having the milk today.