Chik Vadi is made with the colostrum of the cow/buffalo and enable the nutrition rich colostrum to remain edible even 7-8 days after milking. The colostrum is pressure-cooked until it sets. The set mass is then grated, mixed with sugar and some cream and then sautéed till it is fairly dry. At this time cardamom is added and the mixture is sautéed again till completely dry. This is then spread on a greased plate and cooled and then pieced for consumption.
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CATEGORY
Sweets / Desserts
SUB CATEGORY
Vadi
EASE OF MAKING
Elaborate
TIME TO COOK
60 Minutes
CUISINE
Traditional
|
Prep Needed
REGION
Maharashtra
© Pravin Masalewale, 2020