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.
© Pravin Masalewale, 2020