Kaladi Kulcha, one of the famous street foods of Jammu city is sold by stress vendors as well as the big restaurants. Kaladi is basically a genuine Dogra cheese. This local delicacy is loved by one and all. As per the saying, Kaladi Kulcha originated in Udhampur district when a local vendor started selling kaladi in buns which later became a big hit.

Foodies across the state swear by Kaladi Kulcha and enjoying it with a hot cup of tea totally lights up your mood instantly. To those who haven’t tried this light snack, kindly do as you won’t resist drooling over it. The perfectly cooked Kaladi is usually brownish-crispy on the outside but soft and creamy on the inside. Let’s check in detail the method of preparing this irresistible local snack.

Ingredients:

• Full cream milk 1 litre
• Lemon juice 2-3 tbsp.
• Butter 1tbsp
• Salt as per taste

Method of Preparation:

1. First of all boil milk in a pan and as soon as the milk starts boiling, add lemon juice to it.

2. Now, remove the milk from the gas and stir the lemon juice properly.

3. Cover the pan with a lid and allow milk to stand for 10 minutes, the water will automatically be separated from the cheese.

4. Now, take a muslin cloth and squeeze out the excess water from the cheese.

5. Keep the cheese in the cloth and press it to give an oval shape to the cheese.

6. Put it in the refrigerator for an hour, your kaladi will be ready.

7. Now, heat a saucepan and put some butter into it. Toast kaladi in the pan by sprinkling some salt over it.

8. Cook Kaladi until its brownish crispy on the outside.

9. In the end, make a sandwich by putting Kaladi in the kulcha.

Serve it hot with green chutney. Enjoy it with a hot cup of tea.