Kalari Cheese
A unique delicacy from Jammu, this pan-fried cheese boasts a wonderfully crisp exterior that gives way to a gooey, stretchy, and tangy center. It's a simple yet incredibly satisfying snack, traditionally enjoyed hot off the pan.
For 4 servings
5 steps. 10 minutes total.
- 1
Curdle the Milk (Approx
- a.15 minutes)
- b.Pour the full-fat milk into a heavy-bottomed pot.
- c.Heat the milk over a medium flame, stirring occasionally to prevent it from sticking to the bottom.
- d.Bring the milk to a gentle simmer, just before it reaches a rolling boil (around 85-90°C or 185-195°F).
- e.Turn off the heat. Slowly pour in the lemon juice while stirring gently and continuously.
- f.The milk will curdle immediately, separating into solid white curds and greenish liquid whey. Let it sit for 2-3 minutes for a clean separation.
- 2
Drain and Squeeze the Curds (Approx
- a.5 minutes)
- b.Line a colander with a large piece of cheesecloth or a thin muslin cloth and place it over a bowl or in the sink.
- c.Carefully pour the curdled milk through the cloth-lined colander. The whey will drain out; you can save it for making dough, soups, or other recipes.
- d.Let the curds drain for a minute, then gather the corners of the cloth, twist it tightly, and squeeze out as much excess whey as possible. The resulting cheese mass should be firm and crumbly.
- 3
Knead and Shape the Cheese (Approx
- a.10 minutes)
- b.While the cheese mass is still warm, transfer it to a clean, flat work surface.
- c.Begin kneading with the heel of your hand. Knead vigorously for 8-10 minutes.
- d.The texture will transform from crumbly to a smooth, pliable, and stretchy dough, similar to mozzarella.
- e.Divide the smooth dough into 4 equal portions. Roll each portion into a ball, then flatten it into a disc about 3-4 inches in diameter and 1/2 inch thick.
- 4
Step 4
- a.Dry the Cheese Discs (Inactive time: 4 hours to overnight)
- b.Place the shaped Kalari discs on a plate lined with parchment paper, ensuring they don't touch.
- c.Refrigerate uncovered for at least 4 hours, or preferably overnight. This drying step is crucial for developing the correct texture and ensuring the cheese fries well without sticking.
- 5
Pan-Fry and Serve (Approx
- a.10 minutes)
- b.Heat the ghee in a non-stick or cast-iron skillet over medium heat.
- c.Once the ghee is hot, carefully place the dried Kalari discs in the pan. Do not overcrowd; fry in batches if necessary.
- d.Fry for 2-3 minutes on the first side until a deep golden-brown and crisp crust forms.
- e.Flip the discs. Sprinkle the top with salt and red chili powder.
- f.Fry for another 2-3 minutes on the second side until equally crisp. The inside will become molten and gooey.
- g.Remove from the pan and serve immediately while hot and stretchy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and fat content, always use full-fat, non-homogenized cow's milk.
- 2Kneading is the most critical step. If the cheese isn't kneaded enough, it won't develop its signature stretchy texture.
- 3Do not skip the refrigeration step. A well-dried Kalari fries perfectly, developing a crisp exterior without melting away.
- 4Maintain a steady medium heat while frying. If the heat is too high, the outside will burn before the inside melts. If it's too low, the cheese will absorb too much ghee.
- 5The leftover whey is nutritious. Use it to knead chapati dough, add it to curries, or use it as a base for soups.
- 6Serve Kalari hot with a side of sliced onions, tomatoes, and a squeeze of lime juice, or stuff it inside a kulcha for a delicious 'Kalari Kulcha'.
Adapt it for your goals.
Herbed Kalari
Mix 1 teaspoon of dried mint or fenugreek leaves (kasuri methi) into the cheese dough before shaping for an aromatic twist.
Spiced KalariSpiced Kalari
Add 1/2 teaspoon of crushed black pepper or roasted cumin seeds to the cheese during the kneading process for extra flavor.
Kalari SandwichKalari Sandwich
Use the freshly fried, gooey Kalari as a filling between two slices of bread with some green chutney for a decadent grilled cheese sandwich.
Why this is on our healthy list.
Rich in Protein
Made from milk, Kalari is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Good Source of Calcium
As a dairy product, Kalari is rich in calcium and phosphorus, both of which are vital for maintaining strong bones and healthy teeth.
Provides Energy
The combination of fats and protein provides a dense source of energy, making it a satisfying and satiating snack.
Frequently asked questions
Kalari is a traditional ripened cheese from the Jammu region of India. It's known for its dense, stretchy texture and is typically pan-fried in its own fat until crisp on the outside and gooey on the inside.