Kalari cheese facts for kids
Quick facts for kids Kalari (Kalaadi) |
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Kalari cheese
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| Country of origin | India |
| Region | Jammu |
| Source of milk | Cattle's (Cow's) milk, sometimes Goat's milk |
| Texture | Semi-soft |
Kalari or Kaladi is a special kind of cheese from India. It comes from a place called Ramnagar in the Udhampur District of Jammu. This area is part of Jammu and Kashmir, India. Kalari is a favorite snack for the Dogras people who live there.
This cheese is very dense and firm. People usually cook it by frying it in its own fat. They also add salt when serving it. Kalaris are often made from cow's or buffalo's milk. You can also find some made from goat's milk. They usually have a whitish color. Traditionally, Kalari is made from raw, full-fat milk. Sour milk is used to separate the milk into solid and liquid parts. The solid part is then put into small bowls made of leaves called donas. These are left to dry in the sun. The extra liquid drips out, and the sun helps dry the rest of the moisture. Because the mountains have cool temperatures and strong sun, the Kalari gets dry on the outside but stays moist inside. Sometimes, a special fungus grows on it, which gives it a unique flavor.
How Kalari is Enjoyed
Kalari cheese is a true Dogra cheese. It is often used in many dishes. One very popular snack is the "Kaladi Kulcha." This is a famous street food in the Jammu region. You can find it at roadside stalls and bigger shops.
To prepare a Kalari, people first sprinkle it with salt. Then, they fry it in its own fat. They usually cover it while it's cooking. Making Kalari takes a little practice, but you can learn it quickly. Some people add butter or ghee (clarified butter) to make it even crispier. After some time, the Kalari is flipped over and covered again.
Once it's fried, Kalari gets a brownish, crispy layer on the outside. Inside, it becomes soft, creamy, and gooey. It's a lot like melted mozzarella cheese! That's why Kalari is often called the "Mozzarella of Jammu" or "Mozzarella of Dogras."
Kalari is usually served hot with salt. People often eat it with tomatoes, onions, bread, and cabbage. Recently, some new ways to eat Kalari have appeared. For example, it can be made like a burger. The Kalari acts as the patty, with layers of salad and tomatoes inside a bun.
Another way to eat it is with a Kulcha. First, the Kalari is seasoned with red chili powder. Then, it's squished between a Kulcha and shallow-fried. In the past, Kalari was eaten on its own. Later, the Kalari sandwich became popular. This has Kalari placed between two slices of bread. The whole sandwich is then shallow-fried in the leftover fat from cooking the Kalari. Some people add tamarind chutney, red chili powder, and salt.
Sometimes, Kalari is prepared by first wetting it. Then, it's covered in a dry mix of whole wheat flour (atta), red chili powder, and salt. After that, it's fried on a nonstick pan. In Jammu, people also make a curry with it called Kalari da Saloona or Nyora in the local Dogri language. You can also find pakodas (fritters) made with Kalari. It's a popular treat for the Duggar people. It's often served at weddings and other special events.
Recently, a restaurant called 'The Kalari Factory' opened in Udhampur. They serve many new dishes using Kalari. They have created over 20 different Kalari experiments. Their Kalari corn Momos are a big hit!
