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Desserts

Irimshik

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5 min
Prep
2 hr
Cook

Ingredients

  • 2 litres (8 cups) whole milk
  • 150 g (3/4 cup) sugar
  • 1 tbsp lemon juice or a splash of ayran (fermented milk), to help curdling
  • 1/4 tsp salt

Method

  1. Pour the milk into a large heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
  2. Add the sugar and salt, and continue simmering, stirring frequently, for about 1.5-2 hours, as the milk gradually reduces and thickens.
  3. Once the mixture turns golden and begins to separate into soft curds, add the lemon juice or ayran to help the curds form fully.
  4. Continue cooking, stirring constantly now to prevent sticking, for another 15-20 minutes, until the mixture is thick, sticky, and deep golden-brown.
  5. Pour the hot mixture into a cheesecloth-lined shallow dish and press down to compact it evenly.
  6. Let it cool completely at room temperature, then cut into small squares or bite-sized pieces to serve.

Introduction: Irimshik is a sweet, dense curd treat made by slowly cooking milk with sugar until it separates and caramelises into soft, chewy curds.

Cultural Background: Irimshik is a sweet, dense curd treat made by slowly cooking milk with sugar until it separates and caramelises into soft, chewy curds. A traditional way to use surplus milk during the abundant summer pasture season, it has a rich, toffee-like flavour and is often shaped into small bites or pressed into blocks to share with family and guests.

Tips: Stir more and more frequently as the mixture thickens toward the end of cooking, since it can catch and burn quickly once most of the liquid has evaporated.

Variations: Some versions add a handful of raisins or chopped nuts before pressing the mixture into the dish.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Reheating: Not applicable; irimshik is served cold or at room temperature.

FAQs:

Q: How long does irimshik take to make?

A: The slow reduction of milk takes patience, around 2 hours of simmering and stirring, but the process is largely hands-off aside from occasional stirring until the final stage.

Q: Can I use low-fat milk?

A: Whole milk gives the best flavour and texture; low-fat milk will yield a less rich, slightly drier result.

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