laaku

Laaku refers to a type of traditional confection originating from the Indian subcontinent. It is primarily made from milk that has been thickened and reduced by slow cooking, often over several hours. This process caramelizes the milk sugars, giving laaku its characteristic rich, sweet flavor and dense, fudgy texture.

The preparation of laaku is a labor-intensive process. Milk is simmered in a heavy-bottomed pot, with constant stirring to prevent scorching and to encourage even evaporation. As the water content decreases, the milk thickens and turns a golden-brown color. Other ingredients can be added to enhance the flavor and texture, such as sugar, cardamom, or nuts like pistachios and almonds.

Laaku is often served as a dessert or a sweet treat, particularly during festivals and special occasions. Its sweetness and rich flavor make it a popular choice for celebrations. The exact recipes and names for similar milk-based sweets can vary significantly across different regions of India and neighboring countries, with local variations in ingredients and preparation methods. While often referred to generically, the term "laaku" might be more specific to certain culinary traditions within this broader category of milk confections.