The Economic Times

No ice. No preservatives. Ice cream cooked over fire, is one of North Indias best-kept culinary secrets

Malai Baraf, a traditional dessert from Jammu and Himachal Pradesh, resembles ice cream. This rich dish is prepared by slow-cooking buffalo milk over wood fire for hours. The milk caramelizes as water evaporates, creating a fudge-like solid with a nutty flavor. Its smooth texture comes from concentrated milk solids and fats, not freezing. The name 'baraf' reflects its refreshing sensation, not its preparation method.