Previously, in 1998, I got to know from one of the Punjabi families about Bura – the raw form of sugar, unpolished and a good choice for sweets. I kind of ignored it then, as there was no fuss about sugar at all. But I still recollect that Bura was different in color, the taste was good beyond just sweetness, and maybe because it was in raw form, it always enhanced the overall taste. I ate countless sweets in their house, hence I can vouch for it.
So now in 2026, just yesterday, my hung curd was all set and ready to be groomed into shrikhand. I had planned my festival platter ahead of time and accidentally bumped into Bura again. That was it, I went ahead and used it in my shrikhand to enjoy it completely guilt-free.
So I went with hung curd, Bura, saffron, cardamom powder, nutmeg powder, dry fruits, and a pinch of dry dates powder. Bura enhanced the look and feel of the dish. Because Bura is blessed with a natural color, the shrikhand became really beautiful, attractive, and almost impossible to resist. Wow, it turned out to be my version of shrikhand without loaded sugar. It all started with homemade curd, hence it was not sour at all, so I won it there with less requirement of sugar. Dry dates reduced the need further, and raisins came to the rescue too. This version added more flavors to my New Year yesterday.
The hung curd came out so well that I even had it just like that, super thick, quick, and easy to make. It fits perfectly in the space of frozen yogurt and ice creams, now this version, loaded with dry fruits, is a supreme, easy, homemade, and healthy option for summer.
I am now waiting for mangoes, so that I can create yet another version where the sugar will be reduced even further, as natural sweetness will take over.
I now know why I was introduced to Bura back in 1998.
Prevention is better than cure, so to remain healthy, this dish is a must-try. So come one, come all, come over these days to enjoy this newest version. All are welcome.
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