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Milk is generally heated in a haara by keeping the vessel in it from morning till evening on low heat transferred by the coal used as fuel. This slow process intensifies the flavour and aroma of the milk and yields thicker cream, which is an integral part of the cuisine in Haryana. People prefer this method of heating milk on a haara over boiling it on a stove.

Details

  • Title: Haara (Hearth)
  • Location: Bhalsi, Panipat, Haryana
  • Type: Vastu (Object)
  • Contributor: Mansi S Rao, Rishav Jain, Ben Cartwright and Radha Devpura
  • Rights: Design Innovation and Craft Resource Centre, CEPT University and South Asian Decorative Arts and Crafts Collection (SADACC) Trust
  • Medium: Admixture, Earth (Mud)
  • Region: Khadar
  • Earth Craft Technique: Plastering
  • Admixture Craft Technique: Slab building

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