Churning milk with 2 sticks or a wooden whisk in a circular bowl for hours under the moonlight is the original, if romantic, method of creating this magical dessert. This version (using electric beaters) gives you comparable results in about half the time—and more recently, Indian chefs have used nitrogen to speed up the process in restaurants or at home. <br /> <br />I suspect the recipe has strayed considerably from its original, but I like the subtle colors and flavors of this version, a combination of many I have tried. If you shut your eyes, it may even conjure up visions of a busy marketplace teeming with the smells and sounds of life in a historic old marketplace. <br /> <br />Note on bura: Bura may be difficult to source, but you can easily make your own at home. This is a good guide: http://www.rachnas-kitchen.com/how-to-make-tagar-or-boora-sugar-at-home/

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