Rushan cheese

[1] Freshly made cows’ milk curds are pulled and stretched into thin sheets, wrapped around long bamboo sticks and hung up until yellow and leather dry.

One method uses a charcoal grill to warm and soften the milk fan.

Alternatively, the rushan is simply deep fried until golden and crisp.

[3] When served grilled (often as a street food), it is usually spread with various sweet condiments and rolled around a stick, resembling an ice pop.

Some of the popular toppings include sweetened condensed milk, rose petal infused honey, chocolate syrup, and fruit preserves.