Errakaaram™ Cheese Popcorn Recipe

For Errakaaram™ Cheese Powder

Cheese slices – 3

Errakaaram™ Fresh Spicy Versatile Chutney – 2 tbsp

Milk powder – 3 tbsp

Turmeric powder – ½ tsp

Salt – only if needed

For Popcorn

Popped popcorn – 200 g

Butter (melted) – 1 cube

Step 1: Heat a pan on low flame. Add the cheese slices and let them soften gently.

Step 2: Add the Errakaaram™™ Fresh Spicy Versatile Chutney and mix continuously until the mixture melts together.

Step 3: Cook on low until it becomes a thick paste that leaves the sides of the pan and looks non-watery. Switch off immediately.

Step 4: Spread the mixture thinly on a plate and allow it to cool completely until it hardens into a crispy, brittle sheet.

Step 5: Break the sheet into pieces and transfer to a small mixie jar.

Step 6: Add milk powder, turmeric powder, and salt (only if needed).

Step 7: Pulse in short bursts until it becomes a fine, dry cheese seasoning powder.

Step 8: Place the popped popcorn in a large bowl. Drizzle melted butter evenly over it and toss well.

Step 9: Sprinkle 2–4 teaspoons of the prepared Errakaaram™ cheese powder over the popcorn. Toss again until evenly coated.

Serving Suggestion

Serve immediately for best flavour.

Pairs beautifully with cold drinks, movie-night spreads, or as a spicy–cheesy party starter.

Store leftover cheese powder in an airtight container:

– Room temperature: 1–2 days

– Refrigerator: 7–10 days