Shelanch, phaner and sapahn rogen are some of the most famous delicacies of Baluchistan that are prepared mostly in villages and rural areas. All of them are prepared from the sheer of the goats and cows. Shelanch is a savoury dish that is exceedingly popular and is relished upon by the Baloch. The delicious dish is prepared by the pure milk of either goats or cows. And, let me tell you how to make shelanch from the milk of goats and cows. After milking the goats and cows, the Baloch place their milk in a pot and do not touch them until it becomes thick like yoghurt. The milk is then placed within the skin of a baby goat, which keeps it cold. It’s called a henzuk in Balochi language and works like a refrigerator. That’s how shelanch and sapahn rogen (pure oil) is made. So, after putting them in henzuk we take the henzuk tightly with our hands and bring the henzuk front and back till the sapahen rogen come out, and the milk, as well turn its shape into doog in pure Balochi language. After that, we give heat to doog in a pot till the water of milk should get dry, and the milk should get fused and become shelanch. After doing that we take the shelanch out from pot and put them in a piece of sheet or cloth in order to finish the water. At last, it gets ready and will be taste with dates or bread. It, really has a mouth-watering taste and liked and eaten by every Baloch in Baluchistan. After milking the goats and cows, the Baloch place their milk in a pot and do not touch it until it becomes thick like yoghurt. The milk is then placed within the skin of a baby goat, which keeps it cold. It’s called a henzuk in Balochi language and works like a refrigerator. That’s how shelanch and sapahn rogen (pure oil) is made ‘Sapahen rogen’, whose preparation has told to you above, is not less than shelanch in taste. It is taste mostly with mash-o-but or buto-mash in rainy days and winter nights. Either rainy days or winter nights without buto-mash with sapahen rogen seems incomplete. Sapahen rogen is also used in milk to get a better and fascinating taste. ‘phaner’, too is the product of the milk of goat. We take phaner usually in summer season. Since, in this time the goats give birth and give milk in a large amount. Initially, we milk the goats and put phaneerbad, a product which is used in milk for making phaner, then do not touch the milk nearly 30 minutes or more than that to get them ready. When they get ready then the milk come at the shape of custard. Phaner season comes merely in summer at one time. So, the people take it eagerly, and the keen of it taste it countless times and the one who get it even taste it always till the season get finished. I recommend these delicacies to everyone as they’re not just good to eat but have multifarious health benefits as well. The writer is a student and can be reached at waheedwahid774@gmail.com