Ingredients:
- 8 cups Milk
- 1/2 cup Sugar
- 1 tbsp Almonds chopped
- 1 tbsp Pistachio chopped
- First boil 4 cups of milk to make paneer.
- This recipe needs crumbled paneer, so do not knead to a dough.
- Just squeeze the water and transfer the crumbled paneer to a bowl.
- Boil remaining 4 cup of the milk in a heavy bottom pan on medium high heat until the milk reduces to about two cups.
- Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan.
- Add the crumbled paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
- Transfer it over greased plate keeping about half inch thick.
- Allow to cool for about one hour.
- Cut the kalakand in squares.
- Garnish with almond and pistachios.
Note:
- If your kalakand are not able to cut into pieces or soggy, just place in microwave oven for 2-3 mins.
- Do not over heat it will harden the sweet.
lovely i tried it came well
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