Ingredients
1.1/2 + 1.1/2 Liters Milk.
2 Tablespoons Vinegar or lemon juice
150 Grams Sugar powder
2 Tablespoons Pistachios - sliced
2 Tablespoon Almonds - sliced
Method
Vinegar or lemon juice mix it in 1/4 cup water, keep aside.
Take a deep heavy vessel to make the paneer and pour 1.1/2 liters milk in it. Keep it on medium flame till it just comes to a boil add the vinegar / lemon juice in it and let the milk curdle Once the solid separates from the milk sieve the mixture with a clean cloth and strain the excess water. After straining the water, wash the paneer in fresh water for 2 to 3 times. Keep it to drain. After the water nearly drains, grate the paneer and keep aside.
In a heavy bottom kadai bring the other 1.1/2 liter of milk to boil. Let this boil till it reduces to half the quantity. . Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. The consistency of the milk will become extremely thick once it is reduced to half.
Now add the paneer to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add sugar to it and stir the mixture. Cook it till the mixture reaches the consistency of making a barfi.
Take a deep heavy vessel to make the paneer and pour 1.1/2 liters milk in it. Keep it on medium flame till it just comes to a boil add the vinegar / lemon juice in it and let the milk curdle Once the solid separates from the milk sieve the mixture with a clean cloth and strain the excess water. After straining the water, wash the paneer in fresh water for 2 to 3 times. Keep it to drain. After the water nearly drains, grate the paneer and keep aside.
In a heavy bottom kadai bring the other 1.1/2 liter of milk to boil. Let this boil till it reduces to half the quantity. . Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. The consistency of the milk will become extremely thick once it is reduced to half.
Now add the paneer to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add sugar to it and stir the mixture. Cook it till the mixture reaches the consistency of making a barfi.
Grease a tray it with little ghee. Pour the mixture into the tray and let it set. Garnish the mixture with sliced pistachios and almonds.
Your Kalakand is ready. Cut it into desired shape and size and serve ... Enjoy. These went to my friends who I, visited during Ganapati festival.
Labels : Festival Sweets, Sweets & Desserts, Milk
Looks yummy . We tried using alam instead of lemon juice and it turns well also. But color we did not get like this bright white color, instead it turns little dark. But taste is fantastic. Also we bought Ajmer milk cake (some online also it taste best too )
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