Kalakand

Ingredients: (Serve-1 portion)

360ml Milk (full cream)

20gms Sugar

1gm Lemon Salt

2gm Pista Flakes

1gm Saffron

Method of cooking

For Making Paneer

·         Mix lemon juice in ¼ cup of hot water and put aside.

·         Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

·         As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

·         Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

·         Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

·         To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Making Kalakand

·         Boil remaining 4 cup of the milk in a heavy bottom frying 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 in bottom of the pan.

·         Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

·         Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

·         Pour it over greased plate keeping about half inch thick.

·         Let it cool for about one hour. Cut the kalakand in squares.

Tips

·         Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.

·         If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

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