Kalakand

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Ingredients-

  •  6 litre Full Fat Milk
  • 6 tsp Lemon juice
  • 1.5 cup Powdered Sugar
  • 3 tsp Cardamom powder
  • 1.5 tsp Ghee
  • 24-30 Pistachios (slivered)

Instructions-
1. Heat 1 litre milk in a pan.
2. When the milk comes to a boil, simmer the heat. Add lemon juice to the milk.
3. The milk will curdle.
4. Switch off the heat and drain the milk in a cotton cloth.
5. Bring the sides of the cloth together and drain all the whey from the chenna. Run the cloth under fresh water to remove any trace of lemon from it.
6. Bring the milk in the other pan to a boil.
7. Add this paneer in the other pan when the milk has reduced to half.
8. Cook till the mixture starts to leave the sides of the pan. Add sugar and cook for another 2-3 minutes.
9. Add cardamom powder.
10. Grease a plate with ghee. Pour the mixture in the greased plate and spread evenly.
11. Garnish with pistachio slivers and silver foil. Let the Kalakand set. When set, cut into small pieces.

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