Tuesday, 7 October 2014

Kalakand Recipe


Ingredients:
Paneer, grated: 2 cups (250 gm)
Condensed Milk: ½ tin (200 ml)
Sugar (optional): 2 tblsp
Milk Powder: 1 tblsp
Cardamom Powder: 2 pinches
Pistachios: 5 for decoration



Method:
Drain and squeeze water from the paneer. Crumble the paneer with hands (or) use a blender to crumble.

In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.
Mix well and pour it to a non-stick pan. Also keep a plate, greased with ghee to set kalakand.
 
Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.
Pour it to the greased plate and let it set until it cools down. You can cut it when it is warm, into squares. You can decorate by pressing roasted pistachios in each square.

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