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
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.
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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