Kalakand

Kalakand

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 4

  • Milk 1/2 litre

  • Vinegar 1 1/2 tbsp

  • Milkmaid 200 gms

  • Green cardamom 4 nos

  • Sugar 1 tbsp

  • Cashew 7-8 nos

  • Pistachio 7-8 nos

Directions

  • 01

    In a bowl add 1 2 lit of milk and let the milk boil properly

  • 02

    When bubbles start forming in the milk add vinegar to it and let the milk split and switch off the gas

  • 03

    Now strain the paneer with the help of a strainer

  • 04

    Let it sit like this for half an hour

  • 05

    Now crumble the paneer with hands

  • 06

    Crush the cashews and pistachios with the help of a mortar and pestal

  • 07

    In a nonstick kadai add paneer milk maid and sugar and mix properly

  • 08

    Now put the kadai on gas

  • 09

    Keep the flame low to medium

  • 10

    Start cooking the mixture

  • 11

    First it will be watery

  • 12

    But soon it will start to come up as a dough

  • 13

    It will take 15 to 20 mins

  • 14

    While cooking after 10mins add green cardamom powder to it and cook again

  • 15

    In the mean time grease a plate and spread a butter paper

  • 16

    After the mixture firmed as dough pour it over the butter paper

  • 17

    Smoothen the surface with the help of a spoon

  • 18

    Now spread crushed cashews and pistachios on the kalakand and press little

  • 19

    Then let the hot kalakand come down to room temperature

  • 20

    Then keep it in fridge for 3 to 4 hours

  • 21

    Then cut the kalakand and serve

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