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Preparation Time : 5
Cook Time : 60
Total Time : 65
Full fat milk 2 litre
Sugar 1 cups
Chopped Pan 1/2 cups
Thandai Powder 4 tbsp
Chopped Dry Fruit 1/2 cups
Elaichi powder 1/2 tsp
In a pan boil 1 litre milk. Add lemon juice to curdle the milk. Drain the excess water in a muslin cloth and wash with fresh water.
In another kadhai take the other litre of milk and boil until it becomes half in quantity. Add the paneer we made earlier to the milk and let it cook for 5-8 minutes. Divide this mixture into 2 parts.
Take 1 part and add chopped pan leaves, sugar, dry fruit and 1/4 teaspoon elaichi powder and mix well
Cook this until the mixture becomes thick.
Grease a plate and pour the kalakand and spread 1/2 inch thick layer.
Now take 2nd part of mixture add thandai powder, sugar, kesar, elaichi powder and chopped dry fruts mix well.
Cook until mixture becomes thick. Pour the mixture on the first layer and leave for 30 minutes to set. After 30 minutes cut kalakand into squares.
Diwali special desert pan thandai kalakand is ready to be served
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