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Preparation Time : 10
Cook Time : 90
Total Time : 100
Full cream milk 2 litre
Lemon Juice Vinegar 1 1/2 tsp
Sugar 1/2 cups
Butter Scotch 2 tbsp
Maida 1 tbsp
In a heavy bottomed pan add 1 liter of milk first and bring it to boil.
Reduce the flame and let the milk boil in low heat.
Keep stirring in regular intervals till the milk is reduced to half of it's volume. This may take around 30 mins. Do not skip this step because if the milk is not reduced to half the kalakand won't set.
Now in another thick bottomed pan take the 1 liter milk and bring it to boil. As soon as the milk comes to boil simmer the flame and add lemon juice/vinegar and keep stirring. The milk will now split and keep stirring till the whey is separated completely.
Drain the chenna/ cottage cheese in a muslin cloth and wash thoroughly under running water till the sour smell of chenna disappears.
Now put the chenna in the muslin cloth , tie and squeeze to remove the excess water. Keep aside.
Meanwhile the milk in the first pan might have reduced to half, so now add the chenna (slightly crush with hands) and sugar. Mix well till the milk get thick.
Keep stirring for around 10-15 mins in low flame till the mix reaches it's desired consistency to make the burfi.
Once the milk is thick add maida, Mix all for 2-3 mins and remove from the flame.
Finally add butter scotch and blend well till everything is blended well.
Grease a a tray with parchment paper. Pour the prepared mix into the tray evenly and garnish the top with multi coloured sprinkles and set aside to cool.
Refrigerate this for at least 2-3 hours and then use a sharp knife to cut the mixture into desired shapes and serve.
Yummy Butter scotch kalakhaand is ready to serve.
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