Kalakand Recipe – Festival Special

In a pan boil 1 litre milk.

Let it cool down for two minutes.

Add 4 tsp Curd or Lemon Juice .

Stir it for a minute.

Milk begins to curdle.

Drain it and wash with fresh water.

Paeer is ready keep it aside.

In a heavy bottom pan, boil the milk and reduce it to half while continuously stirring it for about 15 minutes.

Add the paneer to it and cook for 10 minutes or till the milk is completely absorbed and the mixture becomes thick.

Now add the sugar and on medium flame keep stirring for another 5 minutes or till the sugar melts and the mixture turns thick.

Add cardamom powder and mix well.

Cook till the milk is completely absorbed.

In a greased pan pour the kalakand and level it.

Garnish it with Pistachios Or Almonds.

Let it stand till it is set at least for 6 hours. After it is set cut them in square sized pieces .

Else serve them in glasses.

Serve kalakand as a Sweet or Dessert.