Kalakand, Conventional Milk Dessert
Kalakand is a really conventional and scrumptious dessert, made with entire milk, variation of burfi, and is comfortable and grainy in texture.
- 8 cups or 2 quart milk
- 1/2 cup sugar
- 3 tbsp lemon juice (for making paneer)
- 1 tbsp sliced almonds for garnishing
Combine lemon juice in 1/4 cup of sizzling water and put apart.Boil the 4 cups of milk in a heavy bottomed pan over medium warmth, stirring often, ensuring to not burn milk. Because the milk involves boil, add the lemon juice step by step and stir the milk gently. The curd will begin separating from the whey, flip off the warmth.As soon as the milk fats has separated from the whey, drain the whey utilizing a strainer line with cheesecloth, or muslin material.Wrap the curds in a muslin material, rinse below chilly water, and squeeze effectively. This course of takes out the sourness from the lemon.To take out the surplus water, squeeze the wrapped paneer. Don’t knead the paneer.
Boil remaining 4 cup of the milk in a heavy backside frying pan on medium excessive warmth till the milk reduces to about two cups. Be certain that to often stir the milk because the milk burns simply in backside of the pan.
Add the paneer within the milk and preserve stirring until the combination thickness and type a comfortable dough consistency.
Add the sugar and proceed to cook dinner and stirring till the combination turn out to be comfortable lump and begin leaving the pan from sides.
Pour it over greased plate preserving about half inch thick. Let it cool for about one hour. Minimize the kalakand in squares.
Initially posted 2009-09-24 18:38:46.