- Take the paneer and jaggery and milk powder and mix them well with your hands, till the mixture becomes crumbled and uniform.
- Transfer the mixture to a medium-heated non-stick pan, add the condensed milk and cook till the mixture reaches a thick and consistent level.
- Add the cardamom powder, and stir for 2-3 more minutes.
- Grease a serving plate with ghee, and transfer the mixture onto it. With a spatula, smoothen out the mixture.
- Cut the smoothened and hardened mixture into small circles.
- Garnish each small circle with cashew and chopped pistachios or raisin ( optional), and refrigerate for around two hours before serving.
- Serves it with seasame seed it makes more tasty š.
It is dessert which is mostly eaten in winter becoz of gur it give us warmth.
Gur kalanad
#Jaggeried
By Ilamnaz Khatoon
Jan, 9th
796
Servings
4 persons
Cook Time
40 minutes
Ingredients
4
- 6
Ingredients
- 2 cups (200 grams approximately) of home-made cott
- 200 grams sweetened condensed milk
- 5 tbsp jaggery
- 100 grams milk powder
- 1 tsp. cardamom powder
- 1/2 tsp ghee greasing
Instructions
Notes/Tips
Gur kalakand lasts longer than normal kalakand. You can refrigerate it for atleast 5 days.
