- Bring one litre milk to a boil. When the milk comes to a boil, simmer the heat. Add lemon juice to the milk. The milk will curdle. Switch off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the chenna. Run the cloth under fresh water to remove any trace of lemon from it. Heat other 1 litre milk in another non stick pan. Cook on medium heat untl the milk is reduced to half. Keep stirring continuously. Add the chenna in the reduced milk and mix well. Cook till the mixture starts to leave the sides of the pan. Keep stirring continuously. Add powdered sugar and cook for another 2-3 minutes. Add cardamom powder and mix well. Grease a plate with ghee. Pour the mixture in the greased plate and spread evenly. Garnish with pista. Let the kalakand set for an hour. When set, cut into small pieces. Serve.
Kalakand
#myrecipe
By Chandana Guptha
Mar, 26th
462
Servings
4 persons
Cook Time
50 minutes
Ingredients
4
- 6
Ingredients
- Milk
- Lemon
- Sugar
- Cardamom
- Ghee
- Pistachios
