- Boil 1 litre of milk and add calcium lactate, switch off the flame, wait for 3-4 minutes when milk will start to curdle. After the milk is curdled and we get to see whey, separate Chena from whey by the strainer. Rinse Chena with plain water to remove sourness. Strain excess water and keep in rest for 30 - 40 minutes to drain off excess water to get soft Chena.
- In the pan add 1/2 litre milk and simmer under medium flame and reduce milk to half of the original quantity, add condensed milk and sugar to taste.
- Crumble Chena and mash gently to get smooth Chena. Now add the smooth Chena to milk and keep stirring and break the big lumps (if any)
- Keep stirring that Chena mixes very well with milk and add cardamom powder.
- Mix well and cook a few more minutes and the mixture thickens and starts leaving the pan. But don’t make it dry.
- Now transfer mixture to greased setting dish spread evenly, and level it with the help of a spatula. Sprinkle cashew nuts and pista, press gently, and allow to be even on the top surface.
- Refrigerate or keep at room temperature overnight and your sweets are ready. Cut into pieces and Serve.
Kalakand
#myrecipe
By Tanu Sharma
Mar, 26th
489
Servings
5 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- 1.5 litre full fat Milk
- 1 tbsp Sugar
- 1 cup condensed milk(Nestle Milkmaid)
- 1/2 tsp Cardamom powder
- 1 tbsp calcium lactate
- 1/4 tsp ghee for greasing
- 1 tbsp chopped pistachios for garnish
- 1 tsp chopped cashewnuts
