|1.||Milk 1/2 litre|
|2.||Milk 1/2 litre for making paneer / chhena|
|3.||Sugar 4 tablespoons or to taste|
|4.||Elaichi powder / cardamom 1/4 teaspoon|
|5.||Almonds, chopped, for decoration|
the paneer from the milk.
Although you can use curd as a curdling agent to make paneer, do not use it to make paneer for kalakand because the quantity of paneer will vary.
Here is how to make paneer at home.
flame to high. When the milk begins to rise,
turn the flame to medium.
Heat milk in a thick-bottom kadai or non-stick pan.
Stir the mixture occasionally, so the mixture does not stick to the bottom or it does not form a top layer.
the paneer and set it aside.
Cook milk till its quantity is reduced by half or till it becomes thick.
Add the paneer to the milk.
milk-paneer mixture becomes thick.
Stir till the mixture separates from the bottom.
Switch-off the stove.
the mixture to a greased plate.
Flatten the mixture.
Sprinkle the almonds on the surface and press lightly.
Set aside the mixture to cool.
into desired pieces.
|TIPS||Recipe of Kalakand|
|1.||Decorate with pista, cashew nuts and dry grapes to make the kalakand extra rich and to make it tastier.|