Kalakand or Indian Milk Cake or Burfi

Ingredients

For Paneer/Chhena

• Milk – 2.5 liter
• Vinegar or lemon juice – ½ tablespoon or as per required
• Water – 1 tablespoon

For Kalakand

• Milk – 2.5 liter
• Khoya – 200 grams or as per your taste
• Green cardamom powder – 1 teaspoon
• For garnishing
• Pistachio – 1 tablespoon (chopped)

Method

For Chhena/Paneer

1- Boil milk in a deep nonstick saucepan on medium flame.

2- When the milk starts boiling, add vinegar and mix well.

3- After some time, you will see the milk completely curdles and milk solid would separate from the liquids.

4- Set a strainer over a big bowl and pour the curdled milk into the strainer.

5- Rinse it under running water to remove the smell of the vinegar/lemon and strain all excess water. Keep aside.

For kalakand

1- Boil milk in a deep saucepan on medium heat. Stir and mix well.

2. When the milk starts boiling, add crumbled chhena and mix well.

3. Stir the mix for 20 minutes on medium heat

4. Now add khoya and mix well.

5- Stir constantly till the mixture thick and starts leaving the sides of the pan. Sprinkle cardamom powder and mix well.
6- Switch off flame and spread onto a greased plate and garnish with pista.

7- Cool and cut into squares.

Print

Kalakand or Indian Milk Cake or Burfi

Kalakand or Indian Milk Cake or Burfi

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 Pieces

Author FoodFlavor.In

Ingredients

For Paneer/Chhena

• Milk – 2.5 liter
• Vinegar or lemon juice – ½ tablespoon or as per required
• Water – 1 tablespoon

For Kalakand

• Milk – 2.5 liter
• Khoya – 200 grams or as per your taste
• Green cardamom powder – 1 teaspoon

For garnishing

• Pistachio – 1 tablespoon chopped

Instructions

For Chhena/Paneer

• - Boil milk in a deep nonstick saucepan on medium flame.
• - When the milk starts boiling, add vinegar and mix well.
• - After some time, you will see the milk completely curdles and milk solid would separate from the liquids.
• - Set a strainer over a big bowl and pour the curdled milk into the strainer.
• - Rinse it under running water to remove the smell of the vinegar/lemon and strain all excess water. Keep aside.

For kalakand

• - Boil milk in a deep saucepan on medium heat. Stir and mix well.
• When the milk starts boiling, add crumbled chhena and mix well.
• Stir the mix for 20 minutes on medium heat
• Now add khoya and mix well.
• - Stir constantly till the mixture thick and starts leaving the sides of the pan. Sprinkle cardamom powder and mix well.
• - Switch off flame and spread onto a greased plate and garnish with pista.
• - Cool and cut into squares.