INGREDIENTS:

1/2 gallon milk(3.25%)
vinegar to split milk
or,
2 pack of Ricotta cheese
1/2 cup sugar
1 bottle of evaporated milk
2 tbs butter
Saffron and nuts(optional)
Silver covering(optional)

DIRECTIONS:

If you are using milk, wait till it boils. Add vinegar to split. While it is still in medium heat, remove half of the water. Cook the remaining cheese (paneer) in its water. Keep stirring. When the water is almost evaporated add butter, sugar, milk, saffron & nuts. Keep cooking, till the kalakand separates from the nonstick utensil.

Butter a round pan. Put the kalakand mixture in it. Flatten it. Let cool in the room temparature. When cool, cut into diamond pieces. Garnish with the silver covering.Cover with a plastic wrap and refrigerate. Eat when desired and share with everyone.

Leave a Reply

You must be logged in to post a comment.