Pistachio Kalakand

Name: Pistachio Kalakand
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 litre milk; 2-3 tsp vinegar; 2-3 tsp water; 2 cup milk to make kalakand; 1/2-1 cup sugar (based on your taste); 1/4 cup Pistachios; 1 cup Chenna; 1/4 tsp Cardamom powder; 1 tsp ghee to grease plate

Deepa Haswani @cook_2106

#CookpadTurns4
#DryFruits
#Pistachio
Kalakand we all like it, and when we make at home without and powder, that tastes awesome.

Deepa Haswani @cook_2106

#CookpadTurns4
#DryFruits
#Pistachio
Kalakand we all like it, and when we make at home without and powder, that tastes awesome.

Saved

Ingredients

30 minute

3 people

Chenna
1 litremilk
2-3 tspvinegar
2-3 tspwater
Kalakand
2 cupmilk to make kalakand
1/2-1 cupsugar (based on your taste)
1/4 cupPistachios
1 cupChenna
1/4 tspCardamom powder
1 tsp ghee to grease plate

Saved

Steps

30 minute

1

First in a milk pan boil milk, once it start boiling switch off the gas and wait for two minutes.
2

Now mix vinegar and water, and pour in boiled milk and keep mixing. Once milk gets curdel the don't add more vinegar.
3

Now on strainer place a muslin cloth and pour this curdle milk. Wash with fresh water so to get rid off vinegar taste.
4

Now with the help of heavy weight thing press the chenna Or paneer so it will remove extra water. Keep for at least 2 hours.
5

Now in a pan add 2 cup milk, and with hands break chenna and add. Don't mash chenna so much.
6

Keep mixing it till it becomes semi dry. Now add sugar and Elyachi powder. And keep stirring it till it observe full milk and sugar.
7

As soon as it observe milk and sugar add pistachio and give a quick mix. (This step should be very quickly so I could not capture pic)
8

Keep ready Greased plate and transfer kalakand to plate. Tap nicely so that it should not have air. It helps in binding.
9

Freeze it for 2 hours. Now cut. Enjoy your Danedar Kalakand!