Dryfruit Saffron kalakand

Name: Dryfruit Saffron kalakand
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 litre full fat milk; 1/2 cup sugar; 11/2 tsp vinegar mixed with 2 tbsp of water; 1/4 tsp Cardamom powder; pinch strings of Saffron mixed with 2tbsp of warm milk; Handful roasted dryfruits; 1 tsp ghee

Sushma Savla @cook_26428163

#GA4
#Week 9
# Diwali 2020
Kalakand is a traditional sweet dish ,made from coagulated full fat milk and sugar.The milk is curdled and mixed with sugar and then cooked on low flame till all the moisture evaporates and till you get crumbly grainy consistency. Traditional method is very long and time consuming so I have made this recipe with short cut method. Final result was almost the same as traditional recipe.

Sushma Savla @cook_26428163

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Ingredients

20 minutes

2 servings

1 litrefull fat milk
1/2 cupsugar
11/2 tspvinegar mixed with 2 tbsp of water
1/4 tspCardamom powder
pinchstrings of Saffron mixed with 2tbsp of warm milk
Handfulroasted dryfruits
1 tspghee

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Steps

20 minutes

1

Heat 1/2 litter milk till it starts boiling.Switch off the flame,add vinegar after 5 minutes,milk will get curdled
2

Strain paneer and wash it with water,strain it through Muslin cloth,squeeze it lightly,crumble it with fingers and keep it aside.
3

Heat another 1/2 litter milk and boil it to reduce, till the milk.thicken like rabdi Then add Saffron milk and sugar and stir it continuously till all the moisture evaporates and finally you will get grainy texture. Add handful od roasted dryfruits and Cardamom powder and mix well.
4

Take out all the mixture in one greased dish.Garnish it with dryfruits and let it rest for 2 hrs.After that cut it in desire shape.