Kesari kalakand

Name: Kesari kalakand
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 Litre milk; 250 gms condensed milk; 4-5 tbsp lemon juice; strands Few saffron; 1/2 tsp crushed cardamom; As Required Pistachio for garnishing

Neha Dua @cook_90450

#thc
#thcweek19

A delicious, melt-in-the-mouth Indian sweet that is easy to make and an absolute joy to have!

#thc
#thcweek19

A delicious, melt-in-the-mouth Indian sweet that is easy to make and an absolute joy to have!

Neha Dua @cook_90450

#thc
#thcweek19

A delicious, melt-in-the-mouth Indian sweet that is easy to make and an absolute joy to have!

#thc
#thcweek19

A delicious, melt-in-the-mouth Indian sweet that is easy to make and an absolute joy to have!

Saved

Ingredients

30 minutes

6 servings

1 Litre milk
250 gmscondensed milk
4-5 tbsplemon juice
strandsFew saffron
1/2 tspcrushed cardamom
As RequiredPistachio for garnishing

Saved

Steps

30 minutes

1

In a thick bottomed pan, over medium heat set the milk to boil. Do not stir.
2

Once it comes to a rapid boil, turn off the flame and add the lemon juice (or vinegar and water mixture), and stir gently. At this point, the chaena/paneer will separate from the whey
3

Place a soft cotton towel over a colander and place this then, over a large bowl. Drain the cottage chaena over this.
4

Give the towel a good squeeze to remove any remaining whey and rinse to rid the taste of the lemon.
5

In the same cooking pot, add the condensed milk and the chaena. Over a low to medium flame, cook this while stirring continuously until all the liquid dries up.
6

Keep an eye on this mixture and keep stirring to prevent it from sticking to the bottom of the pot. Otherwise, it will brown and discolour the sweet.
7

Once the condensed milk in the mixture has dried up, switch the flame off and add the cardamom powder and saffron. Mix in well.
8

Grease a small tray with ghee and transfer the kalakand mixture to it. Level it using a spatula and leave it to set in the refrigerator for at least 30 minutes.
9

Garnish with the chopped pistachio and cut using a sharp knife into squares.
10

Serve this delicious, moist and crumbly kalakand slightly chilled. Enjoy!