Cooking Instructions
- 1
Put 1 lite milk to boil, switch off flame, wait for 3-4 minutes then start adding lemon juice / vinegar and allow to curdle.
After milk is curdled and we get to see whey, separate Chena from whey by strainer. Rinse Chena with plain water to remove sourness.
Strain excess water and keep in rest for 30 - 40 minutes to drain off excess water to get soft Chena.
- 2
Assemble ingredients, make purée of Mango
- 3
Mash Chena with help of palms for a smooth texture.
- 4
In pan add milk + milk powder and mix well, then switch on flame and simmer under medium flame. reduce milk to half of original quantity, add sugar and let sugar dissolve.
- 5
Now add the smooth Chena to milk and keep stirring and break the big lumps (if any)
Add mango purée at this stage.
- 6
Keep stirring that Chena mixes very well with milk and add cardamom powder.
- 7
Mix well and cook few more minutes. mixture thickens and starts leaving pan. But don’t make it dry.
- 8
Now transfer mixture to greased setting dish, spread evenly and level it with the help of a spatula. Sprinkle dry fruits and press gently, allow to rest and come to room temperature.
- 9
Refrigerate or keep in room temperature for overnight and KALAKAND is ready. Cut into pieces and serve.
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