Kalakand / Milk burfi

Name: Kalakand / Milk burfi
Total time: 1800 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1 litre milk; 2 tsps lime juice; 1/4 tsp dry fruit powder; 2 tsps butter clarified; 1 tbsp almond chopped; 7 ounces condense milk sweetened

Shivani Nair @cook_7804171

Austin, TX, USA

This is an Indian sweet dish made from paneer with very less efforts. Its also called milk cake without eggs :)

Shivani Nair @cook_7804171

Austin, TX, USA

This is an Indian sweet dish made from paneer with very less efforts. Its also called milk cake without eggs :)

Saved

Ingredients

30 mins

3-serving

1 litremilk
2 tspslime juice
1/4 tspdry fruit powder
2 tspsbutter clarified
1 tbspalmond chopped
7 ouncescondense milk sweetened

Saved

Steps

30 mins

1

Use non stick pan and pour milk
2

Boil milk and stir it occasionally
3

Add 1 tsp lemon juice and stir it continuously for 30 seconds,the milk should begin to curdle
4

Add remaining lemon juice and stir continuously, the curds should be completely separated and the liquid should look yellow and watery
5

Set a strainer over a mixing bowl and line it with straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.
6

Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
7

Paneer is ready, keep it aside for 5-10 minutes and let it cool down
8

Take a non stick pan, add clarified butter and keep it on medium flame
9

Add paneer and mix it, keep mashing big pieces with spatula
10

Cook it for 4 minutes and add condensed milk, dry fruit powder
11

Stir it continuously till kalakand gets thick, approximately you need to cook it for 5 minutes
12

Take it on a plate and give it square shape
13

Garnish it with chopped almonds and press it a bit on the top
14

Let it cool down on room temperature for at least 1 hour
15

Kalakand is ready. You can store it in fridge for 3-4 days in air tight container