Kesar-Elaichi Kalakand

Name: Kesar-Elaichi Kalakand
Cuisine: American
Ingredients: 1.5 ltr milk; 1 lemon juice; 6-7 tsp sugar; Pinch Kesar; Pinch cardamom powder; 1/2 tsp ghee(to grease the plate)

Suvas Shah @suvasshah

Vadodara, Gujarat

#goldenapron
#post17

Suvas Shah @suvasshah

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Ingredients

1.5 ltrmilk
1lemon juice
6-7 tspsugar
PinchKesar
Pinchcardamom powder
1/2 tspghee(to grease the plate)

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Steps

1

Take half-half milk in two different vessel. Keep both for a boil.
2

One part of the milk u have to curdled it with lemon juice.
3

Once milk get curdled sieve it all water. Keep aside so all remaining water also get drained.
4

Another part of milk should keep on boiling till the milk changes the colour and get more thicker.
5

Now add Kesar, cardamom powder. Mix it very well.
6

Then add sugar and the paneer which we made it. Mix it well.
7

Keep Stirring it properly and keep boiling till it get more thicker.
8

Once it get thicker and all water get absorbed. Take a plate grease it with ghee and pour the Kalakand on plate. Spread it properly and keep it in a freeze for 2 hrs. Then cut into the pieces and serve.