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Kalakand | Easy Kalakand Recipe
Ramya
Easiest milk barfi recipe!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Desserts, Sweets
Cuisine
North Indian
Servings
16
pieces
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
1
400ml Tin
Condensed Milk
▢
200
grams
Paneer Grated
▢
2
tablespoon
Milk
▢
¼
teaspoon
Green Cardamom Powder
▢
2
Drops Rose Essence
optional
▢
8-10
Pistachios Slivered
▢
8-10
Almonds Slivered
COOK MODE
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Instructions
First grease a tray or plate with little ghee and line it with parchment paper. It is optional, but makes it very easy to remove the pieces later.
In a nonstick pan heat condensed milk, grated paneer and milk.
Mix it well together and heat it on low flame. The mixture becomes runny, so don’t worry about it.
As it begins to froth from the edges, add green cardamom powder and continue cooking it on low to medium flame constantly stirring.
In about 5 mins, it begins to solidify again. Scrape the sides of the pan and continue stirring constantly, making sure not to burn it.
As it begins to come together, add two drops of rose essence if using. As you constantly stir it, it will soon leave the sides of the pan.
When the spoon is dragged across the pan, the mixture should leave the sides. Remove from heat. Cooking it any further will make it dry and crumbly.
Pour over the mixture onto the greased pan and even it out.
Sprinkle slivered pistachios and almonds on top, pressed them in slightly. Keep this covered in a refrigerator for 1 hour at the minimum.
After an hour, remove from the fridge and cut into squares.
Store them in an air tight container. Shelf-life is 2 days outside at room temperature and upto a week if stored in the fridge.
Keyword
Desserts, Sweets
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