kalakand (or) milk burfi

Kalakand is a sweet that is milk and cheese dessert , popular in northern and eastern India. It is made with Paneer, milk , and sugar that is topped with pistachio nuts.

To make kalakand, a soft cheese called paneer is added to boiling milk, then sweetened and cooked until it begins to thicken. The hot mixture is poured onto a greased flat surface, where it is allowed to cool and then served.

Preparation time :
Makes : 12 pieces

Ingredients :

Milk : 8 cups (whole milk)
Sugar : 1/2 cup
Lemon juice (or) vinegar : 3 tbsp
Chopped Pistachio : 1 tbsp

Method :

Use 4 cups of milk to make paneer.
Take a pan and add milk.
When it started to boil (bubbles should come) add vinegar or lemon juice till you can see clear water.
Once milk is curdled take it off the stove immediately , add ice cubes.
(If you don't have ice cubes drain it and wash it with cold running water.)
(This will stop the process of curdling).
After 3 mins strain the water, take the paneer and keep it in a cloth and hang it for 1/2 hour.
After 1/2 hour squeeze out all the water from paneer.
It will look like this.

Now, take a pan , add remaining 4 cups of milk.
Let it come to boil. It will take about 15 mins.
Add paneer to the boiling milk now.
Cook for 10 - 15 mins more.
Till it becomes like dough.
Add sugar and mix it , cook it for 2 more mins.
(Entire process you need to keep stirring it , other wise it will stick to the bottom)
Take the mixture onto a plate and of 1 inch thickness.

Garnish it with pista's.
Let it cool down for at least 1/2 hour before you cut into pieces.
Enjoy your sweet.

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