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I am Indira Bhandari, I live
in Memphis, TN, with my husband and 1 son. This is a easy receipe for
Kalakand which I would like to share with all.
Previous recipe was Paneer Cake
Email: mispanda@hotmail.com
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Kalakand
Ingredients
1/2 gallon milk(3.25%)
vinegar to split milk
or,
2 pack of Ricotta cheese
1/2 cup sugar
1 bottle of evaporated milk
2 tbs butter
Saffron and nuts(optional)
Silver covering(optional)
Method
- If you are using milk, wait till it boils. Add vinegar to split. While
it is still in medium heat, remove half of the water. Cook the remaining
cheese (paneer) in its water. Keep stirring. When the water is almost
evaporated add butter, sugar, milk, saffron & nuts. Keep cooking, till the
kalakand separates from the nonstick utensil.
- Butter a round pan. Put the kalakand mixture in it. Flatten it. Let cool
in the room temparature. When cool, cut into diamond pieces. Garnish
with the silver covering.Cover with a plastic wrap and refrigerate. Eat
when desired and share with everyone.
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