Ingredients

• 250 gms - soft fresh paneer, grated
• 1/2 litre - whole fat milk
• 4 to 5 - plain white mava burfees, grated
• 2 to 3 tbsp - condensed milk or sugar as per taste
• 2 pinches - alum powder
• fresh rose petals (optional)
• For Garnish:
• crushed pistachios and almonds
• silver foil (optional)

How to Make Recycled Kalakand

• Put milk to boil in a heavy or non-stick pan.
• When it boils for 5-7 minutes, add alum.
• Stir and simmer for a minute.
• Add paneer and mava, stirring continuously.
• When mixture get thick, add sugar or condensed milk.
• Continue to cook till the mixture is like a very soft lump.
• Transfer to a shallow tray, spreading to a one-inch thickness.
• Allow to cool for 10-15 minutes.
• Apply silver foil and garnish with crushed nuts.
• Sprinkle rose petals, and press down lightly.
• Cut into squares and serve cold.