Wednesday, January 6, 2016

Kalakand | Malai Barfi

Paneer - 1 cup, For homemade paneer recipe, click HERE.
Condensed milk - 1/2 cup + 1 tbsp,
Milk powder - 2 - 3 tbsp,
Clarified butter (ghee) - 1 tsp.
Cardamom powder - pinch,
Sliced pistachios - 1 tsp.

Slice 4-5 pistachios and keep aside. Grease a plate or tray with some ghee and keep it aside.

In a pan, add paneer, milk powder and condensed milk.

Mix well. Now switch on the flame on low to medium flame.

With constant stirring, cook mixture till it gets thick & lumpy texture.

Now add ghee and cardamom powder. Mix well.

Cook until mixture starts leaving pan's sides. Transfer in a greased plate and level it up using spatula. Add sliced pistachios on top and gently press with spatula.

Let it come to room temperature. Cover with clean plastic wrap and refrigerate for 2-3 hours. Cut into pieces and serve.

Adjust amount of condensed milk as per taste.
Skip cardamom powder if you wish to.
Add saffron for flavor and color.
Store in refrigerator up to 3-4 days.

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