Kalakand or milk burfi is one of the traditional and famous Indian dessert recipes.
How to Make Kalakand Recipe:
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Boil 1 liter of milk in a vessel.
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When it comes to boiling stage, add citric acid solution (½ tsp. dissolved in ½ cup water)
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Remove from the heat. Wait till the chenna settles (yogurt like thing gets settle at the bottom of the vessel)
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Sieve and Squeeze excess water through muslin cloth (if not white cotton cloth).
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Keep the chenna aside in a separate plate.
Note: Do not knead the chenna.
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Put the remaining 1litre milk in a heavy saucepan and boil till it comes half the quantity.
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Add the chenna and boil further still it thickens.
Note: Make sure bottom doesn’t stick. Stir continuously.
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Add the sugar to thicken the mixture. Stir until the mixture becomes a thick soft lump
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Set in a tray. Kalakand is ready.
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Apply silver foil (optional) and sprinkle almonds and pistachio.