May 5, 2009

* Kalakand *

1 litre skim milk, 1 litre full-cream milk
1 cup sugar, 1/2 tsp citric acid
2 powdered cardamons, 1 tbsp chopped nuts

Bring the skim milk to a boil. Add the citric acid dissolved in 2 tbsp water and boil. When the milk splits, strain through a muslin cloth. The residue in the cloth is paneer.
Bundle the paneer in the same cloth, and keep under a heavy weight for 2-3 hours till all the water is drained.
Remove the paneer from the cloth and mash thoroughly.
Bring the full-cream milk to a boil. Boil for 20 minutes on low heat, stirring constantly. Add the paneer and mix thoroughly. Simmer, stirring constantly, till the mixture thickens.
Add the sugar and cardamons and mix well. Simmer, stirring constantly, till the mixture leaves the sides of the pan.
Spread on a greased dish and sprinkle with nuts. Cut into cubes when cold.

Tip: The whey (water drained from the paneer), can be used while making dough for rotis. It makes the rotis turn out soft and fluffy. The whey can also be used to make dhoklas, rava idlis, or tomato omelettes. (recipes to be added later)

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