Servings: 20 Pieces
Cooking Time: 1 hr
- 2 Liters Milk
- 1 tsp citric acid or 2 tbsp lemon juice
- 1 tbsp cardamom powder
- 1 cup sugar
- Almond or Pistachio flakes for garnishing
Step 1: We need to first prepare the crumble cottage cheese or as we say “Chenna” (in hindi). Start by taking 1 liter of milk in a deep pan or kadai and bring it to boil. Once the milk is on full boil, add citric acid or lemon juice. Keep stirring the milk. You can observe the milk will start to curdle and chunks of cottage cheese will start forming. Once you see that the milk is now completely separated into water & cheese chunks, now with the help of strainer or sieve drain out the water & separate the cottage cheese. Retain some drained water as this will be used to maintain the consistency of Kalakand. Let the cottage cheese cool in a different bowl.
Step 2: Now we will proceed further by making “khowa”. Take another 1 liter of milk in a deep pan or kadai. Bring the milk to boil, keep stirring in between to avoid the milk from sticking to the bottom of the pan. Keep boiling the milk till it gets thick and becomes semi solid, now add sugar and cardamom powder. Keep stirring the mixture, this what we call the “Khowa”. Now add the crumbled cottage cheese to this mixture and keep stirring. If the mixture get thick add some water that we prepared in Step 1. Stir it nicely.
Step 3: Now take out the mixture in a tray and allow it to set at room tempearture. Sprinkle almond flakes or pistachio flakes on top.
Step 4: Once the mixture is cooled. Keep it in the fridge for at least 2 hours. Now our Kalakand is ready to be served, cut in small pieces for serving. Enjoy!!!
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