Name: Kalakand recipe by Rajul Jain at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 litre milk (for chenna); 1 litre milk (for getting thick consistency); 1 tsp green cardamom powder; 200 gms sugar; 8-10 cashews for garnishing; 10-12 saffron strings

Ingredients Serving: 6

1 litre milk (for chenna)
1 litre milk (for getting thick consistency)
1 tsp green cardamom powder
200 gms sugar
8-10 cashews for garnishing
10-12 saffron strings

Instructions

Take a deep kadai or pan. Boil one litre milk till it reduces to half. Add half tsp cardamom powder. Meanwhile take a deep pan boil 1 litre milk and add lemon juice, stir well till it curdles like chenna, squeeze out the excess water.
Add this chenna in the thickened milk and mix well. Stir continuously for five minutes. Add sugar, 1/2 tsp cardamom powder and 4-5 saffron strings. Again stir continuously till it thickens and begins leaving the kadai. Keep on a medium flame while stirring.
Garnish with some cashews and saffron on the mould or thali. Pour this mixture and let it cool. Turn this Kalakand on another plate. Cut and serve.

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