Name: Kalakand....( extra granular) recipe by Zeenath Fathima at BetterButter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 5
Ingredients: 2 litres milk. Cottage cheese or paneer made out of one half of it and rest of the raw milk simmered on low flame and reduced to almost 1/4 th of the original amount or volume.; Condensed milk 3/4 th can; Almonds and pistachios for the garnishing

ABOUT Kalakand....( extra granular) RECIPE

One sweet or dessert you just can't say no to . Similar to the Ajmeri variety but it is without much sugar and condensed milk is used in place of it and hence milky white and granular.

Ingredients Serving: 5

2 litres milk. Cottage cheese or paneer made out of one half of it and rest of the raw milk simmered on low flame and reduced to almost 1/4 th of the original amount or volume.
Condensed milk 3/4 th can
Almonds and pistachios for the garnishing

Instructions

Make paneer out of one half of the milk.
Paneer is made by boiling the milk and adding the lime juice about 2 tbsp or the vinegar about 1 tbsp.
Drain it in a muslin cloth and keep aside for 30 mins.
Boil the other half until reduced to 1/4 th by simmering it on low flame and stirring it occasionally.
Add paneer to this reduced milk along with the condensed milk and keep stirring it.
Let it simmer until it thickens.
It usually thickens in no time.
Remove it in a greased dish and chill it in the fridge until set for about an hour.
Cut it into desired shapes and serve well garnished with sliced almonds.

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