KALAKHAND OR MILK CAKE (2)

Ingredients :



Full cream milk – 1 litre

Lemon juice – 3 tbsps

Sugar – 400 gms

Unsalted ghee or butter – 3 tbsps

Cardamom powder – as per taste

Chopped pistachios – 5 tbsps



Method :



1) In a thick bottomed non stick pan, take milk and boil. Keep stirring as otherwise milk may stick to the bottom and get burnt

2) Whilst it is boiling, add the lemon juice and let the milk curdle slowly.

3) Once it curdles, remove 2 and ½ cups of the whey and filter it. Put the paneer back into the boiling mixture. (this is to ensure that the cake doesn’t get too sour)

4) Keep boiling till the water dries up upto 90%. It will take approximately 20 minutes, make sure the flame is not on high

5) Add the sugar and blend well till the water dries up completely.

6) Garnish with cardamom powder and butter/ghee and sauté it till it leaves the sides and becomes a ball.

7) Keep a greased plate ready and pour this into the plate and flatten it for an inch.

8) Garnish with pistachios and let it cool for an hour before you can cut it into slices