Instant Kalakhand

Ingredients:

• Full cream milk 1 litre
• Sugar 1/4 cup plus 1 tbsp
• Chopped nuts 1 tbsp
• Vinegar 2 tsp or
• Lime juice 1 tbsp
• Cardamom powder 1 tsp
• Saffron strands 3-4 (optional)

Method:

• Boil 1/2 litre milk and add vinegar or lime juice to it.
• Remove from fire and let it curdle and the whey get separated from the solid.
• Strain it in a thin muslin cloth and add some ice cubes to it.
• Squeeze out the excess water and keep the paneer aside.
• Take a flat heavy bottom pan and pour half litre milk to it and reduce it till it is almost half and creamy.
• Keep stirring it continuously and scrape the sides from time to time.
• When it is almost like condensed milk consistency, add the crumbled paneer to it.
• Add the sugar and stir well. You can add more sugar if you want it to be more sweeter.
• Keep stirring till it becomes a nice lumpy mass and starts solidifying.
• Add the cardamom powder and saffron strands and mix gently.
• Take a 7 by 7 inches or 8 by 8 inches square pan and grease it with oil or butter or ghee.
• Empty the contents in to the square pan and press it evenly.

• Allow it to set well for atleast half an hour.

• Take a sharp knife and cut it into uniform pieces and serve it to your family and friends 🙂