Kalakand is a traditional Indian sweet made from solidified, sweetened milk and paneer (cottage cheese). It is a popular dessert in India, Pakistan, and Bangladesh. The dish is prepared by reducing milk on a low flame with the addition of sugar and paneer. The mixture is then cooked until it thickens and solidifies. It is then cut into small pieces and garnished with nuts and dried fruits. Kalakand is usually served during festivals and special occasions.
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1
1/2 cup
1/4 cup
1/4 cup
1/4 teaspoon
1 tablespoon
Heat the milk in a heavy-bottomed pan over medium heat.
Stir the milk continuously until it comes to a boil.
Reduce the heat to low and add the lemon juice.
Stir the milk until it starts to curdle.
Once the milk has curdled, turn off the heat and strain the mixture through a muslin cloth.
Transfer the strained mixture to a bowl and add the sugar, nuts, cardamom powder and ghee.
Mix everything together until it forms a thick paste.
Grease a plate with ghee and spread the mixture evenly.
Let it cool for about an hour.
Cut the kalakand into desired shapes and serve.
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