Recipes

Kalakhand

This is an all time favourite in indian dessert.i added tres leches essence to it to give a rice authentic milk flavour


Recipe
1.5 ltr cows milk
150gms sugar
3_4 tbsp ghee
1/2 tsp lemon juice
Elaichi powder  1/2 tsp
Fab Tres Leches essence 2 drops

#FFF
Take milk in a heavy bottom pan..do not use non stick .boil the milk.keep stirring..once it boils lower the flame and keep stirring till it reduces half in quantity..this whole cooking took me nearly 1.5 hrs.. when reduced add the lemon juice little at a time.keep stirring ..the paneer shud not form seperately from water..reduce it further..then add in the sugar in 2_3 batches and keep stirring till further reduced.. when it starts forming a mass and leaving the sides of the pan add in the ghee in batches..ghee gives a smooth texture to the mixture.cook it till it comes together at centre of pan .add in the essence and elaichi powder..mix. Pour this mixture into a pan brushed with ghee flatten it and cover with aluminium foil and then a towel tightly....the heat trapped inside cooks the kalakand..keep fr 3_4 hrs aside..remove from pan with a knife around the edges..cut into slices.decorate with nuts.i left it plain as i did not have pistas.. enjoy the rich Milky mithai