Kalakand Recipie by Lishyy

Kalakand Recipe

Method:

1.    Pound the cardamom seeds to a powder with the sugar with a crusher and mortar.

2.    Heat the paneer, compressed milk, and cardamom mixture in a wok or karahi on medium heat, stirring often to check sticking. Once it comes to a boil, turn the temperature to low and cook, stirring continuously, for 5-7 mins, until the mixture condenses and leaves the sides of the pan. Area for a soft, dropping constancy with a grainy texture.

3.    Turn the heat off and add abundant rosewater to lend a subtle flavor. Authority to cool and thicken in the pan for 10 mins.

4.    Line a baking tray with baking parchment. Spread the kalakand out to a 2cm-thick frame. Press the pistachios onto the real and leave to cool before chilling in the fridge.

5.    Once the kalakand is firm, cut it into 3cm squares and serve at room temperature. Will be kept for up to four days in a sealed container in the fridge.

Ingredients:

• 6 cardamom pea pods, seeds detached
• 1 tsp. caster sugar
• 250g homemade pannier, evenly crumbled
• 397g cookie tin condensed milk
• little drops of rosewater
• 3 tbsp. chopped pistachios