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Kalakand (Below)



Milk 4 cups
Tartaric powder 2-3 pinches
Sugar cup
Corn flour 1 tsp.
Saffron in a tbsp. of hot water, 6-8 threads

For Decoration:
1 tsp. Cardamom powder
4 Pistas, chopped
4 Silver varakh

Boil the milk in a karahi and add tartaric powder pinch by pinch till the milk curdles slightly. Tiny granules should stick to the back of the spoon. Keep boiling, stirring occasionally and when reduced to half, add the sugar. When the mixture thickens reduce the flame and keep stirring. When the mixture becomes semi-solid and frothy sprinkle corn flour and remove from the fire. Turn the mixture onto a greased tray and spread in a 1-1/2" thick even layer. Decorate with cardamoms, pistas and silver varakh. Cut into squares and store in the refrigerator until ready to offer.

Kalakand #2

1 cup slightly mashed fresh paneer
1/2 cup milk powder
1/2 cup powdered sugar
1 tablespoon fresh curd (yoghurt)
A pinch of cardamom powder
Silver sheets

Mix all the ingredients well and put in a greased tin. Steam it for 15 minutes and allow to cool down. Then cut into square pieces. Refrigerate before serving. Decorate it with silver sheets.

Kalakand #3

1/2 gallon milk
cup lemon juice to split milk
2 packs of Ricotta cheese
1/2 cup sugar
1 can evaporated milk
2 tbs butter
Pinch of Saffron
Handful of crushed nuts
Silver vrak (optional)

If you are using milk, wait till it boils. Add lemon juice to split. While it is still in medium heat, remove half of the water. Cook the remaining cheese (paneer) in its water. Keep stirring. When the water is almost evaporated add butter, sugar, milk, saffron & nuts. Keep cooking, till the kalakand separates from the non-stick pan. Butter a round pan. Put the kalakand mixture in it. Flatten it. Let cool in the room temperature. When cool, cut into diamond pieces. Garnish with the silver vrak. Cover with a plastic wrap and refrigerate until ready to offer.

Kalakand #4

1 can condensed milk
1 pound paneer
3-4 powdered elaichi (cardamom)
2 tbsp. full cream milk powder
1 silver leaf (varak)

Mash paneer coarsely and add milk powder to it. Add condensed milk and mix. Heat the mixture in a thick-bottomed pan. Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 minutes). Remove from the fire and spread onto a greased plate. Sprinkle elaichi powder. Top with silver leaf. Cool and cut into squares.

Kalakand #5

2 8-1/2 cups milk
3/4 cup sugar
2 tsp Almonds (chopped)
1 tsp Pistachios (chopped)
1/2 tsp citric acid (dissolved in 1/2 cup water)

Take a bowl and boil half of the milk and add the citric solution as it comes to boil, and turn off the heat. Take the milk and sieve through muslin cloth or cheesecloth, and press out excess water, take in a plate and put weight on it. Do not knead. Put the remaining milk in a heavy pan and boil to half volume. Add the paneer and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till it softly thickens in a lump. Put in into a lightly buttered pan, pressing firmly. Sprinkle with the chopped nuts, cut and offer.

Kesaria Kalakand

Fresh milk 2 pints
Sugar 1 cup
Kesar (saffron) large pinch
Lime 1
Milk powder 5tblsp

Boil the milk. Take 1 cup of milk and add 1 tsp of lime juice to make paneer. Strain the paneer and add the milk powder to the paneer. Mash well. Heat the rest of the milk in a kadai, add sugar, kesar and the mashed paneer and keep stirring till the mixture thickens. Wait till it leaves the sides of the kadai. Grease a dish and pour the mixture into it. Allow to cool and cut into square pieces.


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