January 01, 2013

Cheese Kalakkand


Paneer / Cottage Cheese - 200 gms crumbled
Unsweetened Khoya - 1/2 cup
Milk - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder / Yelakai - 1/2 tsp
Saffron - a pinch
Nuts - 1/4 cup ( I used Almonds & Cashews )


Now lets make the kalakand. Take a non stick pan. Add in paneer, khoya and milk. Mix well and bring this to a boil.

It will get thick and creamy. Now add in sugar and mix well.

Boil this for 10-12 mins. Keep stiring often. Now they will get thick and leave the sides of the pan.

Now add in cardamom powder, saffron and mix well.

Grease a pan with some ghee. Transfer this mixture in that. Sprinkle some nuts on top and press them.

Leave it set for 2 hours. I left them in the fridge.

Now cut them into bars and serve.

No comments:

Post a Comment