Editor-in-Chief & Publisher: MIR JAVED RAHMAN


SWEET CRAVINGS


Issue Date 26 Aug - 01 Sept, 2017 at 2:00 PM

Kalakand

Kalakand
Ingredients

· 14oz. condensed sweetened milk
· 1½ cup paneer
· 3 cardamoms
· 4gm raw pistachio nuts

Method
Crumble or grate paneer finely without chunks. Grease a wide plate with ghee and keep it ready. Crush pistachios roughly and keep aside until needed. In a pan, add condensed milk and crumbled paneer, and mix well. Turn on the stove and cook it on low heat until it becomes thick and begins to leave sides of the pan. Turn off the heat and add crushed cardamoms (you can also add cardamom powder), mixing well. Transfer to a greased plate or parchment paper. Shape into a thick square using a spoon or spatula. Sprinkle crushed pistachios on top and press gently. Refrigerate for 30 minutes or more then cut into small square shapes using a knife and serve.

 

 

 





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