Recipe Edible Culture: Kalakand

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Best wishes for Lakshmi Puja
Let's see Kalakand today

Materials:-

1 litre of milk
1/2 tsp citric acid or juice of one lemon
Eat 1 1/2 grams
3/4 cup sugar (about 150 to 175 grams)
1/2 tsp cardamom powder
Thinly sliced pistachios

Action:

1) Milk should be heated in a thick-bottomed pan. When the milk is hot, add a pinch of citric acid to it and stir from the bottom. Strain the paneer on a cotton cloth after the milk has split.
2) While the strained paneer is still in the pan, rinse it with cold water to remove the sour taste and smell of lemon/citric acid. Grate the cheese immediately take it out and keep it in a bowl.
3) Combine khawa and sugar in a non-stick pan and heat on medium heat. As the sugar melts the mixture will become thinner. Stir constantly. After 5 minutes add paneer and cardamom pudding.
4) Keep stirring even after adding paneer. Once the mixture begins to form lumps, immediately spread the mixture thickly but evenly in the tin tray. Add pistachio slices on top. After it cools down, the vadas should be crushed.
If the vadas are left, keep them in the fridge.

Notes:

1) Reduce the amount of khwa or paneer as per your preference.
2) Paneer should be made fresh. Also after straining the milk, squeeze it tightly and use paneer immediately. Do not leave the water hanging for too long to drain.
3) 3/4 cup of sugar makes the beetroot sweet. If you want more sweetness, add 2 to 3 teaspoons of sugar.
4) After patting the mixture into the tray, silver leaf can also be applied on top. This will make the tuber look more attractive.

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