Kalakand (Milk Burfi)

Ø INGREDIENTS:

·        2 liters milk

·        1/2 to 3/4 cup sugar

·        Chopped nuts to decorate (pista, almonds)

·        Silver foil (optional)

·        1/2 tsp citric acid dissolved in 1/2 cup water.

Ø METHOD:                                                

·        Boil half the milk and add the citric solution as it comes to boil

·        Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.

·        Do not knead.

·        Put the remaining milk in a heavy pan and boil to half.

·        Add the chenna and boil till the mixture thickens, stirring continuously.

·        Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.

·        Set in a tray, apply silver foil and sprinkle the chopped nuts. 

Posted in: Sweets