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Ajmeri Kalakand

By: Abheesta
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


2 litres Milk
1/2 cup Sugar
3 tsp Lemon juice for making paneer (or Citric acid)
1 tsp sliced almonds or pistachio for garnishing
Silver foil (optional)


Boil half of the milk in heavy bottomed pan over medium heat, stirring occasionally.
When the milk comes to a boil, add the lemon juice gradually and stir the milk gently.
The milk breaks up,then turn off the heat.
Sieve through muslin cloth, and allow to drain. The thick white milk paste is formed,is called PANEER (also known as CHANNA). Keep it aside.
Put the remaining milk in another heavy bottomed pan.
Once the milk starts to boil and lower the heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. This is KHOYA.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan and burn/black.
To the khoya, add the freshly prepared chhana (paneer) and sugar.
On low heat, continue to cook and stirring until it softly thickens into a lump. This process takes about 45 - 60 minutes.
Pour it over greased plate, and apply silver foil.
Let it evenly and allow to cool for about one hour. The mixture thickens and firms up even more on cooling.
Let it cool for about one hour.
Garnish sliced almonds or pistachio.
Cut the kalakand in squares or diamond shape (optional).

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