⅔cupPaneerCrumbled and tightly packed (if you want to make fresh paneer, see the notes)
⅛teaspoonGreen cardamom seeds powder
2tablespoonsPistachios chopped for garnishing
Take milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. Do stir to make sure that it is not sticking to the pan.
Side-by-side also crumble the paneer and keep it ready.
Now add sugar, mix and simmer for another 2-3 minutes.
Now add crumbled paneer and mix. Cook with stirring constantly till all the moisture is evaporated and no more bubbly.
How do you know it is ready? you will notice the mixture is thick but bubbles are forming around the edges. Meaning it is not yet ready, continue cooking till no more bubbles are forming.
Turn off the stove, add cardamom powder and mix.
Grease the plate or container with ghee. In that pour the mixture and spread out evenly. Sprinkle the chopped pistachios on top. Using hands, lightly press it so pistachios will stick to the kalakand.
Let it cool down completely and let it set. Then using a sharp knife make square pieces. Remove the pieces gently and serve.
Make fresh paneer: You’ll need 3 cups of full-fat milk and 2-3 teaspoons of fresh lemon juice.How to:
Prepare a sieve for straining by lining a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.
Take milk in a heavy bottom pan and bring it to a boil.
Turn off the heat and start adding lemon juice and keep stirring. As you stir, it starts to curdle. If it does not curdle completely then add little more lemon juice and stir. Now the milk solids and greenish whey are separated.
Strain the mixture using a prepared strainer. Immediately wash the chenna under running cold water to stop the further cooking process, plus remove the citrus taste from it.
Gather the cloth edges and light squeeze it till it is no more dripping. No need to hang or put the weight on it. Just squeezing will do the job.