Kalakand (Milk Burfi)


2 litres 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.

  • 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.

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