Name: Double decker kalakand recipe by Papiya Nandi at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Ingredients: 1 liter milk; 200 grams grated paneer; 200 grams grated khoa; 1/2 cup sugar or as per taste; 1 teaspoon cardemom powder; 1/4 cup chopped pista; 1 teaspoon warm milk; 1 teaspoon ghee or butter for brushing; 1 tablespoon cocoa powder

Ingredients Serving: 8

1 liter milk
200 grams grated paneer
200 grams grated khoa
1/2 cup sugar or as per taste
1 teaspoon cardemom powder
1/4 cup chopped pista
1 teaspoon warm milk
1 teaspoon ghee or butter for brushing
1 tablespoon cocoa powder

Instructions

In a deep pan add milk and let it to boil
When milk become half add panter & khoya and mix well
Make sure the flame is low to medium
Milk becomes dry add sugar & cardemom powder
When all moister absorbed switch off the flame
Take a cake mould or trey, brush little ghee or butter
In the pan, devide the kalakand mix into 2 parts
Take one portion in cake mould and spread all over
In a small bowl take 1 teaspoon warm water and 1 tablespoon cocoa powder, mix well
Add cocoa mixture into half portion of kalakand in the pan
Mix both properly
Now chocolate kalakand place in the cake mould top on the white kalakand and spread all over
Sprinkle chopped pista and light press with spoon
Keep it in the refrigerator for 1 hour
After a hour take out from freeze
Cut into peaces and serve in a plate

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