Name: Ajmeri Kalakand recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 5
Ingredients: Milk about 2 litre; Paneer made from half of it; The rest half is left to simmer on low flame until reduced to 1/4th; Sugar about 1 1/2 cups heaped; Condensed milk about 4 to 5 tbsp or as desired according to your sweet tooth; Pistachios and almonds for the garnishing.

ABOUT Ajmeri Kalakand RECIPE

The ever famous delicious sweet of India. Also made in Pakistan. Granular and slightly brownish in colour which it gets from the thickening of milk and the caramelization of the sugar added due to prolong cooking.

Ingredients Serving: 5

Milk about 2 litre
Paneer made from half of it
The rest half is left to simmer on low flame until reduced to 1/4th
Sugar about 1 1/2 cups heaped
Condensed milk about 4 to 5 tbsp or as desired according to your sweet tooth
Pistachios and almonds for the garnishing.

Instructions

Boil one half of the milk. Add the lemon juice of one small lemon or a tbsp of vinegar and stir it.
Drain it using a muslin cloth and keep it aside for about 30 mins.
Boil the other half of the milk and reduce it to 1/4 th by simmering it on low flame and keep stirring it occasionally in order to prevent it from burning.
After done, add the paneer to this and even the sugar.
Mix it well and add the condensed milk.
Let it simmer on medium flame.
Keep stirring it until it thickens.
It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled.
Grease a dish and remove the kalakand on to it.
Let it cool in the fridge.
Cut into desired shapes and serve garnished with sliced almonds and pistachios.

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