Name: KESAR ELAICHI KALAKAND recipe by Archana Bhargava at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 litre full fat milk; 1 teaspoon vinegar; 3 - 4 tablespoon sugar; few strands of saffron; 3 tablespoon grated mawa; 1 tablespoon finely chopped pistachios; some ghee for greasing the plate

Ingredients Serving: 6

1 litre full fat milk
1 teaspoon vinegar
3 - 4 tablespoon sugar
few strands of saffron
3 tablespoon grated mawa
1 tablespoon finely chopped pistachios
some ghee for greasing the plate

Instructions

In a wok put milk and boil it.
Then switch off the gas.
Add vinegar and mix well, the milk will curdle on its own.
Then strain it in a muslin cloth, by placing it in a big strainer.
Hang the chenna for an hour , by making like a potli and placing a heavy thing on it , in this way all the extra water will come out
Now put this chenna in a kadai and cook for 2 - 3 minutes on low heat
Then add sugar and saffron strands and mix well
Cook until the sugar dissolves completely , then add mawa and cook further , until the mixture becomes thick
Take out in a greased plate and spread nicely and evenly , sprinkle some chopped pistachios
When becomes completely cool then keep it in the refrigerator for 2 - 3 hours to set properly
When desired cut in pieces and serve
It can stay good in the refrigerator for 3 - 4 days

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