Name: Nutty Kalakand recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 litres full cream milk; 2 tablespoons almonds powdered; 2 teaspoon lemon juice; 1/2 cup milkmaid sweetened condensed milk; 1/2 cup powdered sugar; 1 teaspoon cardamom powder; 1 tablespoon chopped pistachios.; 1 tablespoon chopped almonds

Ingredients Serving: 4

1 1/2 litres full cream milk
2 tablespoons almonds powdered
2 teaspoon lemon juice
1/2 cup milkmaid sweetened condensed milk
1/2 cup powdered sugar
1 teaspoon cardamom powder
1 tablespoon chopped pistachios.
1 tablespoon chopped almonds

Instructions

Boil 1 litre milk in a deep pan and make paneer by adding lemon juice.
When the milk curdles, strain it and wash the paneer well under a tap in a strainer to remove the sour taste of lemon juice.
Squeeze it, crumble it and keep aside.
For the rest of 1/2 litre milk- make rabdi.
Boil the milk till it is reduced to half.
Add milkmaid, crumbled paneer, sugar, and cardamom powder.
Keep on stirring till it becomes lumpy and should be like khowa.
Add almonds powder and mix well.
Spread on a greased plate and pat lightly to get a 1-2 inch height of barfi.
After half an hour, cut into desired shaped pieces, garnish with nuts and serve.
It can be made in advance and it stays well for 2 days when refrigerated.

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