KALAKAND MILK BURFI
Ingredients:
- Milk - 1 litre
- Sugar - 50 gms
- Milk Powder - 100 gms
- Cardamom - 5 to 6 pieces
- Curd 3 tbsp and Lime juice 2 tsp
- Chopped pista and silver foil for garnishing
Method :
Take 1/2 litre of milk in a heavy bottom sauce pan, allow the milk to boil. Add 3 tbsp of curd or 2 tsp of lime juice to curdle the milk. Leave it aside for 8 to 10 minutes.
Switch off the gas and let the chenna settle down. Now take the muslin cloth and place it on a vessel. Pour the chenna mixture over the cloth, sieve through the cloth and remove the excess the water.
You can keep a heavy bottom object on chenna for about 10 minutes. Your chenna (cottage cheese) is ready.
Mash the chenna properly into tiny crumbs and keep it aside.
In a kadhai, take 1/2 litre of milk and boil it on a low flame till it reduces to half of the quantity.
Mix 1 tbsp of milk with milk powder and make a thick paste. Add this thick paste into boiling milk, stir continuously to break the lumps.
Once the milk starts to thicken, add mashed chenna, stir continuously, add sugar, cardamom powder and cook for a while till the mixture starts leaving the sides of the kadhai.
Grease a plate or a tray, empty the content and make about 3/4th inch thick layer.
Once it comes to normal temperature, garnish it with some chopped pista and silver foil, cut it into square pieces.
Your kalakand milk burfi is ready.
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