Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, kalakand / milk burfi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kalakand / Milk burfi is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Kalakand / Milk burfi is something which I’ve loved my whole life. They’re fine and they look fantastic.

Kalakand recipe is one of the most famous indian sweet. To made with milk, sugar &some dry fruits. This will be high nutrition food for childrens.

To begin with this recipe, we must first prepare a few components. You can cook kalakand / milk burfi using 6 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Kalakand / Milk burfi:

1. Make ready 1 litre milk
2. Make ready 2 tsps lime juice
3. Take 1/4 tsp dry fruit powder
4. Get 2 tsps butter clarified
5. Get 1 tbsp almond chopped
6. Get 7 ounces condense milk sweetened

This soft set burfi is widely sold in sweet stalls and is. Gluten free with easy to find pantry ingredients, this dessert is perfect to bring some sweetness in festive season. Kalakand (milk burfi) is an Indian milk fudge also known as Indian milk cakes. This sweet is soft Step by step kalakand with ricotta cheese.

Instructions to make Kalakand / Milk burfi:

1. Use non stick pan and pour milk
2. Boil milk and stir it occasionally
3. Add 1 tsp lemon juice and stir it continuously for 30 seconds,the milk should begin to curdle
4. Add remaining lemon juice and stir continuously, the curds should be completely separated and the liquid should look yellow and watery
5. Set a strainer over a mixing bowl and line it with straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.
6. Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.
7. Paneer is ready, keep it aside for 5-10 minutes and let it cool down
8. Take a non stick pan, add clarified butter and keep it on medium flame
9. Add paneer and mix it, keep mashing big pieces with spatula
10. Cook it for 4 minutes and add condensed milk, dry fruit powder
11. Stir it continuously till kalakand gets thick, approximately you need to cook it for 5  minutes
12. Take it on a plate and give it square shape
13. Garnish it with chopped almonds and press it a bit on the top
14. Let it cool down on room temperature for at least 1 hour
15. Kalakand is ready. You can store it in fridge for 3-4 days in air tight container

Kalakand(milk burfi) is one of the popular Indian Milk sweet, can do this in two ways, one is fresh paneer with powdered sugar n powdered milk r else with sweetened milk.another one is with ricotta. Using a fork, mash cottage cheese to a rough paste, then combine with milk powder. Slowly stir in condensed milk until combined. Heat oil in a saucepan over medium heat, then add cheese mixture. Kalakand (Milk Burfi) Recipe. by Global Cookbook.

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