Kalakand (Milk Burfi)
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Posted by:irt
This recipe calls for preparing chenna, made from heating milk with a small amount of citric acid as a preservative. You can buy citric acid in powder form. Alternately, use the juice of half a lime.
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Ingredients
1/2 gallon milk
1/2 tsp citric acid powder
1/2 cup water
3/4 cup sugar
1/2 cup of chopped pistachios
Directions
- Dissolve the citric acid in 1/2 cup of water
- Boil half the milk and add the citric solution as it comes to boil to make chenna. After about five minutes the milk will begin to solidify. If it does not, add more citric acid. Remove from heat and allow to cool slightly.
- Pour into a muslin cloth or cheesecloth set over a colander and press to remove excess liquid.
- In a heavy skillet or wide pot add the remaining milk and bring to a boil. Reduce the heat to simmer and allow milk to thicken (about 30 minutes), stirring constantly to avoid burning the milk. Add the chenna and sugar and continue cooking until the mixture thickens, about 45 minutes.
- Transfer to a plate and spread evenly. Allow to cool.
- Decorate with pistachios and cut into squares. It is customary to also decorate with edible gold r silver foil.
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