Kalakand/Milk Powder Chhena Burfi.
You can have Kalakand/Milk Powder Chhena Burfi using 9 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Kalakand/Milk Powder Chhena Burfi
- Prepare 1.5 liter of Milk.
- It's 2 of table spoon lime juice or white vinegar.
- It's 1 cup of sugar.
- Prepare 1/2 cup of milk powder.
- You need 4 of green cardamom (crushed).
- You need 3 of table spoon clarified butter (ghee).
- You need 1 of table spoon pistachios (chopped).
- Prepare 1/8 of teaspoon saffron (optional).
- You need 1-2 drops of yellow food color (optional).
Kalakand/Milk Powder Chhena Burfi instructions
- For better results i am also sharing home made paneer recipe here. To prepare home made chhena/paneer first boil the milk on high heat in a thick bottomed pan..
- As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon..
- In about 2-3 minutes complete whey will be seprated from chhena, pour the curdled milk into pan or bowl lined with a thin cotton napkin..
- Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it..
- Rinse the collected bundle of chenna in water, by this you will get rid of the after taste and smell of both lime juice or vinegar,keep a weight on the chenna bundle for 6 to 7 minutes..
- Chenna/Paneer is ready now.
- Now mash the chhena coarsely and add sugar,cardamom powder and ghee. Mix well.
- Now heat the mixture in a thick bottom pan.
- When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan..
- Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron..
- Cool and cut into squares or your desire shapes. And decorate with food color as shown in pictures. Now your delicious Milk powder chhena burfi is ready to serve..
