Home Recipes Kalakand (Milk Burfi) Recipe

Kalakand (Milk Burfi) Recipe

Ingredients:

  • 2 litres milk
  • 1/2 to 3/4 cup sugar
    chopped nuts to decorate (pista, almonds)
  • silver foil (optional)
  • 1/2 tsp citric acid dissolved in 1/2 cup water.

Method

  1. Boil half the milk and add the citric solution as it comes to boil
  2. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press
    down.
  3. Do not knead.
  4. Put the remaining milk in a heavy pan and boil to half.
  5. Add the chenna and boil till the mixture thickens, stirring continuously.
  6. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
  7. Set in a tray, apply silver foil and sprinkle the chopped nuts.

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READ  How to make Narial Burfi / Coconut Burfi - Recipe
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