For making paneer
- Milk – 1 litre + 1/2 litre
- Lemon juice – 3 tsp
- Condensed milk – 1 can
- Saffron – few strands
- Cardamom – a pinch
- Sugar – if necessary
- Pistachios – few crushed
- Almonds – few crushed
- Bring milk to boil and add lemon juice.
- Milk curdles.
- Strain the curdled milk using a muslin cloth or cheese cloth with running water so as to remove the lemon smell and leave it for 1 to 2 hrs.
- Crumble this paneer and keep aside.
- In a heavy bottomed non stick pan, add the 1/2 litre milk and condensed milk and bring to boil.
- When the milk slightly thickens, add the crumbled paneer to it and keep stirring in medium flame, as it may stick to the bottom. (At this stage, if sugar is needed, add sugar)
- When the mixture thickens a bit more, add the cardamom and stir again, till slight golden colour texture forms.
- Now grease a plate and transfer the mixture and flatten it.
- Add the crushed nuts and saffron and press bit.
- Leave it for 20 to 30 minutes and cut into squares and serve.
- Delicious kalakhand is ready.