Craving to eat something sweet??
Give a try to this delicious Kalakand Burfi recipe. Sweets are the most essential food item when it comes to celebrating any occasion or festival. I’ve made this yummy Kalakand Burfi and it’s a perfect recipe to bring some sweetness on any occasion.
What is Kalakand Burfi?
Servings: 16 pieces
- Milk: 2 liters
- Sugar: 3/4 cup
- Cardamom powder: 1/2 tsp
- Lemon juice: 3 tbsp
- Ghee: 1 tsp
- Boil 1 litre of milk in a wide pan.
- Once the milk is boiled properly remove it from the stove and add some lemon juice till the milk gets thicken.
- The thick part in the milk is called paneer. Drain the milk using a strainer and keep the liquid and paneer separately.
- Boil the remaining 1 litre of milk in a wide pan.
- Continue to boil the milk till it gets thicken and keep on stirring the milk in order to prevent the milk from getting stuck at the bottom.
- 20 minutes later add the paneer to the milk and stir the mixture continuously at the medium-low flame.
Cook the mixture for about 10 minutes or so and add the cardamom powder.
- Crush the sugar in the mixer in order to get it in powdered form.
Now add the crushed sugar, and butter (you can also use ghee) to the mixture and mix everything well. Cook the mixture for some time till it becomes thick again.
Take a flat plate, grease it with butter (you can also use ghee), and pour the mixture on it. Press and set the mixture properly using your hands.
Hurray! You made it… The Kalakand Barfi is ready to serve. You can also garnish the yummy sweet with your favorite dry fruits to make it tastier.
- You can wash the paneer after draining it in order to get rid of the lemon taste.
- Always cook the kalakand on medium flame in order to avoid the milk getting burnt from the bottom.
- Try finishing the kalakand barfi in a day or 2 since it may lose its moisture if you store it in the refrigerator.
You can also try: Khaman Dhokla recipe