Kalakand- Indian Sweet

Kalakand

Ingredients to make Paneer:
3 cups full cream milk
6-7 tbsp sour yogurt
Method:
In a saucepan, bring the milk to a boil. Reduce heat to medium. Add 2 tbsp yogurt at a time and keep stirring. Keep adding the yogurt until the milk curdles completely. It may take approx 6-7 tbsp of yougurt.
You can even use lemon juice to curdle the milk. Use whatever you think is suitable for you.
With this recipe I got aprox 3/4 cup tightly packed paneer.
Ingredients for Kalakand:
2 cups full cream milk
Half can of milkmaid
3-4 cardamom pods, powdered
Paneer from the recipe above
Ghee for greasing plate
Pistachios for garnishing
Method:
In a heavy bottom pan, bring the milk to boil.
Cook the milk on medium to low heat for 15 minutes or until it reduces to half. Stir in between.
Add paneer, cardamom powder and milkmaid. Cook again on medium heat with constant stirring until the mixture thickens and starts leaving the sides of the pan.
Remove from flame and transfer the mixture onto a greased plate. Keep about half inch thick.
Top it with pistachios slivers.
Let it cool completely and then cut into squares.
Makes approx 6-8 pieces.
Tips:
You can use milk powder instead of milkmaid. Just mix it in the milk before boiling it.