Friday, 24 July 2015


Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

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