Kalakand

Holi is round the corner so here is a very traditional and delicious dessert, made with whole milk, variation of a burfee, soft and grainy in texture.

Ingredients (makes 12 to 15 pieces)
4 + 4 cups milk
1/2 cup sugar
1/2 tsp elaichi powder
Few saffron strands in 1 tsp of milk
1/2 cup curds (for making paneer)
1 tbsp sliced almonds or pistachio for garnishing

Method
For Paneer
Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
As the milk comes to a boil, add the curds gradually and stir the milk gently.
The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.
Wrap the curds in a muslin cloth and squeeze well.
To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Kalakand
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Add the sugar, ealichi powder & saffron and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Pour it over greased plate keeping about half inch thick.
Sprinkle almonds.
Let it cool for about one hour. Cut the kalakand in squares.

Tips
*Putting few spoons of water in pot before putting milk reduces burning the milk at the bottom of the pan.
*You can make paneer with lemon juice or citric acid instead of curds, but then you have to wash the paneer in running water to remove the sourness. Personally I would suggest curds only as it makes soft paneer always.
*Make sure kalakand don’t become too dry.