Kalakhand

A paneer and milk delicacy :)

Cooking time : about 1 hour
Serves : 3

Ingredients: 

For paneer:

Milk : 2 cups (I used 2%milk)

Lemon juice:1 &1/2 tsp( dilute with water) or yogurt(whisked) : 1/4 cup

For the milk mixture:

Milk : 2 &1/4 cups

Sugar: 1/2 cup (adjust according to sweetness required)

Elaichi powder(optional) : 1tsp

For garnishing : 

Pistachios (sliced) :1 tsp

Badam Sliced: 1 tsp

Method:

1. In one vessel boil 2 &1/4 cups of milk. In another vessel boil 2 cups of milk
2. When the first vessel comes to boil, simmer the stove and let the milk quantity reduce to half. Keep stirring in between to avoid milk from getting burnt.
3. When the other vessel comes to boil, keep flame low & add lemon juice(diluted) or yogurt . mix well. When the water separates completely,switch off flame & drain it in a muslin cloth.
4. If lemon juice was used, wash the cloth containing paneer nicely under running water to get rid of sourness of lemon. If using yogurt, this step may be avoided. Squeeze out all the water from paneer and keep it aside.
5. When the first vessel containing milk has reduced to half the quantity, add the paneer(it should not contain any water) and mix well.
6. Add sugar, cardamom powder and keep stirring till it becomes a solid mass and leaves the sides of the pan.
7. Transfer to a serving plate and let it cool.
8. Refrigerate for an hour. serve with badam and pistachios on the top.

Notes:

1. If you want you can cut the kalakhand after refrigerating into any shape desired.
2. Always keep stirring after adding sugar to the milk. this is to avoid burning of milk at the base of vessel