Cooking Method :
Lets start by heating a heavy bottom pan under medium heat, pour in half liter milk and let it boil. Now squeeze a lime into the milk and continue to stir using a fork until the milk separates, you can see the solid curd apart from the green and watery whey. Using a sieve collect the paneer and drain away the water.
Take another pan and add 1-2 tbsp of ghee along with the formerly collected paneer. Sauté well and pour a cup of milkmaid into the pan. Let the milk thicken, add in cardamom powder and cashew nut pieces for flavor and sauté well. Your Kalakand Mithai is ready to serve. |
