Kalakand Barfi Recipe

step 1

• STEP 1.For rabdi . Take a pan and grease it with some clarified butter.

step 2

• STEP 1.Pour some whole cream milk in the pan and turn the stove to high flame. Keep in stirring the milk until it gets boiled.

step 3

• STEP 1.Switch the stove to medium flame for 15 more minutes until it gets condensed. Keep on stirring the milk to avoid it from sticking to the base of pan.

step 4

• STEP 1.Take the pan off the stove and keep it aside.

step 5

• STEP 1.For cottage cheese Take another pan and pour 1 litre of low to medium fat milk in it. Keep on stirring the milk until it boils.

step 6

• STEP 1.Once the milk gets boiled switch off the stove and let the steam out.

step 7

• STEP 1.One the steam is released from the milk pour 2 tsp of lemon juice into it and stir the milk continuoesly for 1-2 minutes until the milk curdles complete.

step 8

• STEP 1.Stain the curdeled milk using a strainer and a muslin cloth. Wash off the prepared cottage cheese with clean water and make sure that it does'nt

step 9

• STEP 1.T has any extra moisture in it.

step 10

• STEP 1.For kalakand Take your rabdi and keep it on the stove and add the prepared cottage cheese to it.

step 11

• STEP 1.Keep on stirring this so that it doesnt . T stick to the base of the pan.

step 12

• STEP 1.As the mixture starts binding and the starts seperating add sugar to it.

step 13

• STEP 1.Cook well and as the sugar melts and gets mixed properly add cardamon powder and chopped almonds and mix it well.

step 14

• STEP 1.Turn off the flame and let the mixture cool for a while. Take a glass container and grease it with clarified butter.

step 15

• STEP 1.Take the kalakand mixture and pour it into the greased container. Spread it evenly and cover it with a lid. Keep it inside the refrigerator for at least 30 minutes so that it gets set.

step 16

• STEP 1.Take out the kalakand barfi from the refrigerator and cut it into small pieces. Your kalakand barfi is ready to serve.