Indian Food and Meal Ideas
Kalakand (Milk Burfi)
This summer treat everybody at home with an exotic recipe. A feast for the one with a major sweet tooth.
For US to UK equivalents see this rough guide
Recipe Ingredients:
- 2 litres milk
- 1/2 to 3/4 cup sugar
- chopped nuts to decorate (pista, almonds)
- silver foil (optional)
- 1/2 tsp citric acid dissolved in 1/2 cup water.
Method:
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press
down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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