>> Thursday, October 17, 2013
Milk - 1/2 cup
Sugar - 1/2 cup
Milk powder - 1/2 cup
Paneer, paste - /14 cup
Fresh Cream - 200 gms
Dessicated Coconut / Fresh coconut - 1 & 1/2 cup
Saffron, melted in lit milk - 1/4 tsp
Cardamom powder a pinch
Almonds, pistas for garnish
How to make the coconut kalakand
Pulse the paneer to make a paste, keep it aside.
In a non stick pan or thick bottom pan, take the milk, sugar and heat it till the sugar melts.
The add the milk powder, paneer paste, mix well and cook for couple of mins.
Then add the coconut and mix evenly. Finally add the fresh cream. Cook this for few mins until everything is mixed well. Continue cooking till it leaves the sides.
Add the melted saffron and cardamom powder. Cook for few mins.
Pour this in a greased tray and spread evenly. Finally sprinkle the finely chopped almonds and pistas.
Cut into pieces when cool. Keep in fridge till serving time.
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