INSTANT MILK DESSERT
Boil 6 cups full fat milk.
Add half cup curd.
Boil until it curdles fully. Add 2 cups of cold water. Let it rest for 1 to 2 minutes.
Drain to a clean muslin cloth lined over a colander.
Squeeze off the excess whey as much as possible and hang it for about 10 to 20 mins.
Crumble it and weight it and keep aside.
Pour 1 tin of sweetened condensed milk to a non-stick pan.Stir in crumbled paneer.
The whole mixture will become runny. Pour 1 teaspoon rose water.
The mixture begins to thicken in 3 to 4 mins.
Reduce the flame to low and Stir constantly to prevent burning.
Turn off the stove. Add cardamom powder and mix well. It has to be grainy and moist.
Transfer it to greased tray. Spread it to ½ to ¾ inch thickness. Sprinkle chopped nuts.
Refrigerate it for at least 2 hours and then cut to desired sizes. I sliced mine to 12.
Easy kalakand is ready. Best served chilled.