Kalakand (Milk Burfi) Recipe

Name: Kalakand (Milk Burfi)
Ingredients: 2 lt Lowfat milk; 1/2 c. Sugar, up to 3/4 Minced nuts to decorate, (pista, almonds) Silver foil, (optional); 1/2 tsp Citric acid dissolved in 1/2 c. water.

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $2.43 view details

2 lt Lowfat milk
1/2 c. Sugar, up to 3/4 Minced nuts to decorate, (pista, almonds) Silver foil, (optional)
1/2 tsp Citric acid dissolved in 1/2 c. water.

Directions

Boil half the lowfat milk and add in 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.
Don't knead.
Put the remaining lowfat milk in a heavy pan and boil to half.
Add in the chenna and boil until the mix thickens, stirring continuously.
Add in the sugar and continue to cook, stirring all the while until softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the minced nuts.

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Amount Per Recipe	%DV
Recipe Size 2162g
Calories 1253
Calories from Fat 176	14%
Total Fat 20.01g	25%
Saturated Fat 13.0g	52%
Trans Fat 0.0g
Cholesterol 103mg	34%
Sodium 908mg	38%
Potassium 3096mg	88%
Total Carbs 202.91g	54%
Dietary Fiber 0.0g	0%
Sugars 207.17g	138%
Protein 69.51g	111%

Kalakand (Milk Burfi) Recipe

Ingredients