Grated paneer 1 cup Milk powder 1 cup Carrot grated 1/2 cup Condensed milk 1 cup Cardamom powder a pinch (optional) Ghee 2 tsp Pistachio few Method:
In a pan add 1 tsp of ghee and add the grated carrots. Saute for 2 minutes and add the grated paneer, milk powder and condensed milk. Mix this well and stir this continuously. If adding cardamom powder add it now and mix well. Once it comes to a whole mass and leaves on the sides of the pan, add 1 tsp of ghee. The mixture will become thick. The entire process took 10-12 minutes in medium low flame. Always stir continuously. Grease a pan with few drops of ghee. Transfer the mixture to the plate. Sprinkle the chopped pistachios. Allow this to cool completely and leave it for 2 hours. Cut this into squares with a sharp knife. Gajar kalakand is ready. This will stay good for 2 days, if refrigerated properly.
Method with step wise instructions:
In a pan add 1 tsp of ghee and add the grated carrots.
Saute for 2 minutes and add the grated paneer, milk powder and condensed milk. Mix this well and stir this continuously.
If adding cardamom powder add it now and mix well. Once it comes to a whole mass and leaves on the sides of the pan, add 1 tsp of ghee. The mixture will become thick. The entire process took 10-12 minutes in medium low flame. Always stir continuously.
Grease a pan with few drops of ghee. Transfer the mixture to the plate. Sprinkle the chopped pistachios.
Allow this to cool completely and leave it for 2 hours. Cut this into squares with a sharp knife. Gajar kalakand is ready.
This will stay good for 2 days, if refrigerated properly.
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