Published: by Absolutely Recipes, in the Indian recipes category.

Gajar Kalakand Recipe.

Ingredients:

1 Tsp ghee
1 condensed milk tin ( milk maid 397 grams)
1/2 kg carrot , gajar
1 tsp rose water / kewra water or 1/8 tsp Cardamom powder
1 liter full fat milk or 3/4 cup completely drained chenna/paneer
lemon juice as needed
pistachio s or cashews chopped as needed for garnish

Recipe Instructions:

To make chenna (skip if you have it ready)
bring milk to a boil, add lemon juice and stir.
When you see the milk curdling.
Switch off.
If it doesn??t get curdled well.
You can add few more drops of lemon juice.
Place a cotton cloth over a colander and drain off the chenna and whey.
Squeeze off excess water and make a knot.
Hang it till needed.
Making gajar kalakand
while the milk boils, wash and peel carrots.
Grate them.
Add ghee to a hot non stick pan, fry carrot till it wilts off.
Pour condensed milk and cook till the mixture thickens.
Add drained chenna to this and stir.
Cook till the mixture thickens.
Add rose water or cardamom powder.
Mix well
grease a aluminum foil or a parchment paper.
Place it in a round/square tray.
Transfer the mixture and level it with a spoon.
garnish with nuts
allow it to set in the refrigerator for about 4 hours.
Cut to 16 squares.
Serve chilled.
To be refrigerated and consumed within three to four days.

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