Kalakand (Milk Burfi) Recipe
Servings: 1
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.
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.
Adding to Planner
Nutrition Facts
| 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% |
