KALAKAND
Preparation time: 5 -10 minutes Cooking time: 10 minutes

Ingredients :
Condensed milk 1 tin
Paneer(cottage cheese) 112 kg
Elaichi 3-4 powdered
Full cream milk powder 2 heaped tbsp
Silver leaf 1

Method :
Mash paneer coarsely and add milk powder to it. Add
condensed milk and mix.
Heat the mixture in a thick bottomed pan. Cook on medium
heat with constant stirring till the mixture becomes thick. (8 to 10 minutes).
Remove from fire and spread onto a greased plate. Sprinkle
elaichi (cardamom) powder.
Top with silver leaf.
Cool and cut into squares.

2. PISTA BURFEE

(Preparation time: 10 minutes / Cooking time:10 minutes) Quantity :1/2 kg.

Ingredients:
Condensed milk 3/4 tin
Paneer: 150 gm
Khoya: 150 gm
Maida: 50 gm
Pista : 75 gm, finely powdered

Method:
Mash paneer and khoya till smooth. Blend in condensed milk and maida
(this can be done in a mixer). Add powdered pista.
Take a thick bottomed vessel and transfer the above mixture. Cook on
slow fire till mixture thickens and comes off the sides of the pan and forms a ball.
Grease a tray and pour the mixture and spread evenly to about 1/2 inch
thickness. Cool for 4 to 5 hours and cut into either 2 inch squares or
diamond shaped pieces. Serve.

3. KAJU BURFEE

( Preparation Time: 5 mins. Cooking Time: 30 mins.) Makes 1/2 kg.

Ingredients:
Condensed milk: 1/2 tin, Maida:50 gm
Kaju : 150 gm Milk: 1/2 cup
Khoa: 150 gm

Method:
Crush Kaju to a fine powder.
Put all the ingredients together and grind to a smooth paste.
Transfer to a thick bottomed karai and cook on a slow fire till the mixture begins to leave the sides and forms a ball.
Put mixture in a tray and roll out thin (1/8"thick). Cool and cut into diamond shapes. Serve.