1. Stir the milk continuously so that it doesn't stick the side of the pan.2. Don't allow the kalakand mixture to stick the sides of the pan. Scrap it and combine nicely.
3.
Squeeze the lemon juice into the milk. Let the milk curdle. Stir it slowly.
4.
Take a muslin cloth, line up in a pan and pour the curdled milk on it.
5.
Squeeze it by gathering together the four corners. Wash lightly the curdled paneer along with the muslin cloth so that the sourness of lemon gets removed.
6.
Hang it for 30 minutes so that all the water drains out.
7.
Knead it nicely till the mixture becomes smooth.
8.
Add chopped cranberries and sugar. Stir in medium flame as sugar melts.
9.
Stir continuously until the whole mixture becomes thick and releases sides.
10.
Grease a tray or thali with ghee and spread the kalakand mixture over it.
11.
Spread the cranberry jelly over it. Cut it into squares and enjoy.
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