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1
Pulse soya granules in a hand blender for couple of times ,to get rid off any bigger granules.
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2
Soak the granules in warm water and milk mixture for 30 minutes.
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3
After 30 min squeeze all extra liquid and keep it aside.
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4
In a thick bottomed pan heat ghee.
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5
Once ghee is hot add soaked soya granules and fry in medium flame until the raw smell goes off, approximately 7-8 minutes.
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6
Stir continuously to prevent sticking at the bottom.
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7
Add grated paneer, milk, condensed milk and the saffron to the pan and mix well.
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8
Cook it over low heat, stirring frequently, until it becomes thick and starts leaving the sides of the pan.
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9
It will take about 8-10 minutes.
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10
The finished consistency should be dry, not liquid anymore, but moist).
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11
Add powdered cardamom mix well.
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12
Take the mixture off the heat and transfer it to a greased 8 tray.
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13
Sprinkle the chopped pistachios evenly on top and lightly press them in.
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14
Once the Kalakhand has cooled and set (about 4 to 5 hours) cut it into squares.
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15
Quick Tip : To powder cardamom in small quantity take the pods from 3-4 cardamom add a big pinch of sugar and powder using a mortar and pestle.
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16
Addition of sugar makes it easier to powder and more aromatic.
