मुझे लगा 2 घंटे लगेंगे, इसे बनाने मे लेकिन ये तो 😄😄

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A quick, two-ingredient recipe for making a homemade, soft, melt-in-the-mouth Kesar Kalakand.

• saucepan
• paneer maker or cheesecloth
• nonstick pan
• spatula
• mortar and pestle
• baking tin or tray

1. 1
   Boil milk and curdle with a mixture of water and vinegar. 0:17
2. 2
   Drain the whey using a paneer maker or cheesecloth, and let the paneer rest for 2 minutes. 1:55
3. 3
   Crumble the warm paneer into a nonstick pan and cook for 2-3 minutes to remove moisture. 2:34
4. 4
   Add condensed milk and cook, stirring constantly. 4:10
5. 5
   Incorporate crushed green cardamom. 5:30
6. 6
   Divide the mixture; leave one half plain and mix the other half with saffron-infused milk. 6:38
7. 7
   Spread the plain layer into a greased tray, then top with the saffron layer. 6:44
8. 8
   Cool, garnish, and cut into squares. 5:35

• garnish with silver leaf
• sprinkle with chopped dried rose petals

• Do not overcook the paneer as it will become chewy.
• Condensed milk makes the sweet creamier than using plain sugar.
• Do not refrigerate while setting to maintain the proper texture.

• 0:17 Curdle full-fat milk with diluted vinegar to create fresh paneer.
• 2:34 Crumble the paneer into a pan, then cook until the moisture reduces.
• 4:10 Add condensed milk and cook until the mixture is thick and creamy.
• 5:35 Set the layers, garnish with silver leaf, and slice into squares after cooling.
• 6:38 Divide the mixture into two parts, flavoring one with saffron milk for a dual-layered effect.