Indian milk sweet (Kalakand burfi)Indian milk sweet (Kalakand burfi)

Chilling time 3 hours

Using a fork, mash cottage cheese to a rough paste, then combine with milk powder. Slowly stir in condensed milk until combined.

Heat oil in a saucepan over medium heat, then add cheese mixture and cardamom. Cook, stirring, for 20 minutes or until mixture comes away from the side of the pan.
 
Pour into a 17.5 cm x 27.5 cm slice pan. Top with pistachios, then refrigerate for 3 hours. Cut into 24 squares. Store for up to 1 week.

As seen in Feast Magazine, Issue 17, pg58.

Photography by Dieu Tan.