Soya Kalakhand

• 1 cup soya granulates
• 2 cups warm water
• 1 Tbsp Milk (mix the water and milk together)
• 1/4 cup Ghee
• 1 cup fresh paneer, grated
• 1 cup milk
• 1 cup sweetened condensed milk
• 2 pinches saffron (soaked in a little milk)
• 1/2 tsp cardamom powder

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

soya granulates, water, milk, ghee, fresh paneer, milk, condensed milk, saffron, cardamom powder

Taken from cookpad.com/us/recipes/312177-soya-kalakhand (may not work)