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Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Triple Layer Kalakand


Ingredient

  • Milk - 1 Litre
  • Grated Paneer - 200 Grms
  • Khoya - 200 Grmd
  • Cardamom Powder - 1 Tsp
  • Sugar - 1 Cup
  • Cocoa Powder - 1 Tbsp
  • Milk - 1 Tbsp
  • Hazelnut Spread - 3 Tbsp
  • Chopped Pistachio - 1 Tbsp
  • Ghee For Greasing

Easy Step

  • Boil The Milk In A Pan Till It Thickens
  •  Add The Grated Paneer Nd Khoya
  • Mix Well & Cook Till Mixture Thickens.
  • Add Cardamom Powder & Sugar.
  •  Cook Till Moisture Evaporates.
  • Grease The Mould With Some Ghee.
  • Now Split The Mixture Into Half.
  • Transfer Half Mixture In Mould.
  • Now Mix Cocoa Powder & Milk and Add This To Another Half Mixture.
  • For The 2nd Layer Add Hazelnut Spread.
  • Now Add The Cocoa Mixture Layer And Spread Properly.
  • Garnish with Pistachio.
  • Let It Set For 2 Hours.
  • Then Cut Into Pieces.

     

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