Kalakand

Ingredients list for Kalakand

• 2 litres Full fat milk
• 1/4 teaspoon Alum (phitkari) crushed
• 4 tablespoons Castor sugar
• 1/2 tablespoon Ghee
• to sprinkle Pistachios chopped
• to garnish Silver varq

Method

1. Boil milk in a deep, thick-bottomed pan, on medium heat, till it thickens slightly. Add alum (phitkari), stir continuously and cook till the milk becomes grainy and most of the moisture evaporates.
2. Add castor sugar, mix well and cook for 5-10 minutes or till the mixture thickens again.
3. Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle pistachios, decorate with silver varq and keep the tray in the refrigerator till set.
4. When completely set take the tray out of the refrigerator and cut into squares. Arrange them on a serving platter and serve.