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Kalakand

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Who can resist rich milky granules compacted into squares of sweet satisfaction.

This recipe is from the book Mithai.

Preparation Time :11-15 minutes

Cooking time : 26-30 minutes

Servings :

Kalakand

Main Ingredients

Milk, Alum

Cuisine

Uttar Pradesh

Course

Mithais

Level Of Cooking

Medium

Ingredients

  • Milk
    2 litres
  • Alum
    1/8 teaspoon
  • Sugar
    150 grams
  • Ghee
    2 tablespoons
  • Liquid glucose
    2 tablespoons
  • Pistachios finely chopped
    20

Method

Step 1


Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.

Step 2


Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.

Step 3


Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.

Step 4


Cut into squares and serve.

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