Kalakand

Ingredients list for Kalakand

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

Method

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.
2. Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.
3. Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.
4. Cut into squares and serve.

Nutrition Info