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Kalakand

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

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Kalakand
Main Ingredients Milk, Alum
Cuisine Rajasthani
Course Mithais
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve
Taste Sweet
Level of Cooking Moderate
Others Veg

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

Calories 2362
Carbohydrates 260.6
Protein 66.7
Fat 117.5
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