New Update
/sanjeev-kapoor/media/post_banners/72fd18961094f0af09119d254bfcf7cc2511c7b6955442d2061232c5f8843c3c.jpg)
Main Ingredients | Buffalo milk, Crushed alum (phitkari) |
Cuisine | Uttar Pradesh |
Course | Mithais |
Prep Time | 11-15 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Select Taste |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Kalakand
- 10 cups 2 (litres) Buffalo milk
- 1/4 teaspoon Crushed alum (phitkari)
- 1 1/3 tablespoons Sugarfree Natura
- 1/2 tablespoon Pure ghee
- For Decoration
- 20 Pistachios thinly sliced
- as required Edible silver foil (chandi varq)
Method
- Boil the milk in a deep non-stick thick-bottomed deep pan on medium heat, stirring continuously, for eight minutes or till it thickens slightly.
- Add the alum and stir continuously till the milk becomes grainy. Cook for twenty two minutes or till most of the moisture evaporates and a solid mass remains.
- Add the Sugarfree Natura and mix well. Cook for five to ten minutes or till the mixture thickens again.
- Grease an aluminum tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a one hour in a cool, dry place.
- When completely set, decorate with silver foil and cut into sixteen squares or diamonds and serve.
Nutrition Info
Calories | 2474 |
Carbohydrates | 101.6 |
Protein | 87.8 |
Fat | 143.3 |
Other Fiber | Calcium- 4214mg |
Advertisment