Kalakand

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

1. 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.
2. 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.
3. Add the Sugarfree Natura and mix well. Cook for five to ten minutes or till the mixture thickens again.
4. 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.
5. When completely set, decorate with silver foil and cut into sixteen squares or diamonds and serve.

Nutrition Info