Kalakand

Posted by My Dine Table on

2 flavours!!

INGREDIENTS:

  • 2 lts. milk
  • 1/4 tsp. alum (fitkari/ fatakdi)
  • 1/2 cup white sugar
  • 2 tsp. Cardamom (Elaichi) powder (optional)
  • 1 tbsp. saffron (kesar) milk (optional)

METHOD:

  1. In a big thick bottom vessel, put milk for boiling. Stirring occasionally. Note : – please do not make in Non- stick pan
  2. On the 1st boil add alum and then let it boil for about 20 – 25 minutes. Keep stirring through out.
  3. When the milk reduces it looks rabdi like consistency. Now add sugar.
  4. Stir continuously till sugar dissolves.
  5. You can add cardamom/ elaichi powder.
  6. Stir for another 2-3 minutes till it thickens like burfi.
  7. Now remove in a tray and garnish with pista slices. Let it cool and then keep in fridge for few hours.
  8. You can also make kesar kalakand by adding kesar (soaked in milk). Garnish with almond slices.

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