Soft mouth melting milk cakes, Here you get a simple and easy Kalakand recipe.
||40 - 50 minutes
||10 - 15 minutes
|ANANDA FULL CREAM MILK
|Pistachios, thinly sliced
||15 - 20
- Boil the milk in a large, thick-bottomed kadai till it thickens slightly.
- Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.
- Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well.
- Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium 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 few hours in a cool, dry place.
- When completely set, decorate with silver varq and cut into squares or diamonds.
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