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Kalakand

Kalakand

Soft mouth melting milk cakes, Here you get a simple and easy Kalakand recipe.

 
 
Preparation Time 40 - 50 minutes
Cooking Time 10 - 15 minutes
Servings 4

 

Ingredients
ANANDA FULL CREAM MILK 2 litres
Alum,crushed 1/4 teaspoon
Sugar 4 tablespoons
ANANDA GHEE 1/2 tablespoon
FOR DECORATION
Pistachios, thinly sliced 15 - 20
Silver warq 2 tbsp

 

Method

  • 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.

 

Nutritional Facts
Calories 226
Total Fat 13.3 g
Cholesterol 41 mg
Sodium 95 mg
Total Carbohydrate 19.7 g
Protein 7.8g

 

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