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GULSHAN LAMBHAS
SILVER COIN
RAJENDRA NAGAR, KANPUR, UP

SANDEEP GARG
SILVER COIN
JHILMIL COLONY, NEW DELHI, DELHI

VINOD PARIHAR
SILVER COIN
NAIKANA, BAGESWAR, UK

SANJEEV JOSHI
SILVER COIN
HALDWANI, NAINITAL, UK

SARITA NEGI
SILVER COIN
RANIKHET, ALMORA, UK

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Home  >  Recipes

Kalakand

Soft mouth melting milk cakes, Here you get a simple and easy Kalakand recipe. 
 
Cooking Time : 40 - 50 minutes
Preparation 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  
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 Information
Calories 226
Total Fat 13.3 g
Cholesterol 41 mg
Sodium 95 mg
Total Carbohydrate 19.7 g
Protein 7.8 g

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