Kalakand
Servings: 6 people
Cooking Time: 30 minutes
Ingredient:
1 Liters milk
100 Grams sugar
½ Teaspoon calcium lactate powder
5 Cardamoms (powdered)
1 Pinch saffron strands (melted)
1 Tablespoon chopped almond-pistachios
Method :
- Boil milk in a kadai. after a boil, keep stirring it.
- When the milk is reduced to half, and calcium lactate powder and boil further.
- After about 15 minutes, mix sugar, saffron and cardamom powder. Switch off the gas when the mixture starts thickening.
- Grease a plate and pour prepare mixture in it. Spread evenly.
- The kalakand will set properly on cooling.
- Serve this garnished with almonds and pistachios.
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