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Top 10 Recipes

KALAKAND Ingredients Milk 10 cups Alum (phitkari), crushed ¼ teaspoon Sugar ¾ cup Ghee 1 tablespoon For garnish Pistachios, thinly sliced 15-20 Chandi ka varq as required METHOD 1. Boil milk till it thickens a little. Add alum (phitkari) to the thickened milk. Keep stirring till the milk becomes granular. Keep on cooking till it most of the moisture evaporates and it remains a solid mass. 2. Add sugar and mix well. Cook further for five to ten minutes till it thickens again. 3. Take an aluminium tray and grease it with a little ghee. Pour the milk mixture onto the tray and level. Garnish with sliced pistachio. Allow it to set for few hours in a cool and dry place. 4. When properly set, decorate with chandi ka varq and cut into squares or diamond shaped pieces and serve. 5. Kalakand does not keep for long so it should be used up immediately.