Kalakand

Ingredients

3 ltr full cream milk (1 cup is 255 ml)

1 cup sugar

2 tblsp water

2 tsp lemon juice

1/4 tsp cardamom powder

2 tsp chopped pistachios

Procedure

• Heat milk in a large thick bottomed pan, heat on a medium flame and keep stirring continuously

• Boil the milk and reduce it to half, also keep stirring in between till the milk reduces and thickens completely

• Now in a cup take 2 tblsp water and 2 tsp of lemon juice, mix well

• Pour the diluted lemon water onto the milk keeping on low flame

• Furthermore, simmer for 2 mins without stirring

• Allow the milk to curdle, add sugar, stir continuously and dissolve the sugar well

• Keeping the flame on low as the milk splutters

• Milk thickens and turns slightly golden brown and the milk mixture starts to separate the pan

• Now add the cardamom pdr and mix well

• Transfer the milk mixture to the greased steel vessel

• Allow to cool in 12 hrs or till they cool completely

• Once it is cooled completely cut into pieces and garnish with pistachios.