2 litre Milk or 4 cups Milk
¼ tsp Alum powder (phitkari)/tartaric acid
1 tbsp Rose water - optional
1 pinch Saffron threads
1/2 cup sugar
2 cardamom (elaichis)
1/2 tbsp Ghee/Oil
For Garnishing :
Slices Almonds blanched, skin removed.
Silver Warq- optional
Method for Kalakand (Milk Cake)
In a non stick saucepan at a medium heat add Milk and crushed cardamom, saffron.
Allow to cook in low heat for 35-45 minutes till the milk reduced to three fourth its Volume/ till its thicken.
Then add Alum powder (phitkari) and allow to cook till the milk curdled slightly.
Add sugar till the sugar is dissolve and keep stirring till its moisture evaporate and stir till the the milk mixture becomes granular khoya (Danedar khoya) without actually curdling at a low heat.
Note : make sure the milk does not stick to the base of the pan stir it frequently, Add ghee and mix well then add rose water (optional) till the milks gets thicker and dry crushed lump .
Remove from the heat.
Pour the firm milk mixture into greased tray/plate and garnish with Almonds,Pistachios, saffron and silver warq (optional).
Leave it cool down and cut into square or diamond shape.
Enjoy it !! :)
- To Avoid burning Make sure the milk does not stick to the base of the pan keep stirring frequently.
- To Cut into desired shapes make sure to leave it cool down.
- To avoid sticking kalakand to knife , greased the knife.
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