Slice pistachios thinly for garnish.
Boil milk till it thaickens a little. Crush alum and add to thickens a little. Crush alum and add to thickened milk. Keep stirring till milk becomes granular. Keep on cooking till most of the moisture evaporates and it remains a solid mass.
Add sugar and mix well. Cook further for five to ten minutes till it thickens again. Take an aluminum try and grease it with a little ghee. Pour milk mixture into the tray and level. Garnish with pistachios. Allow it to set for a few hours in a cool and dry place.
When properly set, decorate with silver varq and cut into squares or diamond shaped pieces and serve.

Note: Kalakand does not keep for long so it should be used up immediately.

Easy Kalakand Recipe

This recipe is submitted by chef

A 4 Star Recipe

The Kalakand Recipe is also classified in the following Categories.

Vegetarian Recipes

NutriDiets.com disclaims any liability with regard to the content and communication services offered through our website.
The weight loss or fitness resources listed above are provided for your convenience and ordinary information only. The above information may not be accurate of complete. The links are not under our control, and we are not liable for the content of any linked site. We reserve the right to terminate any weight loss or fitness link, should the site content be deemed offensive. We do not endorse companies or products which are linked. The above information is only for general discussion and had no legal or medical implications. This is provided for information or entertainment purpose only. No liabilities are taken by the site, the owners or the authors of the above article(s).
All Rights Reserved with NutriDiets.com

Concept, Design & Development by AceGenesis Technologies