Ingredients
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2 liter buffalo milk (or cow’s milk)
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¼ teaspoon alum, crushed
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50 grams sugar
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½ tablespoon ghee
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20 pistachios, thinly sliced
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1 sheet chandi ka varq (edible silver foil)
Directions
One tip: Kalakand does not have a long shelf life, so it’s best to make only as much as you can consume in a day.
Steps
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1
Done
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Place a deep, heavy-bottomed nonstick saucepan over medium heat, add the milk, and bring to a boil. Boil, stirring continuously, for 8 minutes or until the milk thickens slightly. |
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2
Done
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Add the alum and cook over medium heat, stirring continuously, for 20 minutes or until the milk becomes grainy. |
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3
Done
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Cook for 20 minutes more or until most of the moisture evaporates and a solid mass remains. |
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4
Done
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Add the sugar and stir well. Cook for 5 to 10 minutes or until the mixture thickens again. |
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5
Done
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Grease a 9-by-13-inch (23-by-33-cm) baking pan with the ghee. Pour the milk mixture into the pan and smooth the surface. Sprinkle the pistachios on top. Set aside in a cool, dry place for 1 hour or until firm. |
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6
Done
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When completely set, decorate with the silver foil, cut into squares or diamonds, and serve. |
