Kalakand

Prep 0 h : 5 m
Cook 0 h : 30 m
Serves
4-6

Ingredients

  • 2 litres full-fat milk

    2g crushed alum (available in stores selling Indian ingredients)

    50g sugar

    2 tsp ghee (clarified butter), for greasing

    Pistachio slivers, to garnish


Method

  • Bring milk to a boil in a large heavy-bottomed pan. Lower heat and simmer, stirring occasionally, until it thickens and begins to coat back of a spoon.

    Add alum and stir continuously until milk becomes grainy and moisture evaporates.

    Add sugar and continue to stir for about 10 minutes or until it becomes a solid mass.

    Grease an aluminium tray with ghee and spoon mixture into the tray. Level with a spatula. Garnish with pistachio slivers and leave at room temperature to set. (Do not refrigerate as that would dry it up.)

    When completely set, cut into desired shape and serve.