Kalakand

( serves 4-6) (Milk fudge)

Friday - - Leisure -

Prep time: 5 mins Cook­ing time: 30 mins 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 1. 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. 2. Add alum and stir con­tin­u­ously un­til milk be­comes grainy and mois­ture evap­o­rates. 3. Add su­gar and con­tinue to stir for about 10 min­utes or un­til it be­comes a solid mass. 4. Grease an alu­minium tray with ghee and spoon mix­ture into 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.) 5. When com­pletely set, cut into de­sired shape and serve.

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