KALAKAND / MILK CAKE

Preparation time: 5 minutes

Cooking time : 30 minutes

Serves: 4
Ingredients:

1 litre or 6 cup full cream milk
1-2 tbsp lemon juice
2 tbsp pure ghee
1/2 cup sugar
1/4 tsp cardamom powder
a few strands or saffron (kesar)
sliced pistachios for garnishing

Method:

1. Boil milk over low medium heat in a heavy bottomed pan.
2. Let it boil for 3-4 minutes and then add lemon juice to it till it starts curdling.
3. Now when the whey separates from milk solid pour out one to two cups of whey water from it to reduce the sourness.
4. Cook the milk solid and the whey water on medium to high flame stirring occasionally till all the liquid evaporates.
5. Now add ghee,cardamom powder and sugar and cook further for 3-4 minutes till the mixture completely binds together and the water released by the sugar evaporates.
6. Grease a rectangular try and evenly spread the mixture in it, sprinkle the sliced pistachios and saffron strands on it and keep it aside to get cool.
7. Cut the pieces of desired shape and size and serve.