Kalakand

Of all the sub-continental dishes Kalakand is my favourite, be it plain or with some nuts like pistachio or almond. It is easy to make, though takes a bit of a time and does not require a long list of ingredients. Since it is made up of milk, people with some sort of allergy to milk should avoid it.

Do give this simple yet really delicious Indian/Pakistani sweet (mithai) a try. Ok, here we go..

INGREDIENTS:

• 2 Litres of milk (Fresh if possible)
• 3/4 Cup Sugar
• Pistachio or almonds finely grated in long slices
• Warq (Silver foil, optional for decoration)
• 1/2 tsp Citric Acid dissolved in 1/2 cup water.

INSTRUCTIONS:

1. Let us begin by boiling half the milk and adding the citric solution when s it comes to boil.
2. Now switch off heat. Let the sediment (chenna) settle down and then sieve through a muslin cloth, press out excess water, take in a plate and press lightly.
3. Do not knead.
4. Now put the remaining milk in a heavy pan and boil to about half of original volume.
5. Add the chenna and boil till the mixture thickens, stirring continuously.
6. Add the sugar and continue to cook, stirring all the while till it softly thickens in a lump.
7. Set in a tray, apply silver foil and sprinkle the chopped nuts.

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