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Uma Sarkar
A type of kalakand which is famous in Hyderabad. This was such an amazing hit in my family that i had to make it again and again.
wowieee!
To make ajmeri kalakand, take a large and thick bottom Kadhai and put milk in it to get boil.
Boil the milk in high flame , till the milk gets boiled enough ( repeatedly stir the milk , otherwise the milk might get stuck in the bottom and get burned)
Reduce the milk till it becomes 1/3rd of the original quantity, and then lower the flame on the gas.
To partly curdled the milk put the lemon juice mixed with 3-4 spoon water. Leave it for 1/2 minute.
After 1/2 minute stir the milk till it becomes a bit thicker , keep the flame low
When the milk gets thicker and partly cuddle, add sugar in it. And stir it repeatedly after this.
You have to cook the milk until it has a thick consistency, the colour will change into light brown. Add ghee and fry it.
The mixture will now be ready. Lower the flame, stir continuously. Mix cardamom powder, chopped pista and mix it.
To set the ajmeri kalakand or make it solid,.take a small utensil ( aluminium) or tray, spread ghee on all sides
The mixture milk should be poured in this bowl , cover it and keep it aside to be set.
Keep for 7 - 8 hours. Cut the solid from the bowl sides and put it upside down.
The ajmeri kalakand is ready.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Zeenath Fathima
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