Milk Kalakand dessert

Name: Milk Kalakand dessert
Total time: 10800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 litres Full fat Milk; 3-4 cups Sugar; 2 pinch Green Cardamom powder; 1/2 cup Desi Ghee; 1 tablespoon Sooji/Rava; Few strands of original kasmiri kesar or Saffron

Asma K @cook_23113110

Saudi Arabia

Milk kalakand

Asma K @cook_23113110

Saudi Arabia

Milk kalakand

Saved

Ingredients

2 to 3 hours

4 servings

4 litresFull fat Milk
3-4 cupsSugar
2 pinchGreen Cardamom powder
1/2 cupDesi Ghee
1 tablespoonSooji/Rava
Few strands of original kasmiri kesar or Saffron

Saved

Steps

2 to 3 hours

1

Boil milk till half done and dont make the malai to form by continuously stirring
2

After half done, keep stirring for every 5 to 10 minutes
3

After 3/4th done, add Sooji and mix well and keep stirring well for another 10 to 15 minutes
4

Then, add Sugar, Cardomam powder and mix well and cook well....please check that the dessert doesnt burn even slightly, else taste will go baad.
5

Now, comes the job of Ghee...start adding 1 tablespoon for every 5 minutes...that is, you will add the ghee and the ghee gets absorbed completely, and the next tablespoon should be added...likewise add upto 1/2 cup...and sometimes even little more to make it more rich...you can also add original pure kesar which was soaking in warm milk for 1 minutes. To get that colour...
6

After thickens completely, off the flame and pour it in a heat resistant mould to form a shape and then garnish with cut pistachios...