Kalakand - Milk Fudge
By: Briju P
Published: Monday, October 7, 2013 - 9:58am

Ingredients




1 litre / 4 cups full cream milk
1/8 tsp alum powder (phitkiri)
2 1/2 tbsp sugar
1/2 tsp ealichi powder
15 pistachios silvered
1/2 tsp ghee to grease pan

Preparation

1 Boil milk in heavy bottom pan or non stick pan on medium flame till it reduces to half or thickens. This will take approx 20 mins. 2 Add alum powder dissolved in 2 tbsp water to the milk stirring continuously till it becomes granular. 3 Cook till it reaches mawa texture i.e. till the moisture evapourates and become semi solid. 4 At this point add sugar, ealichi powder and  cook for 8 - 10 mins on slow flame. 5 Once the mixture leaves sides of pan, transfer it to greased tray, level the surface and sprinkle pistachios. 6 Let it cool, it takes 2 hrs to set or you can keep in fridge for an hour for quick set. Once set cut into desired shapes. 7 Enjoy the yummy and delicious sweet.

About

Kalakand is an exotic and traditional sweet made from milk and sugar, ideal for Holi, Navratri and Diwali. It is most popular in Western India and is known as Mawa mishri in Rajasthan and Pal Khoa in South.