Traditional Ajmeri Kalakand

Name: How to cook Traditional Ajmeri Kalakand - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Traditional Ajmeri Kalakand

#deep21 #cookpadindia A unique Kalakand recipe that is purely desi and very much loved by almost all of us. There is no one who doesn't like this sweet. The process is also very much easy and absolutely hassle free. It can be very well made in the comfort of your bones just like the confectioners. The beautiful colour adds to it's awesome looks even more. This is something that can be relished on any given day. And what better way to enjoy them with your loved ones by making and treating them to this stunning beauty on a festive occasion. Isn't it people? Addition of Sugar depends on your choice and preferences.

Ingredient

Food ration :

7-8 servings

Cooking time :

45 minutes

2 litres

full fat Milk

2-3 tbsp

Lemon juice

1 cup

Sugar

as needed

Dry Nuts

Cooking instructions

* Step 1

Boil milk and reduce it to one third by simmering it on a low heat and keep stirring it occasionally in order to prevent it from burning. After reduced, add Lemon juice mixed in little water to this. Mix well and add Sugar.

* Step 2

Keep stirring it until it thickens. Let it become a bit browned up on a high heat only. Add a teaspoon of Ghee and slivered Almonds and Pistachios as it changes to a lovely brown colour. It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled. Grease a dish and remove the Ajmeri Kalakand onto it. Leave it for an hour or two either outside or refrigerate it well covered.

* Step 3

As the Sugar caramelizes, this Kalakand gets a beautiful golden brown colour. Remember to do it on a medium to high heat by continuously stirring and scraping the sides of the vessel.

* Step 4

Cut into desired shapes and serve garnished with sliced almonds and pistachios. The slight brown colour it gets is due to the prolong cooking and the caramelisation of the sugar added. It can very well be made at home just like the confectioners.