Ajmeri Kalakand

Prep Time: 5min
Cook Time: 50min
Total Time: 55min
Yield: 6-8 Servings

Ingredients

6 Cups or 1.5 Litres Whole Milk, full fat
1/8 Tspn Green Cardamom(Ellachi) Powder
2 Tspn Lemon Juice

1 Tblspn Water

3/4 Cup Sugar

2 Tspn Ghee/Clarified Butter
1 Tblspn Almonds, sliced
2 Tblspn Pistachios, sliced

Directions

• In a small bowl, add lemon juice, water & mix. Keep aside.

• Grease a steel plate with little ghee & keep aside.

• Add milk in a heavy bottomed sauce pan & heat it on a medium-low flame by stirring often to prevent milk sticking at the bottom.

• While its boiling scrape off the milk cream solids from the sides & add it back into the milk mixture.

• Simmer for 20-25 minutes or until you reach creamy & thicker consistency (make sure to boil until milk reduces to half).

• Now add lemon juice water to the reduced milk by stirring continuously. Continue cooking until the mixture curdles & thickens by stirring occasionally.

• Now add sugar little by little by stirring continuously until it reaches thick consistency & colour changes to light brown.

• Add cardamom powder, teaspoon of ghee & mix everything well. 

• Turn off the flame & immediately transfer kalakand mixture to the greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness. 

• Sprinkle chopped nuts & gently press it with a spatula.

• Once the kalakand mixture is warm enough (if mixture cools down completely its difficult to make cuts), cut them into square or desired shapes. 

• Serve ajmeri kalakand.

Note: Store it in an airtight container & stays fresh for 2-3 days when refrigerated.