Rajasthan

Kalakand

Grainy, moist milk cake with a cardamom whisper. Alwar's gift to every sweet box.

75 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayMilk reduced the long way.

The original

218kcalsame

8 gproteinsame

0 gfibresame

75minutessame

Classic kalakand.

Per serving, worked out from the ingredient table.

Milk2 litres, full cream

Lemon juice2 tsp, mixed with 2 tbsp water

Sugar½ cup

Cardamom¼ tsp

Pistachios1 tbsp, chopped

Gheefor greasing

5 steps

1Boil milk in a wide heavy pan, stirring often.
2Add the lemon water a few drops at a time while stirring, just until the milk turns slightly grainy.
3Keep simmering and stirring until it reduces to a thick, grainy mass.
4Add sugar and cook until thick again. Add cardamom.
5Spread into a greased tray, top with pistachios and set for 3 hours. Cut into squares.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.