Kesar Pista Kalakhand

  Ingredients and Directions

We need 2 ltr Full Fat Milk
- Out of that take 1.5 ltr in a separate container, bring it to a boil; let it cool down for 5 minutes - keep stirring constantly
- Then add mixture of water and vinegar (3 tbs & 3 tbs water)
- Let milk curdle, then strain Chena and wash it fresh water so vinegar sourness goes away
- Keep Chena aside
- Now take remaining 1/2 ltr milk in a heavy bottom kadhai
- Boil it till the quantity of milk becomes half, keep stirring the milk
- Now add soaked saffron & 1/2 cup condensed milk (or 1/3 cup sugar)
- Mix everything well
- Once you get one boil, add Chena - make sure Chena is well crumbled while adding - do not put any large chunks of chena.
- Let everything get cooked together
- Once you see the mixture is getting dry, then add 1/4 cup finely chopped Blanched  Pista
- Do not let  mixture dry completely in the kadhai
- On the side, prepare the setting tray for Kalakand by greasing the tray with ghee.
- Then pour this mixture into the tray.
- Garnish with some more pista on top.
- Let it cool down completely, it will take 2-3 hours
- Cut into pieces and enjoy this festive season.

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