Kalakand

Ingredients:

Milk - 2 litres
Alum(Phitkari) - 1/4 tsp crushed
Sugar Substitute(Sucralose) - 4tsp
Ghee - 1/2 tbsp
Pistachios(thinly sliced) - 15-20
Silver Varq - 1-2

Instruction:

1. Boil the milk in a large, thick bottomed pan till it thickens slightly.
2. Add the alum (Phitkari) to the thickened milk and stir continuously till the milk become grainy.
3. Cook till most of the moisture evaporates and a solid mass remains.
4. Add the sugar sabstitute and mix well.
5. Cook for a minute or two till the sugar substitute is well incorporated.
6. Grease an aluminium tray with ghee. Pour the milk mixture in to the tray and level the surface.
7. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.
8. When completely set, decorate with silver varq and cut into squares or diamonds.