Prep 5 mins
Cook 10 mins
Full recipe can be found on my blog: http://anilacooks.blogspot.com/2014/01/kalakand.html
- Full recipe can be found on my blog:.
This is an amazing dessert. Instead of grinding the cardamom and almonds myself, I used about 3/4 teaspoon of ground cardamom and 1.5oz of ground almonds. The trick to get this the right consistency is to use the right amount of powdered milk (keep adding and stirring it in until the mix starts to pull away from the sides of the pan) and then to continue cooking it until it becomes quite stiff and dough-like in consistency (almost like a choux pastry mix, before the eggs are added). Only then should you remove it from the heat. I love this stuff!
This is a really delicious dessert. Make sure u add lots of crushed green cardamoms. Also cook it till you get a substantial texture, keep stirring, after it cools down it tastes and looks like white cheesy fudge.
Perhaps I did something wrong in the preperation process? It's simple to amke, but the taste was less than desireable and the texture was very loose.