Desserts and Sweets Recipes - Kalakand

Ingredients

• 100g/4 oz full-cream milk powder

• 75ml/5 tbsp doubled (heavy) cream, whipped

• 10ml/2 tsp ghee, melted

• 2.5ml/1/2 tsp ground cardamom

• 2.5ml/1/2 tsp kewra or rose water

• 75g/3 oz sugar

• 50ml/2 fl oz water

• 25g/1 oz blanched almonds, finely chopped

• 15ml/1 tbsp pistachios, finely chopped

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Method:

1. Mix together the milk powder, cream, 5ml/1 tsp of ghee, the cardamom and kewra or rose water.

2. Bring the sugar, water and remaining ghee to the boil and simmer until it is ready to set. A drop in cold water will set and stay at the bottom.

3. Add the syrup and half the nuts to the milk mixture and stir until smooth and cool. Shape the mixture into a ball and flatten on a greased plate to about 1.5cm/1/2 in thick.

4. Decorate with the remaining chopped nuts and leave to set for 2-3 hours. Cut into squares or triangles and serve cold as a dessert or snack.