Kalakand

Chef: Noreen Amir

Ingredients

Khoya:      ½ kg 
Caster Sugar:      125 grams 
Nutmeq/mace/Cardamom powder:      1 pinch 
Ghee:      as required 
Pistachios/Almonds for garnishing 



Recipy

1. Cook ½ kg khoya in a wok for 5 to 7 minutes.To check whether the khoya has reached the desired texture take the khoya in your hand and rub slightly. When it starts forming into a ball turn the stove off and cool the khoya in the same wok. 


2. Now add caster sugar and a pinch of nutmeg, mace and cardamom powder and mix well. 


3. Spread the khoya mixture evenly on a greased tray.When completely set garnishes it with almonds and pistachios, cut into diamonds and serve.