Rabdi Kalakand
Make this danedar Rabdi kalakand only in 15 min with no condensed milk or khoya or any other expensive ingredients
Ingredients
Directions
- 1
In a wok add ghee, milk and dried milk powder and mix well with spatula.
- 2
Then put the wok on the medium flame and stir continuously for 5 min.
- 3
Once it starts getting thick and leaving the side of the pan then add cardamom pods / saffron/ sugar and mix well again.
- 4
First it will become thin as sugar will melt, keep stirring.
- 5
On medium flame keep stirring for another 5 -7 min until the mixture will start to become thick again.
- 6
Once the mixture starts leaving the pan again it’s ready, add chopped pistachios.
- 7
Pour the mixture in the square tin lined with baking paper and smoothen with spatula.
- 8
Generously spread loads of pistachios.
- 9
Cool completely for 1 hour at room temperature.
- 10
Refrigerate for 4-6 hours.
- 11
Cut with sharp knife in squares.
- 12
Rabdi kalakand is ready to eat.
Notes
U can keep for 7 days at room temperature and 30 days in fridge and 3 months in freezer
