Kalakand recipe

Ingredients

• Chenna - 1 cup (recipe link provided above)
• Khoya - 1 1/4 cups (mawa) (recipe link provided above)
• Ghee - 1-2 tbsps
• Sugar - 1/2 cup, powdered (you can increase by another 1/4 cup sugar)
• Cardamom powder - 1/2 tsp
• Pistachios or almonds - fistful, sliced

Method

1. Crumble the khoya and chenna in a non stick pan and cook on low flame. It will become soft. Keep stirring it for 10-15 mts.
2. Add ghee, powdered sugar and cardamom powder and keep mixing till it is well combined. Cook for another 15 mts. Keep stirring vigorously till it leaves the sides of the pan.
3. Add another tbsp of ghee and mix. Turn off flame and pour it into a greased shallow dish and flatten it to 3/4" thickness with the help of a greased ladle.
4. Garnish with slivered nuts and set for half an hour at room temperature. Cut into squares and serve.