Quick Kalakand – Indian Milk Burfi Recipe

Quick Kalakand – Indian Milk Burfi Recipe

Milk   1lt

Kowa  500gm,
  Sugar 250gm

Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp
silver verk few


Method
In a vassal take one liter milk and boil it to make milk thick into half constant, stirring every 2 minutes. Mash down all the lumps with a help of a whisk.
Mix the milk with kowa and one cup of sugar take out from flame and mix well stirring every 2 minutes. Make sure that you loosen the edges.
Once done, mix well.
Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
 Press down and flatten the mixture.
. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick                       
 .decorate with silver  verke
 Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
 Cut into desired shape and serve.