Ingredients

• 2 liters - milk
• 2 grains of tartaric acid
• 1.5 cups - sugar
• 1 tsp - cardamom powder
• Leaves of silver varkh (foil)
• 2 tbsp - pistachios, minced

How to Make Elaichi kalakhand

• Heat milk till creamy.
• Add sugar and the tartaric acid.
• Add cardamom powder and pistachios, leaving some for garnishing.
• Cook till thick and creamy.
• Pour into a plate. Cool.
• Decorate with nuts and silver varkh and cut into squares