Ingredients

• 1.5 litres - fresh whole milk
• 2 tbsps - desi ghee
• 3 tbsp - curd (curd should not be sour)
• 1 tin (200 gms) - Milkmaid /condensed milk
• 10- raw almonds, sliced into slivers
• 3-4 strands of saffron
• 3 - big cardamoms
• 2 tsp - sugar

How to Make Kesar Kalakhand

• Soak saffron in 2 tsps milk and set aside.
• Boil milk till it reduces to half the quantity.
• Add curd and keep stirring till the curdling stops (for around 10 minutes).
• Add condensed milk and keep stirring.
• Add 1 tbsp of ghee and all the remaining ingredients (including dissolved saffron) except almonds.
• Stir for about 20 mins.
• Add remaining ghee, mix and pour the mass into a greased plate.
• Garnish with almond slivers immediately.
• Cut into pieces when cool.