Kalakand by Fresco Sweets Recipe
Full butter Milk (1.5 liters)
Vinegar or lemon (1/2 cup)
Condensed milk (1 tin)
Cardamom powder (1 tea spoon)
Milk powder (2 table spoon)
Pistachios (4-5 table spoons crushed)
Walnuts (4-5 table spoons crushed)
Almonds (4-5 table spoons crushed)
Cashews (4-5 table spoons crushed)
In a pan add milk and let it boil on medium heat. Once it is boiled add vinegar and keep string until curd is formed.
Now drain the curd with the help of a sieve and put it in a thin cloth, pack it and hang the cloth for almost 2 hours.
Crush the cheese and add condensed milk along with milk powder. Mix it well, until well-combined. Once, it is well-combined pour the mixture in a pan and put it on medium flame. Keep stirring until the mixture is thick. There is no need of sugar or oil because milk is full butter and condensed milk already have sugar, but if you want you can add according to your choice.
Now add cardamom powder, crushed almonds, cashews, walnuts and pistachios. Keep stirring until they are combined and mixed.
Dish it out on a plate or tray and let it cool.
Once it is cooled cut it into small cubes or you can cut it in any shape you like.