How to prepare kalakhand?

Ingredients 1 1/2 litres fresh whole milk 2 tablespoons desi ghee 3 tablespoons 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 teaspoons sugar non-stick kadhai/wok to make the dish. if one is not available, you might have to use more ghee (4 tablespoons) to prevent the kalakhand from sticking to the utensil. Method Soak saffron in 2 teaspoons milk, set aside. Boil milk till it reduces to 1/2 the quantity. Add curd and keep stirring till the curdling stops (around 10 minutes). Add condensed milk and keep stirring. Add 1 tablespoon of ghee and all the remaining ingredients (including dissolved saffron), except almonds. Stir for about 20 minutes. Add remaining ghee, mix and pour the mass into a greased plate. Garnish with almond slivers immediately. Cut into pieces when cool.

hmm,its delicious,i will share the recipe with you:) kalakhand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Eat when cooled down to room temperature. If you use low-fat cheese and milk and cut down on the sugar, you have a very low-calorie delicious and nutritious dessert.