Saffron Kalakand 


Fresh whole milk		1 1/2 litres
Butter/margarine		2 tbsp
Curd/yogurt(should not be sour)	3 tbsp
Condensed milk			200 gms
Almonds sliced into slivers	10
Saffron				3-4 strands
Cardamoms			4-5
Sugar				4 tbsp






    

  1. Soak saffron in 2 teaspoons milk, set aside.

  2. Boil milk till it reduces to half the quantity.

  3. Add curd and keep stirring till the curdling stops(10 minutes).

  4. Add condensed milk and keep stirring. Add 1 tablespoon of butter
and all the remaining ingredients(including dissolved saffron), except
almonds.

  5. Stir for about 20 minutes. Add remaining butter, mix and pour the mass into
a greased plate. Garnish with almond slivers immediately.

  6. Cut into pieces when cool.


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