Kalakand

Ingredients
700 gm full-cream milk, 5 ml white vinegar, 35 gm sugar, 2 gm almond, 1 gm pistachio

Method
• Boil the milk in a large, heavy-bottomed pan until It thickens slightly. Add white vinegar to the thickened milk and stir continuously until the milk becomes grainy.
• Cook until most of the moisture evaporates and you are left with a solid mass. Add the sugar and mix well. Cook for 5 to 10 minutes longer until the mixture thickens again.
• Grease a stainless steel tray.
• Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool dry place. When completely set, decorate with sliced pistachios and sliced almonds.
• Serve with saffron rabdi or plain.