Bournvita Kalakand | How to make Juicy Bournvita Kalakand
Prep Time1 Mins
Cook Time75 Mins
For while Kalakand
liters Thick Milk
Pinches Citric Acid (Lemon Juice ½ tsp)
For Bournvita Kalaakand
liter Thick Milk
cup Bournvita (50 gm)
pinches Citric Acid (Lemon Juice ½ tsp)
Boil thick Milk on a high flame, stirring all the while.
Once Milk boils, add Sugar and Citric Acid and keep stirring for about 20 minutes on a high flame until the mixture thickens. While there is still water, add Bournvita and Ghee, mix well for 3 minutes and remove from the fire.
For white Kalaakand, boil thick milk on a high flame, stirring all the while. When the Milk thickens, add Ghee and remove from the fire.
On a plate coated with Ghee, first spread white Kalaakand evenly. Then spread Bournvita Kalakand as an even layer.
Cover the plate with a cloth and leave it for 6 hours or overnight to let it dry.