Milk Kalakand dessert

Boil milk till half done and dont make the malai to form by continuously stirring

After half done, keep stirring for every 5 to 10 minutes

After 3/4th done, add Sooji and mix well and keep stirring well for another 10 to 15 minutes

Then, add Sugar, Cardomam powder and mix well and cook well....please check that the dessert doesnt burn even slightly, else taste will go baad.

Now, comes the job of Ghee...start adding 1 tablespoon for every 5 minutes...that is, you will add the ghee and the ghee gets absorbed completely, and the next tablespoon should be added...likewise add upto 1/2 cup...and sometimes even little more to make it more rich...you can also add original pure kesar which was soaking in warm milk for 1 minutes. To get that colour...

After thickens completely, off the flame and pour it in a heat resistant mould to form a shape and then garnish with cut pistachios...