Blueberry Kalakand

In pan add blueberry and sugar and cook until syrupy and thicken. Keep it aside.

In a nonstick pan, combine crumbled panner, milk powder, condensed milk, cream and mix well and put it on low flame.

Keep stirring the mixture continuously. After about 10-12 minutes the mixture would begin to thicken.

Add cardamom powder and ghee and keep stirring.

Add blueberry sauce and keep stirring until it completely mixed.

Continue to cook for another 3-4 minutes. Switch off the flame and set aside.

Grease the tray with ghee.

Spread the Blueberry Kalakand into it

Give a gentle tap of the table so that kalkand spread evenly in the tray. Put chandi ka warq on top

keep it in the fridge for at least 4-5 hours to chill and set.