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.
