KALAKAND GRANITA WITH MOTICHUR CAVIAR
1. For the kalakand, boil the milk and reduce, stirring continuously till it coats the backof your spoon. Add sugar and cook till the right consistency. Pour it into moulds; set aside to cool.
2. For the motichur, make a batter of besan and water. Make a thick sugar syrup using equal parts water and sugar with a pinch of saffron.
3. Heat oil and pour the batter over a perforated spoon. Fry till the small spheres become crisp and transfer to sugar syrup. Drain the excess sugar syrup.
4. Cut the kalakand and arrange it. Top it with motichur caviar. Sprinkle pistachios coated with pistachio oil over it. Serve.