Kalakand is a delicious milk based sweet with grainy texture. It is one of the easiest sweet/dessert, made with few basic ingredients. It is a perfect mithai for any festival or occasion.
Traditionally, Kalakand is made by reducing the milk by boiling and then curdling it. Here, I have made Kalakand by using paneer and milk to get that grainy texture. Some recipes of kalakand also call for condensed milk. I have not used condensed milk but reduced the milk and added sugar. So, here goes the recipe for Kalakand.
Step-wise recipe with pictures
Heat 1 litre milk in a pan. Bring it to a boil.
When it starts boiling, turn off the heat. Stir in the lemon juice.
The milk will begin to curdle.
Strain the curdled milk.
Rinse it under running water to remove traces of lemon juice.
Keep crumbled paneer aside.
Next, heat another litre of milk in a pan. Keep stirring and reduce the milk to half its quantity.
Now, add the crumbled paneer and keep stirring on low to medium heat.
The mixture starts thickening.Add sugar and mix well.
Add 1 tsp ghee. Keep stirring.
When the mixture starts leaving the sides of the pan, turn off the heat. Add cardamom powder and mix.
Spread the mixture on a greased tray and flatten it, using a spatula.
Garnish with chopped pistachios and dried rose petals. Keep this aside for 3 to 4 hours.
After 4 hours, cut into desired shapes.
Recipe Card :
Kalakand
Ingredients
- 2 litres milk
- 2 tbsp lemon juice
- 5 to 6 tbsp sugar
- 2 tsp ghee
- 3 tbsp chopped pistachios for garnishing
- 1 tbsp dried rose petals
Instructions
- Heat 1 litre milk in a pan. Bring it to a boil.
- When it starts boiling, turn off the heat.
- Stir in the lemon juice.
- The milk will begin to curdle.Once the milk has curdled, place a strainer over a large bowl or a vessel and strain the curdled milk.
- Rinse it under running water to remove traces of lemon juice. Our crumbled paneer is ready. Keep this aside.
- Next, heat another litre of milk in a pan.Keep stirring and reduce the milk to half its quantity. Â
- Now, add the crumbled paneer and keep stirring on low to medium heat.The mixture will start thickening.
- Add sugar and mix well. Add 1 tsp ghee. Keep stirring.
- When the milk is fully absorbed and the mixture starts leaving the sides of the pan, turn off the heat.
- Add cardamom powder and mix.
- Transfer the mixture to a greased tray. (Grease a tray with the remaining ghee).
- Spread the mixture on the tray and flatten it, using a spatula.
- Garnish with chopped pistachios and dried rose petals. Flatten with the spatula. Keep this aside for 3 to 4 hours.
- After 4 hours, cut into desired shapes.
- This is best consumed fresh, but can be stored in the refrigerator for 3 to 4 days.
Video
Other Mithai recipes : Rose Coconut Burfi, Gud Papdi, Besan Laddoo
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