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.
2 liters milk
2 tbsp lemon juice
5 to 6 tbsp sugar
2 tsp ghee
3 tbsp chopped pistachios for garnishing
1 tbsp dried rose petals
- 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.
- 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.
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