Kalakand: Kalakand holds a special place among Indian sweets. Due to its granular texture, mild aroma and mild sweet taste, it has become the first choice of people of every age. Be it a festive occasion, some special celebration or just feeling like eating something sweet, Kalakand is a different thing. Most of us buy it from the market and eat it. But do you know that it can be made easily at home also. Here we have brought a simple recipe of Kalakand for you.
Material
Full cream milk: 1.5 liters (for making chenna/paneer)
Condensed milk or creamy milk: 1/2 cup
Sugar: 1/2 cup
Lemon juice or vinegar: 2 teaspoons (for curdling milk)
Cardamom Powder: 1/2 tsp
Finely chopped dry fruits: pistachios and almonds (for decoration)
Desi Ghee: 1 tsp (for greasing)
method of making
step 1
Boil 1 liter milk in a heavy bottomed vessel. After boiling, turn off the gas and let the milk cool for 2 minutes. Now mix some water in lemon juice and slowly pour it into the milk. When the milk and chenna separate, filter it through a muslin cloth. Pour cold water over it so that the sourness of the lemon goes away. Squeeze the cloth and remove its extra water.
Step 2
Take out the prepared chhena in a plate and mash it lightly with the help of hands or a fork. Keep in mind that it should not be kneaded smooth like dough, the real taste of Kalakand lies in its grainy texture.
Step 3
Boil remaining 1/2 liter milk in a pan until it thickens. Now add mashed chenna and sugar to it. Keep stirring the mixture continuously on medium flame.
Step 4
Gradually the mixture will thicken and start leaving the bottom of the pan. At this stage add cardamom powder and mix well. When the mixture comes to a solid state, turn off the gas.
Step 5
Grease a tray or deep plate with a little ghee. Pour the prepared mixture into it, spread it and level it with a spoon. Add chopped pistachios and almonds on top and press lightly.