Kalakand Recipe
Kalakand Recipe
Kalakand Recipe
Kalakand is a rich milk cake. one of the popular Indian sweets. The traditional way of making kalakand sweet is a long one and takes some time. Milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. There are other methods too of making kalakand. sweetened condensed milk and paneer or chenna. Stir for 15 minutes. Allow to set the kalakand for a couple of hours and you have the kalakand ready. Paneer can be made a night before and refrigerated. That's what I did.
Ingredients:
Recipe:
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Step 1 Combine milk and paneer and simmer the mixture
To prepare this dessert recipe, take a thick-bottomed pan and pour the condensed milk in it. To it, add grated paneer and mix well. Add sugar and keep the flame on low. Simmer the kalakand mixture and stir it often so that the milk does not stick to the pan. After the mixture starts to thicken, and you see a thick mass, remove from the flame and stir in the cardamom powder.
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Step 2 Garnish with dry fruits and allow the mixture to cool
Grease a plate or a thali with some oil and transfer the kalakand mixture onto it. Even out the surface with a spatula. Gently sprinkle and press the dry fruits onto the surface of the kalakand. Now, allow the kalakand to cool at room temperature and then leave it in the refrigerator for it to set. Slice the kalakand into desired shapes with a spoon and enjoy.
Tips:
If using pasteurized milk, you might have to use more lemon juice to curdle it. Keep adding more until the milk curdles. Then wash well with fresh water to remove the tart flavor.
