Kalakand Recipe – Festival Special
Kalakand is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.
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 curdles a bit with the use of alum or curd and simmered on low flame till it thickens considerably. But the result is awesome. You will get the perfect texture if you follow some basic rules while making kalakand.
Some Important tips and suggestions for a perfect Kalakand:
- While making paneer, don’t use excess of lemon juice. This will make your paneer chewy.
- You can buy paneer from market also but it tastes good with home made paneer.
- Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
- Always cook on low heat as high heat will give your kalakand darker colour.
- If you see that your kalakand is becoming hard, just add little milk and cook to make it soft.
- If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.
Ingredients:
Just with only 2 ingredients Kalakand gets prepared. But use the whole milk to do the process, otherwise it will take more time to prepare kalakand and also the the sweet color changes and texture too becomes thick. The perfect Kalakand will be juicy in texture, smooth bite and looks delicious.
kalakand recipe | Kalakand | Milk Barfi – Sweet with curdled milk
Ingredients
- 2 litre Milk
- 4 tsp Curd / Lemon juice
- 3 tbsp Sugar
- 1/2 tsp Green Cardamom Powder
Instructions
- In a pan boil 1 litre milk.
- Let it cool down for two minutes.
- Add 4 tsp Curd or Lemon Juice .
- Stir it for a minute.
- Milk begins to curdle.
- Drain it and wash with fresh water.
- Paeer is ready keep it aside.
- In a heavy bottom pan, boil the milk and reduce it to half while continuously stirring it for about 15 minutes.
- Add the paneer to it and cook for 10 minutes or till the milk is completely absorbed and the mixture becomes thick.
- Now add the sugar and on medium flame keep stirring for another 5 minutes or till the sugar melts and the mixture turns thick.
- Add cardamom powder and mix well.
- Cook till the milk is completely absorbed.
- In a greased pan pour the kalakand and level it.
- Garnish it with Pistachios Or Almonds.
- Let it stand till it is set at least for 6 hours. After it is set cut them in square sized pieces .
- Else serve them in glasses.
- Serve kalakand as a Sweet or Dessert.
Notes
- Adding 2 tbsp of water helps milk to prevent from burning, so add in water first then add milk and boil.
- After you add in lemon juice keep string it will for full milk to curdle. So don’t add in extra lemon juice or the you have more of lemon taste.
- Wash the paneer thoroughly to get rind of lemon smell.Adding saffron milk is purely optional,but it adds in more flavor.
- The sugar i have added would be perfect…but if you are a sweet tooth person just increase accordind to your taste.
- 1 litre milk will give around 200g paneer/cottage cheese.
- You can also use 200g of store bought paneer.
- Before adding the sugar make sure the milk is completely absorbed by the paneer.
Cooking with lots of love and straight from the heart.
Bhawna Maharshi
Pans n ovens
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