kalakand recipe | Kalakand | Milk Barfi

kalakand recipe | Kalakand | Milk Barfi - Sweet with curdled milk

Kalakand is made by reducing milk and Sugar. Kalakand is moist, juicy, tasty, delicious and grainy in texture.

Cook Time40 mins

Total Time40 mins

Course: Dessert, festivals, janamashtmi

Cuisine: Indian

Keyword: Barfi, festivals, indian sweet, sweets

Author: Bhawna Maharshi

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.

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.