Kalakand

    Kalakand-cwm

    Kalakand is yet another Indian sweet which is made using milk. It basically has only 2 ingredients – milk and sugar, everything else is optional. The good part about this sweet is that it’s easy to make, is tasty and not too filling like most desserts. The bad part? it doesn’t have a long shelf life, tastes best when consumed fresh.

    So this was made because once again I had lot of whole milk in my fridge and every time I have excess milk, I tend to make Indian sweets/desserts. There’s also a quicker version of kalakand which is made using milk powder and condensed milk, maybe i’ll try it out the next time.

     

    Yield: around 14-16 small pieces

    Ingredients

    Whole Milk: 2 liters

    Lemon juice: 3 tbsp

    Powdered Sugar: 3/4 cup or to taste

    Cardamom powder: 1/2 tsp

    Clarified Butter/Ghee: 1 tsp [optional]

    Pistachios: To garnish

     

    Making the chena/paneer [indian cottage cheese]

    1. Take 1 liter milk in a wide and heavy bottom pan. Put it to boil.

    2. Once it comes to a boil, switch off the flame and remove the pan from the stove. Add in the lemon juice till the milk starts to curdle.

    3. Using a strainer, drain the liquid and keep the paneer/chena aside.

    Kalakand-Recipe-Step-1-notitle-cwm

    Now that we have made the chena, the next step is to thicken the remaining 1 liter of milk.

     

    Making the Kalakand

    1. In another heavy bottom pan, put the remaining 1 liter of milk to boil.

    2. Continue boiling till the milk starts to thicken,  keep stirring the milk at regular intervals else it might get stuck at the bottom. After around 20 minutes add the chena that we prepared before to the thickened milk. Stir the mixture continuously. Keep the flame at medium-low heat.

    3. Cook the mixture for another 10 minutes or so and add in the cardamom powder.

    Kalakand-Recipe-Step-2-notitle-cwm4. The mixture will start to get really thick now. Add powdered sugar, ghee/butter and mix. Once you add the sugar, the mixture will again become little thin. Keep cooking till it starts becoming thick again.

    5. Once the mixture reaches a consistency where it’s looks like it will set, switch off the flame and keep the pan aside. Take a tray/plate, grease it with little butter or ghee and pour the mixture on it. Press the mixture using a spatula or your hands,

    6. Garnish with pistachios, slightly press the nuts into the mixture. Let the mixture cool down for 2-3 hours.

    Kalakand-Recipe-Step-3-notitle-cwm

    Once the kalaland has set in, cut into squares or any shape you like.

    Keep the sweet refrigerated for a longer shelf life.

    Kalakand-cwm-notitle

    * Adjust the sugar according to your taste.

    * You can garnish with any nut of your choice.

    * The sweet tastes best when consumed fresh.

    Kalakand

    Indian sweet made with milk and sugar
    Course Indian Sweet
    Cuisine Indian
    Servings: 16 pieces
    Calories: 39 kcal
    Author: Manali
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    Ingredients

    • 2 litres whole milk
    • 3 tbsp lemon juice
    • ¾ cup confectioners sugar or to taste
    • ½ tsp cardamom powder
    • 1 tsp ghee
    • pistachios, to garnish

    Instructions

    1. Take 1 litre milk in a wide and heavy bottom pan. Put it to boil.
    2. Once it comes to a boil, switch off the flame and remove the pan from the stove put. Add in the lemon juice till the milk starts to curdle.
    3. Using a strainer, drain the liquid and keep the paneer/chena aside.
    4. In another heavy bottom pan, put the remaining 1 litre of milk to boil.
    5. Continue boiling till the milk starts to thicken, keep stirring the milk at regular intervals else it might get stuck at the bottom. After around 20 minutes add the chena that we prepared before to the milk. Continue stirring the mixture continuously. Keep the flame at medium-low heat.
    6. Cook the mixture for another 10 minutes or so and add the cardamom powder.
    7. The mixture will start to get really thick now. Add powdered sugar, ghee/butter and mix. Once you add the sugar, the mixture will again become little thin. Keep cooking till it starts becoming thick again.
    8. Once the mixture reaches a consistency where it's looks like it will set, switch off the flame and keep the pan aside. Take a tray/plate, grease it with little butter or ghee and pour the mixture on it. Press the mixture using a spatula or your hands,
    9. Garnish with pistachios, slightly press the nuts into the mixture. Let the mixture cool down for 2-3 hours before cutting into pieces
    Nutrition Facts
    Kalakand
    Amount Per Serving
    Calories 39
    % Daily Value*
    Potassium 2mg 0%
    Total Carbohydrates 9g 3%
    Sugars 9g
    Vitamin C 1.3%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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