Kalakand

kalakand

Kalakand is a traditional Indian sweet prepared from milk ,with soft and granular texture.The traditional method of making Kalakand is a lengthy process which involves making Chena (Paneer) and thick condensed milk from scratch.
You can also make Kalakand using store bought paneer and thick condensed milk, which not only reduces your cooking time but also the taste of the sweet.Homemade ones are so soft,delicious with that grainy texture and purely made from milk without the addition of any hidden ingredients like cornflour or milk powder.So do try this pure milk burfis at home ,share it with your loved ones and have a sweet day.

PREPARATION TIME FOR CHENA : 40 MINS

COOKING TIME OF THICK MILK : 1 & 1/2 HOURS

MAKING THE KALAKAND : 40-50 MINS

kalakand sweet

CHECK OUT MY OTHER SWEET RECIPES USING CHENA

RASGULLA

RASMALAI

INGREDIENTS

FOR MAKING CHENA (PANEER)YIELDS : 1/2 CUP CHENA

3 cups milk

2 tbsp vinegar

FOR MAKING THE THICK MILK

3 cups milk

1/2 cup sugar

1/2 tsp cardamom powder

FOR GARNISHING

8 pistacios (crushed)

Few saffron strands

METHOD

MAKING CHENA

Bring 3 cups of milk to boil,switch off the flame and add the vinegar.

add vinegar

Close it with a lid,let it rest for 5 mins and then strain through a muslin cloth.

strain through a thin cloth

Wash it under water to remove the sour taste of vinegar and tie them tightly to drain the water.Let it hang undisturbed for 40 mins.

wash under water and tie them for 30-40 mins

The Chena is now ready ,crumble them finely and keep it aside.

chena is ready now,crumble them finely

MAKING OF THICK MILK AND KALAKAND

Bring another 3 cups of milk to boil,simmer the flame to low and cook until it is reduced to half its quantity.Add the cardamom powder.

bring another 3 cups of milk to boil ,reduce to half its quantity and add cardamom powder

Now add the Chena to it and mix well.

add the crumbled paneer  to  the reduced milk

When it further reduces and becomes thick ,add sugar.

add  sugar

It will start to become really thick now, leaving bubbles at the edges.Now switch off the flame.

switch off when it bubbles at the edges

Transfer them to a greased pan ,refrigerate for an hour and make squares.

transfer to a greased pan and cut thm

Garnish them with crushed pistachios and saffron strands.

garnish with saffron and crushed pistachios

Soft,delicious Kalaknd is ready now.

kalakand sweet,,,

TAKE CARE TIPS

More than non stick cookware I prefer using cooker metal (Indallium) for making sweets.

You can use alum,curd,lemon juice to curdle the milk.

Do not get tempted to increase the flame which will not yield desired result.

If you don’t want to make the burfi type ,then switch off the flame 3-5 mins after adding the sugar and serve it in small dessert bowls.

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