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
CHECK OUT MY OTHER SWEET RECIPES USING CHENA
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
8 pistacios (crushed)
Few saffron strands
Bring 3 cups of milk to boil,switch off the flame and add the vinegar.
Close it with a lid,let it rest for 5 mins and then strain through a muslin 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.
The Chena is now ready ,crumble them finely and keep it aside.
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.
Now add the Chena to it and mix well.
When it further reduces and becomes thick ,add sugar.
It will start to become really thick now, leaving bubbles at the edges.Now switch off the flame.
Transfer them to a greased pan ,refrigerate for an hour and make squares.
Garnish them with crushed pistachios and saffron strands.
Soft,delicious Kalaknd is ready now.
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.