Recipe for Making Delicious Kalakand
Kalakand is a popular Indian sweet made from milk and khoya, known for its soft texture and delightful taste. Here’s a detailed recipe to make delicious Kalakand at home.
Ingredients:
- Milk – 1 liter
- Lemon juice or vinegar – 2-3 tablespoons (to curdle the milk)
- Khoya (mawa) – 200 grams
- Sugar – 1 cup (adjust to taste)
- Cardamom powder – 1/2 teaspoon
- Chopped nuts (almonds, pistachios) – for garnishing
- Ghee – 1 tablespoon (for greasing)
Method:
1. Curdling the Milk
- Boil the milk in a heavy-bottomed pan.
- Once it comes to a boil, reduce the heat and add lemon juice or vinegar gradually, stirring continuously until the milk curdles.
- Once the whey separates, turn off the heat and strain the curds using a muslin cloth or a fine sieve. Rinse the curds with cold water to remove the sourness and drain excess water.
2. Preparing the Chena (Paneer)
- Gather the curds in the muslin cloth and press out as much water as possible. You can also keep it under a heavy weight for about 15-20 minutes to remove excess moisture.
3. Cooking the Mixture
- In a non-stick pan, crumble the drained chena and add khoya and sugar.
- Cook on low heat, stirring continuously to prevent burning, until the mixture thickens and starts leaving the sides of the pan. This should take about 10-15 minutes.
4. Adding Flavor
- Once the mixture is cooked, add cardamom powder and mix well.
- Continue to cook for a few more minutes until the mixture is dry and forms a lump.
5. Setting the Kalakand
- Grease a plate or tray with ghee.
- Transfer the mixture to the greased plate and spread it evenly with a spatula. Level the surface and press it down gently.
- Let it cool for about 30 minutes until it sets.
6. Cutting and Garnishing
- Once set, cut the Kalakand into desired shapes (squares or diamonds).
- Garnish with chopped nuts on top for added texture and flavor.
7. Serving
- Serve the Kalakand at room temperature. It can be stored in an airtight container in the refrigerator for up to a week.
Tips:
- Ensure the milk is fresh for the best taste.
- You can add a few saffron strands for extra flavor and color.
- Adjust the sugar quantity as per your taste preference.
Enjoy your homemade, soft, and delectable Kalakand, perfect for festivals and special occasions!