Kalakand Recipe

Kalakand is a scrumptious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and is very easy to make as well. Check out the recipe.

Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 26kcal

Author: Neha Mathur

Kalakand is a scrumptious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and is very easy to make as well. Check out the recipe.

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Ingredients

2 litre Full Fat Milk
2 teaspoon Lemon juice
½ cup Powdered Sugar
1 teaspoon Cardamom powder
½ teaspoon Ghee
8-10 Pistachios slivered

Instructions

Bring one litre milk to a boil.
When the milk comes to a boil, simmer the heat.
Add lemon juice to the milk.
The milk will curdle.
Switch off the gas and drain the milk in a cotton cloth.
Bring the sides of the cloth together and drain all the whey from the chenna.
Run the cloth under fresh water to remove any trace of lemon from it.
Heat other 1 litre milk in another non stick pan.
Cook on medium heat untl the milk is reduced to half. Keep stirring continuously.
Add the chenna in the reduced milk and mix well.
Cook till the mixture starts to leave the sides of the pan. Keep stirring continuously.
Add powdered sugar and cook for another 2-3 minutes.
Add cardamom powder and mix well.
Grease a plate with ghee.
Pour the mixture in the greased plate and spread evenly.
Garnish with pistachio slivers and silver foil.
Let the kalakand set for an hour.
When set, cut into small pieces.
It can be stored in an airtight container for 2-3 days in refrigerator.

Notes

If using pasteurized milk, you might have to use more lemon juice to curdle it. Keep adding more until the milk curdles. Then wash well with fresh water to remove the tart flavor.

Nutrition