Kalakand Recipe: Hello friends, welcome to my new recipe. During festivals, the consumption of various types of sweets increases. The result is that many times milk is not available, khoya is not available, paneer is expensive. In short, milk products are either not available or very expensive, due to which sweets also become very expensive. Still we buy these sweets but due to mass production, these sweets are unhealthy and unhygienic.
If you want to get rid of them, then follow this sweet recipe and make it at home.
This delicious sweet is made from milk and turns out to be very soft and tasty. It is so delicious that after eating it once, you will be desperate to eat more! Let’s start making delicious Kalakand
Table of Contents
Ingredient
- Full-fat milk (2 liters)
- Sugar (100 grams)
- Vinegar (2 tablespoons)
- Cardamom powder (1/2 teaspoon)
- Chopped pistachios (for garnish, optional)
Cook the milk:
While making kalakand you need 2 lt full fat milk, means full cream milk. And you have to cook the full cream milk until it gets a boil. After boiling add 100 grams sugar and 2 tbsp vinegar. Now stire it continuously and it will be ready in a few minutes.
After some time you will notice, it’s reduced by more than half, more grain are being. As the moment it’s getting more grainy and milk is getting reduced and the grain will get thick with time.
Add cardamom powder:
When your milk starts thickening then add 1/2 teaspoon cardamom powder to it. If you want you can add nuts at this stage as well and if you want you can add on the top of it for garnish.
Keep in mind: Keep in mind that you have to continuously stire it. Because at this stage it can get burnt, Now you have to cook it on low flame.
What will happen is, you’ll take it out on such a stage. It will be a bit runny, so that when it will go to the tray it get’s set perfectly. If you have thicked it more in cauldron then it will be very hard in tray.
Pour in the tray:
While kalakand is leaving the cauldron, This is the indication this is ready. Now you will take it out in the tray. And you can set the length and breadth according to yourself. Now add chopped pistachios on top. You’ll keep it aside to get completely cool down.
Keep in mind: Keep it in the fridge only after it becomes as warm as the room temperature.
Cut it:
After some time your Kalakand will set well. Even after setting it, Kalakand is always delicate that’s why handle with care. Now cut and devided it. And your kalakand will be done.
Read also: Make Perfect Layered Soan Papdi at Home in Minutes – Easy Recipe
Tips:
- While making kalakand the main work it reducing the milk and for reducing the milk you need high flame but you have to continuously stire it.
- When you add vinegar, milk should be curdle just a little.
- Do not make the milk too thick.
- Keep it in the fridge only after it becomes as warm as the room temperature.
22 Years in the Kitchen, Cooking with Love!
I am Anjani Singh, a simple housewife. I have a deep passion for Indian cuisine. Whether it’s traditional recipes learned from my grandmother or modern fusion flavors, I try to create all kinds of delicious dishes.