Kalakand Recipe Step By Step Video Whiskaffair

on Aug 07, 2020, Updated Oct 04, 2024

About This Recipe

Kalakand is a scrumptious sweet dish that is popular in most Indian homes, particularly in the North, and is served during festivals and special occasions. It is made with mainly two ingredients – milk and sugar. This Indian sweet is flavored with cardamom powder that adds a subtle flavor in the sweet. You can make this sweet to enjoy after your everyday meals as it is not as heavy as other Indian desserts, but it tastes the best when consumed fresh. Every time I have extra milk in my fridge, either it goes into making fresh paneer or if we are in the mood to eat something sweet, Kalakand is prepared. You can even flavor this Indian dessert and make variations such as Kesar, Chocolate, Mango Kalakand, etc. This dessert requires some muscle work to come together. So make it when you have some time at hand and energy to stand by the stove and stir the mixture until it cooks to desired consistency. This homemade Dessert is,

Delicious Easy to make Better than the store-bought one Perfect for festivals

Here are some more Indian Mithai recipes, that I make at home during festivals and special occasions

Bread Malai Roll Malpua Phirni Gulab Jamun Mango Phirni Mawa Kachori Balushahi Lauki Halwa Sooji Halwa Kaju Ki Barfi Puran Poli

Ingredients

Milk – Use full fat or full cream milk to prepare Kalakand, as it gives the best results. Buffalo milk will yield white while the cow’s milk will yield yellowish kalakand. Lemon Juice – Lemon juice is added in the boiled milk to curdle the same and prepare Chenna out of it. You can even use white distilled vinegar instead of lemon juice to curdle the milk. Sugar – You can adjust the amount of sugar according to your taste. Ghee – Ghee is used to grease the tray, where we will set the Kalakand. Cardamom Powder – This ingredient makes all the difference. It adds a subtle yet delicious flavor, which makes it even more delicious. Pistachios – Pistachios are used to garnish the Kalakand, If you like, you can chop more dry fruits such as almonds and cashews to top the same. Silver Foil – To make it look even more appealing, apply some silver foil or chandi varak on top.

Step By Step Recipe

Heat 1 litre milk in a pan. When the milk comes to a boil, simmer the heat. Add lemon juice to the milk. The milk will curdle. Switch off the heat 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. Bring the milk in the other pan to a boil. Add this paneer in the other pan when the milk has reduced to half. Cook till the mixture starts to leave the sides of the pan. Add sugar and cook for another 2-3 minutes. Add cardamom powder. 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. When set, cut into small pieces.