Kalakand is an Indian sweet. It’s delicate grainy texture is savoured by all and never fails to impress the guests. This is a milk dessert made with full fat milk, sugar and cardamom powder. This 3 ingredient sweet is hugely popular in the Indian Mithai shops.
This Indian milk dessert was invented in 1947 by a sweet maker named Baba Thakur Das. Since he was residing in Alwar, a city in Rajasthan, this sweet is known as Alwar kalakand. Making kalakand in the authentic way takes several hours & is a lot of arm work as it requires continuous stirring. This lengthy process of reducing the milk to form the solids refrains most people from making this at home. Here’s how kalakand can be cooked instantly within 15-20 minutes. Don’t worry It tastes great and can be made effortlessly at home.
In the traditional recipe, a small quantity of acidic ingredient like alum or citric acid is added to achieve a grainy texture. But in this instant recipe, chenna/ homemade paneer does that job.
INGREDIENTS
- 1 tin condensed milk
- 250 grams homemade paneer
- ½ teaspoon cardamom powder
- 2 tablespoons chopped nuts (pistas, cashews or almonds)
- 1 teaspoon edible rose water or kewra water
- Make chenna/ paneer
How to make paneer at home:
- Pour 6 cups of full fat milk to a pot and bring it to a boil. Add 2 tablespoon lemon juice or half cup yogurt to the hot milk.
- Stir and continue to boil till the milk begins to curdle. Turn off when you see the whole pot of milk curdled well & whey has separated completely.
- Pour 2 cups cold water immediately. Drain this to a cheese cloth lined over a colander. Hold the cheese cloth carefully under running water and rinse it well to remove the lemon flavour.
- Bring the edges together and squeeze off to drain all the excess whey from the paneer. Hang it for about 10 to 20 minutes.
How to make kalakand:
- Grease a small tray with ghee and keep this aside.
- Pour condensed milk to a heavy bottom non-stick pan. Add the chenna Or grated paneer. Mix them well and begin to cook on a medium flame.
- Keep stirring continuously.
- Continue to stir and cook until the mixture begins to thicken.
- Then reduce the flame to low and continue to stir for 8-9 minutes until the consistency becomes thicker.
- Do not overcook. The mixture has to be moist and juicy but not dry.
- When you see the mixture begins to leave the sides yet remains juicy (not runny) transfer the kalakand immediately to the greased tray.
- Spread it evenly and Sprinkle nuts.
- Refrigerate kalakand for at least 2 hours. It will set to a soft set crumbly cake. Then cut to desired sizes.
- Remove it from the fridge 30 to 60 minutes before serving. Kalakand is best served warm or chilled but the texture won’t be good if it is too cold.
Try making this fresh soft set sweet at home. Celebrate dairy month with this exotic milk made recipe.
