Kalakand is a milk sweet which i tried for the first time and i was very much impressed by the outcome of this sweet. Though i have tasted this few years ago,this is the first time i attempted to try this and it was a great hit.
|MILK||2 CUPS + 2 CUPS|
|LEMON JUICE||1 AND 1/2 TBLSP|
|SUGAR||1/4 CUP +3 TBLSP|
|CARDAMOM POWDER||A PINCH|
|GHEE||1/4 TSP(TO GREASE THE PLATE|
|PISTACHIO||FEW TO GARNISH|
This measurement yielded 7-8 kalakands of medium size.
- Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame in low and allow the milk to reduce into 1to 1 and 1/4 cup.
- Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
- Now you can see the water start separating.
- switch off the flame to avoid over coking and drain with a clean muslin cloth.
- Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
- Add this Paneer to the boiling milk and mix well.
- Keep the flame low.
- Add sugar and cardamom powder to this and mix well.
- Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
- This took approximately 11 minutes for me.
- Grease a plate with ghee and keep aside.
- Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
- Keep this in the refrigerator for half an hour.
- After that, cut them into squares and garnish with sliced pistachios.
- You can replace sugar with 1/2 tin of condensed milk.
- If using condensed milk add it after the milk comes to a boil.
- This can be done in microwave also .