Kalakand recipe
Popular milk sweet recipe perfect for festivals and celebrations
Servings: 8 pieces
Ingredients
- 4 cups of milk
- 1.5 tbsp lemon juice
- 1/3 cup sugar
- ¼ tsp cardamom powder
- ½ tsp ghee
- Pistachio few to garnish
Instructions
- Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame low and allow the milk to reduce into 1 to 1 and 1/4 cups.
- Meanwhile, boil the remaining 2 cups of milk in a vessel, and once when it comes to a 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 overcooking 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 becomes a whole mass.
- This took approximately 11 minutes for me.
- Grease a plate with ghee and keep it 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 them with sliced pistachios.
Notes
Note:
1. You can replace sugar with 1/2 tin of condensed milk. 2. If using condensed milk add it after the milk comes to a boil. 3. Kalakand can be made in the microwave also.
1. You can replace sugar with 1/2 tin of condensed milk. 2. If using condensed milk add it after the milk comes to a boil. 3. Kalakand can be made in the microwave also.
