Kalakand Recipe

Kalakand Recipe

Ingredients

• Fresh milk 2 L
• Vinegar/Lemon Juice as needed
• Sweetened condensed milk 1 tin (400 grams)
• Milk powder 1 cup
• Green cardamoms 4-5
• Pistachios 10-12
• Almonds 10-12

Preparation

1. Heat milk in a thick bottom pan.
2. When it comes to its boiling point, turn the flame off and add vinegar 1/2 tsp at a time until the milk curdles (cottage cheese) and the remaining liquid (whey) is clear and greenish in color.
3. Strain the cottage cheese in a muslin cloth. Wash the cottage cheese with running water to get rid of any sour taste left from the vinegar.
4. Squeeze out the excess liquid.
5. In a non-stick pot add cottage cheese, condensed milk and milk powder and mix.
6. Allow to cook at lowest possible flame, stirring continuously, until the mixture starts to clump together and starts to leave the pot. Do not over-cook at this stage otherwise the resulting kalakand will be hard and dry.
7. Grease a dish with some ghee or oil.
8. Spread the kalakand mixture evenly and top with nuts.
9. Keep the dish uncovered and allow to cool at room temperature.
10. Now cover and refrigerate until set.
11. Cut into squares. Serve kalakand as a sweet or as a dessert. Enjoy!

Kalakand Preparation Video

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Kalakand Recipe

Author: Naush

Ingredients

• Fresh milk 2 L
• Vinegar/Lemon Juice as needed
• Sweetened condensed milk 1 tin (400 grams)
• Milk powder 1 cup
• Green cardamoms 4-5
• Pistachios 10-12
• Almonds 10-12

Instructions

• Heat milk in a thick bottom pan.
• When it comes to its boiling point, turn the flame off and add vinegar 1/2 tsp at a time until the milk curdles (cottage cheese) and the remaining liquid (whey) is clear and greenish in color.
• Strain the cottage cheese in a muslin cloth. Wash the cottage cheese with running water to get rid of any sour taste left from the vinegar.
• Squeeze out the excess liquid.
• In a non-stick pot add cottage cheese, condensed milk and milk powder and mix.
• Allow to cook at lowest possible flame, stirring continuously, until the mixture starts to clump together and starts to leave the pot. Do not over-cook at this stage otherwise the resulting kalakand will be hard and dry.
• Grease a dish with some ghee or oil.
• Spread the kalakand mixture evenly and top with nuts.
• Keep the dish uncovered and allow to cool at room temperature.
• Now cover and refrigerate until set.
• Cut into squares. Serve kalakand as a sweet or as a dessert. Enjoy!