“Kalakand” is a very popular Indian sweet. It is made during different festivals and celebrations in India. Today I am giving you a very simple recipe of making it at home. Packed with calcium and protein, this energy rich recipe is just what you need to perk you up on a slow day.
Ingredients for 9 – 12 pieces :
- Whole Milk – 2 liters
- Lemon juice – 2 tbspoon
- Powdered sugar – ½ cup
- Thinly sliced pistachio for garnishing
- Ghee for greasing
First of all make “cottage cheese” or “paneer” or “chena” with 1 lit. (approx. 4 cups) of the milk. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.
In a heavy bottomed pan boil the remaining 1 lit milk on medium flame until it reduces to half, stir occasionally so that it doesn’t get burnt at the bottom. After squeezing the water very well from the “paneer” break them into small pieces and add to the half reduced milk in the pan. Now cook this, stirring continuously, till it becomes a kind of dough and starts leaving the pan from the bottom (i.e. all the moisture evaporates and a solid mass remains). Then add the sugar and stir for another 2 or 3 minute to incorporate the sugar very well into the dough. After adding the sugar you will get a soft dough in a lump form. Now transfer it in a plate greasing with ghee and flat it out in a ½ inch thick square and level the surface. Now sprinkle the sliced pistachios on top while it is still warm so that the pistachio can stay on the top of the Kalakand well. Now leave it to set for a few hours in a cool, dry place. When completely set, cut into squares or diamonds.