Kalakand sweet, you’ll ever taste! It has a moist, juicy, and grainy texture with a perfectly sweet milky taste. Plus, it is super easy to make and perfect for this festive season. Kalakand, a delicious milk-based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. Kalakand that has a smooth texture, more like a burfi is never authentic. This sweet is famous for its granular texture. It’s never smooth!
The Fusion of Milk & Lemon
The milk and lemon are infused together, which will break into solids.
Straining Process
Take it out on a muslin cloth and strain the water that will be left with will be pure milk solid.
The Presentation
The Kalakand dish is generously greased with clarified butter and garnished with chopped almonds and pistachios.
KALAKAND
INGREDIENTS:
- Clarified butter – 2 tablespoons for mixture and as required for greasing
- Milk 8 cups
- Sugar 1/2 cup
- Cardamom powder 1 teaspoon
- Lemon 4 tbsp
- Dry fruits chopped as required
INSTRUCTIONS:
- Boil 4 cups of milk and add lemon juice to it.
- Further, drain off the curdled milk using a strainer and rinse with cold water properly to removes its lemon flavor.
- Strain it properly again using a strainer and keep it aside.
- Add the rest 4 cups milk and sugar. Stir it continuously on a low flame for a few seconds until the sugar melts.
- Now, add cardamom powder and strained milk. Stir it continuously until the mixture leaves the pan.
- The mixture should not look dry and some moisture should be there. Turn off the flame when it gets granular texture.
- Now, take a baking tray and grease it
- Further, transfer the mixture to the baking tray and spread it evenly. Apply clarified butter to the spatula, which helps to set the mixture properly.
- Now, garnish it with the dry fruits. Allow it to set in the refrigerator for an hour or at the kitchen top for 2 to 3 hours.
- When set, cut into small pieces.
- Delicious is ready to be served.