Kalakand-Easy milk based sweet recipe

KalakandKalakand is a traditional north Indian sweet made with milk. This dish originated from state of Rajasthan (Source:wiki). I had tasted kalakand few years back at Srikrishna sweets, which tasted very similar to Tirattipal but was bit more crumbly and was pure white in color.

I searched recipes around this and found one at Swasti’s website. Since I do not like texture of condensed milk, I modified this recipe to my taste and it came out very well. It is a simple dish made primarily with Milk and Sugar. More importantly, you can never go wrong with Kalakand. It is simple and lends to mistakes. Find troubleshooting tips below the post, if need be.

Here is the Kalakand recipe which is quite easy to make, healthy too.

Kalakand
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Kalakand-Delicious Milk based sweet
Prep Time
5 mins
Cook Time
30 mins
Total Time
45 mins
 
Kalakand is a simple milk based sweet
Course: Dessert
Cuisine: Indian
Servings: 4 People
Ingredients
  • 1 Litre Milk
  • 2 Tablespoon Sugar
  • 1 Tablespoon Lime Juice/Curd
  • 1 Tsp Cardamom Powdered
  • 1 Tablespoon Pista Powdered
Instructions
  1. Boil milk till the boiling point. Separate into two equal part.
  2. In one part add, add Curd/Lemon and make chhena. Chhena is very similar to paneer which is not pressed. Strain the mixture and separate the solid. I used a metal strainer as shown in the picture. Hold the Chhena under running water to remove any residual lime juice/Curd that could be left. Let it rest for 10 min.
  3. In a kadai, add the remaining part of milk in a low to medium flame. Stir till milk reduces to half of the original measure. This step is very important.
  4. Once milk thickens, add Chhena, cardamom powder and sugar and stir continuously. You will find the mix loosening after the addition of sugar. Keep stirring. At one point, you can find the mixture solidifying.
  5. Add the mixture to the plate and allow it cool.
  6. Cut the mixture into square shape and garnish with pista and almond.
Recipe Notes
  1. In Step 3, milk should thicken well and when you add Chhena milk should not crumble. This is the only mandatory check.
  2. When you are removing the mixuture, the mix should have moisture. That is the right consistency. You will be able to cut into cake only if you remove it at right consistency.
  3. Incase you find the mix with residual water, simply microwave till it thickens. You can even add in a kadai and mix.
  4. If you find the mix too crumbly, simply add two spoons of milk and stir again. You can bring it to right consistency.
  5. Have a check on the flame always. Flame has to be medium to low only. Otherwise Kalakand would change color and taste.
 

Kalakand – Step by Step method with pictures

  1. Boil milk till the boiling point. Separate into two equal part.Kalakand
  2. In one part add, add Curd/Lemon and make chhena. Chhena is very similar to paneer which is not pressed. Strain the mixture and separate the solid. I used a metal strainer as shown in the picture. Hold the Chhena under running water to remove any residual lime juice/Curd that could be left. Let it rest for 10 min.
  3. In a kadai, add the remaining part of milk in a low to medium flame. Stir till milk reduces to half of the original measure. This step is very important.Kalakand
  4. Once milk thickens, add Chhena, cardamom powder and sugar and stir continuously. You will find the mix loosening after the addition of sugar. Keep stirring. At one point, you can find the mixture solidifying.Kalakand
  5. Add the mixture to the plate and allow it cool.Kalakand
  6. Cut the mixture into square shape and garnish with pista and almond.
Notes:
  1. In Step 3, milk should thicken well and when you add Chhena milk should not crumble. This is the only mandatory check.
  2. When you are removing the mixuture, the mix should have moisture. That is the right consistency. You will be able to cut into cake only if you remove it at right consistency.
  3. Incase you find the mix with residual water, simply microwave till it thickens. You can even add in a kadai and mix.
  4. If you find the mix too crumbly, simply add two spoons of milk and stir again. You can bring it to right consistency.
  5. Have a check on the flame always. Flame has to be medium to low only. Otherwise Kalakand would change color and taste.

Related: Have you looked at Tirattipal and Jangiri recipes. Do check and let me know your feedback.

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