Kalakand Recipe

It is very easy to make. This is great for beginners, who want to make sweets. This is the first sweet that I made. Today I am going to upload this recipe for Janmashtami.

 

9 Pieces

Ingredients

 

4+4 cup   whole milk

2   tbsp vinegar or lemon juice

½ cup ground   sugar

A pinch cardamom powder

Few pistachio & almond to garnish

¼ tsp Ghee to grease the plate

Procedure

First heat 4 cups of milk in a heavy vessel and once this reaches the boiling consistency just keep the flame in low and allow the milk to reduce into 50%.

Keep stirring the milk every 1-2 minutes. The milk should not get burnt & stick to the vessel.

Meanwhile boil the remaining 4 cups of milk in a vessel and when the milk will start to boil, add vinegar (you can add lemon juice) to this.

Now the water starts separating. Switch of the flame to avoid over cooking and sieve the water through a thin cotton cloth. After draining all the water out, wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer. Then lift the cloth from all the sides and squeeze the extra water out of the paneer. The paneer is ready now.

Keep stirring the other milk. Now add crush the paneer to the boiling milk and mix well. Keep the flame low. It should be thick enough to stick together. 

There should be no water left in this. Simmer the flame & add sugar and cardamom powder to this & mix well.

Sauté this nicely without getting burnt, till the moisture leaves. It will become a whole mass (like and dough).

Grease a plate with ghee and keep aside. Put the mixture on the plate and press it using a spatula to make it even.

Add the chopped Almonds and pistachios & press them into the kalakand.

Keep this in the refrigerator for half hour. Now your kalakand is ready. Cut it into pieces and serve.