Kalakand Recipe - Diwali Sweets Recipes

Kalakand Recipe
This Kalakand Recipe is authentic and tastes just like the ones in sweet shops.Kalakand is one among the sweet recipes that I wanted to try for this Diwali 2014.I browsed around several recipes, checked few cookbooks too but I was not convinced as I wanted to a kalakand recipe to replicate the ones in sweet shops.So finally I tried the recipe from a small supplementary book that my perimma gave me years back.I modified the measures alone(as it was in gm measures) and tried .

I love kalakand for the grainy texture and milk flavour.This kalakand recipe came close to the one in sweet shops though the color of kalakand in shops in slightly on the brown shade but tastewise I am completely satisfied with the results.Also hubby who tasted the first one, gave a big thumps up and said its the best....happy me :) As you know I usually have this habit of trying recipes from scratch atleast for the first time, then I may take the short route ;) So that's the reason I made fresh paneer for kalakand, but I guess sure it makes a difference.

Kalakand Recipe

Kalakand Recipe

Preparation Time:15 mins | Cooking Time : 15 mins | Makes:10-12 pedas
Recipe Category: Sweet | Recipe Cuisine: Indian

To make paneer:

Milk - 3 cups
Curd - 1/4 cup

Milk - 1 cup
Condensed Milk - 2 tbsp
Sugar - 1/4 cup
Saffron - 4 strands
Cardamom powder - 1/8 tsp
Pistachios - 5 chopped finely

Method:

  1. Boil 3 cups of milk, when its about to boil add curd  and keep the flame to low.Keep mixing till the water seperates.
    How to make kalakand - Step1
  2. Keep stirring until the whey separates completely.Now switch off.Filter the whey and collect it in a container(check my notes how to use whey water).Now collect the paneer.
    How to make kalakand - Step2
  3. Wash it once in running cold water.Set aside.Now boil 1 cup of milk, simmer and let it become half in quantity.Then add condensed milk.
    How to make kalakand - Step3
  4. Once the milk is reduced add paneer and sugar.
    How to make kalakand - Step4
  5. Let it boil but keep in medium low else it will get burnt easily.Add cardamom powder.Once it gets thick like a whole mass, with bubbles at the edges,Switch off.Now spread this mixture in a plate and level it at the sides and top.Garnish with chopped pistachios and saffron strands.
    How to make kalakand - Step4
  6. Refrigerate it for an hour.Then cut into pieces and serve.
    How to make kalakand - Step5
Keep refrigerated.
Kalakand Recipe

My Notes:

Kalakand Recipe

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