Kalakand is an Indian sweet dish that is commonly had during festivals like Holi , Rakshabandhan , Navratri  and Diwali. It is very easy to make and most of the cooking time is spent on reducing the milk. Let us have a look at it's recipe !

Ingredients (500 g) :

  • Full fat milk - 2 litres
  • Sugar - 1 Cup
  • Lemon - 1-2
  • Cardamom Powder - 1 tbsp
  • Sliced Pista (Sliced Pistachios) - 15 
  • Ghee - For greasing 
  • Saffron (Kesar) - 10-15 Strands
Method :
  • Boil 1 litre milk and lower the flame after it is fully boiled.
  • Squeeze the juice of lemon in the milk till the water separates from the water and is formed into Paneer (Cottage Cheese).
  • Strain the Paneer till the water is removed from it and wash it under running water so that the lemon is washed off from the Paneer.
  • Squeeze the Paneer if you feel there is still some amount of water in it.
  • Heat the other litre of milk on medium flame and keep stirring it continuously till it reaches a thick semi-solid consistency and add sugar to it.
  • Mix it till the sugar melts and is formed into a semi-thick consistency.  
  • Add Cardamom powder and saffron to it .
  • Now , mix the Paneer into the thickened milk and cook it till it reaches a consistency firm enough to make the Kalakand.
  • Grease the container with ghee and fill it with the mixture , flatten it and sprinkle Pista over it.
  • Let it set in the refrigerator for 6 hours.
  • After 6 hours , cut them into pieces according to the desired size.