Kalakand

 

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.