Kalakand, or “kalakanu” is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is a Rajasthan based sweet and it is said to be invented by Baba Thakur Das in Alwar, in 1947.
Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture.
- 8 cups of milk
- 1/2 cup of sugar
- 2 to 3 tablespoons of lemon juice
- 1 tablespoon of sliced almonds or/and pistachio for garnishing
For Making Paneer:
- Mix lemon juice in ¼ cup of hot water.
- Boil the 4 cups of milk in a think bottom vessel or a non-stick pan over medium heat, stirring occasionally to make sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well to take out the sourness from the lemon.
- To take out the excess water, lightly squeeze the wrapped paneer. Do not knead the paneer.
- Boil remaining 4 cup of the milk in a thick bottom frying pan on medium high heat until the milk reduces to about two cups and stir it continuously.
- Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
- Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
- Pour it over greased plate keeping about half inch thick.
- Let it cool for about one hour. Cut the kalakand in squares.
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