Kalakand is a traditional indian sweet made with milk and sugar, known for its soft, crumbly texture and deliciously rich flavor. It's often flavored with cardamom and garnished with pistachios or almonds, making it a popular treat during festivals like Diwali, Eid, and Holi.

Here’s a step-by-step guide to make Kalakand at home.

Ingredients:

· Full Cream Milk – 1 liter

· Sugar – 1/2 cup (adjust to taste)

· Lemon Juice or Vinegar – 1 tbsp (to curdle the milk)

· Cardamom Powder – 1/2 tsp

· Ghee (Clarified Butter) – 2 tbsp

· Chopped Pistachios/Almonds – For garnish (optional)

Instructions:

1. Boil the Milk:

· In a heavy-bottomed pan, pour 1 liter of full cream milk and bring it to a boil on medium heat.

· Keep stirring the milk regularly to prevent it from sticking to the bottom of the pan.

2. Curdle the Milk:

· Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar little by little while stirring continuously.

· The milk will start to curdle and separate into paneer (chhena) and whey.

· Stir until the whey is separated completely from the milk solids. Once separated, remove the pan from heat.

3. Drain the Whey:

· Place a fine muslin cloth or a strainer over a bowl to drain the whey from the curdled milk.

· Squeeze out as much liquid as possible, leaving you with the soft paneer or chhena. This is the base for your Kalakand.

4. Cook the Paneer Mixture:

· In the same pan, heat 2 tbsp of ghee. Once the ghee melts, add the paneer or chhena.

· Cook the mixture on low to medium heat while stirring it constantly. This helps to smoothen the mixture and cook out any excess moisture.

· Gradually add 1/2 cup of sugar and stir well. Continue cooking until the sugar dissolves completely and the mixture thickens. This should take about 10-15 minutes.

5. Add cardamom Flavor:

· Once the mixture thickens and begins to come together, add 1/2 tsp of cardamom powder.

· Stir it well to evenly distribute the flavor.

6. Set the Kalakand:

· Grease a flat dish or tray with a little ghee.

· Pour the hot Kalakand mixture into the greased dish, spreading it evenly with the back of a spoon.

· Let the mixture cool at room temperature. Once it sets and becomes firm (this will take about 1-2 hours), cut it into squares or diamonds.

7. Garnish and Serve:

· Once the Kalakand is set, garnish it with chopped pistachios or almonds on top for added texture and decoration (optional).

· Your homemade Kalakand is ready to serve!

Tips for Perfect Kalakand:

· Milk Quality: Use full-fat milk for a richer, creamier Kalakand. The better the milk quality, the better the taste of your Kalakand.

· Sugar Adjustment: You can adjust the sugar based on your preference. Some like their Kalakand to be sweeter, while others prefer a less sugary version.

· Texture: Kalakand should have a soft, crumbly texture. If the mixture is too dry, add a little more ghee or milk while cooking. If it’s too runny, cook a bit longer until it thickens.

· Serving: Kalakand is best enjoyed chilled after it has set. You can store it in an airtight container for about 3-4 days in the refrigerator.

Enjoy!

This delicious Kalakand is rich, creamy, and absolutely melt-in-your-mouth. Whether for a special occasion or just as a sweet treat, it’s sure to delight anyone who tastes it!

Disclaimer:

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