Ajmeri Kalakand | How to make Ajmeri Kalakand

By Zeenath Amaanullah  |  9th Oct 2016  |  
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  • Ajmeri Kalakand, How to make Ajmeri Kalakand
Ajmeri Kalakandby Zeenath Amaanullah
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

18

0

About Ajmeri Kalakand Recipe

The ever famous delicious sweet of India. Also made in Pakistan. Granular and slightly brownish in colour which it gets from the thickening of milk and the caramelization of the sugar added due to prolong cooking.

The delicious and mouthwatering Ajmeri Kalakand is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Ajmeri Kalakand is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Ajmeri Kalakand. Zeenath Amaanullah shared Ajmeri Kalakand recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Ajmeri Kalakand. Try this delicious Ajmeri Kalakand recipe at home and surprise your family and friends. You can connect with the Zeenath Amaanullah of Ajmeri Kalakand by commenting on the page. In case you have any questions around the ingredients or cooking process. The Ajmeri Kalakand can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Ajmeri Kalakand with other users

Ajmeri Kalakand

Ingredients to make Ajmeri Kalakand

  • Milk about 2 litre
  • paneer made from half of it
  • The rest half is left to simmer on low flame until reduced to 1/4th
  • sugar about 1 1/2 cups heaped
  • Condensed milk about 4 to 5 tbsp or as desired according to your sweet tooth
  • pistachios and almonds for the garnishing.

How to make Ajmeri Kalakand

  1. Boil one half of the milk. Add the lemon juice of one small lemon or a tbsp of vinegar and stir it.
  2. Drain it using a muslin cloth and keep it aside for about 30 mins.
  3. Boil the other half of the milk and reduce it to 1/4 th by simmering it on low flame and keep stirring it occasionally in order to prevent it from burning.
  4. After done, add the paneer to this and even the sugar.
  5. Mix it well and add the condensed milk.
  6. Let it simmer on medium flame.
  7. Keep stirring it until it thickens.
  8. It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled.
  9. Grease a dish and remove the kalakand on to it.
  10. Let it cool in the fridge.
  11. Cut into desired shapes and serve garnished with sliced almonds and pistachios.

My Tip:

This can also be made instantly using milk powder instead of the cottage cheese. The cooking time also gets reduced.

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