Kalakand | How to make Kalakand

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By Pallavi Purani
Created on 29th Sep 2015
  • Kalakand, How to make Kalakand
  • Kalakand | How to make Kalakand (10 likes)

  • 0 reviews
    Rate It!
  • By Pallavi Purani
    Created on 29th Sep 2015

About Kalakand

Kalakand has been one of those melt in the mouth sweet dishes that make you feel all warm and fuzzy.

Kalakand is delicious and authentic dish. Kalakand by Pallavi Purani is a great option when you want something interesting to eat at home. Restaurant style Kalakand is liked by most people . The preparation time of this recipe is few minutes and it takes 150 minutes to cook it properly. Kalakand is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kalakand. Kalakand is an amazing dish which is perfectly appropriate for any occasion. Kalakand is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kalakand at your home.

  • Prep Time0mins
  • Cook Time21 /2Hours
  • Serves5People
Kalakand

Ingredients to make Kalakand

  • 2 Litre - Full cream Milk
  • 60 gms - Sugar
  • 20 to 25 - Raisins chopped and soaked
  • 1-3 tbsp - Lemon juice
  • 1 1/2 tsp - Cardamom powder
  • Chopped nuts a handful

How to make Kalakand

  1. Take two pots and add 1 litre of milk to each pot and leave it to boil. Leave one pot of milk on low flame to reduce to half.
  2. When the other pot milk comes to boil, add a tsp of lemon juice. When the milk solids starts to separate, tie this up in muslin cloth and leave it to drain for 20 minutes.
  3. Check the other pot, where we kept milk to reduce, if milk has come down to half of its quantity, then add sugar, raisins and cardamom powder.
  4. Stir till sugar gets completely dissolved. Now add in paneer little at a time by stirring continuously to avoid sticking at the bottom.
  5. All we need is to remove moisture from the recipe and left with beautiful colored milk solids.
  6. When the mixture turns light brown and liquid is completely evaporated, the transfer this onto a greased plate and shape as you like. Sprinkle nuts on top.
  7. Cover this with a lid by keeping weight on it. If any remaining liquid is there it will come out now. Serve by cutting into desired shapes.
My Tip: Keep muslin cloth, ghee greased tray/plate and knife handy.

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