Kalakand | How to make Kalakand

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ByPallavi 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 an aromatic, flavorful and delicious dish which is very much popular in UP. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kalakand is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kalakand at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 150 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kalakand by Pallavi Purani in step by step with pictures so you can easily learn how to cook the perfect Kalakand at your home without any difficulties. Kalakand is one of the representative dishes of UP which you can serve in any special occasions.

  • 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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