Kalakand | How to make Kalakand

3 reviews
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BySushreeta Supkar
Created on 3rd Nov 2015
  • Kalakand, How to make Kalakand
  • Kalakand | How to make Kalakand (32 likes)

  • 3 reviews
    Rate It!
  • By Sushreeta Supkar
    Created on 3rd Nov 2015

About Kalakand

A very tasty and popular Indian dessert.

Kalakand is an aromatic, flavorful and delicious dish which is very much popular in Rajasthan. 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 15 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kalakand by Sushreeta Supkar 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 Rajasthan which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time15mins
  • Serves10People

Video for key ingredients

  • How to make Chenna

Kalakand

Ingredients to make Kalakand

  • Milk - 6 cups
  • Sugar - 1/2 cup
  • Sooji - 1 and 1/2 tsp
  • Elaichi powder 1-2 tsp
  • Ghee - 1 tablespoon
  • Few nuts (optional)
  • Vinegar 5-6 tablespoon

How to make Kalakand

  1. Boil the milk, then lower the flame and cook till the milk starts to thicken and reduce in quantity. Once the milk has reduced, pour in the vinegar and stir. The milk will form curdles, pour this curdled milk into a pan lined with a muslin cloth. Squeeze the whey out and keep the chenna aside. (Note to throw away 1 and 1/2 cup of whey while storing the rest of it).
  2. Cook the chenna along with the rest of the whey and sooji, till the moisture is reduced. Add sugar and cook till you achieve a smooth dough like texture. Add the elaichi powder and ghee, stir it well.
  3. Grease a plate with the ghee and pour in the kalakand mixture. Smooth it with a spatula. You may garnish it with nuts.
  4. Let the kalakand cool down completely.
  5. Slice the kalakand and serve it in room temperature or cold.

Reviews for Kalakand (3)

Anie J7 months ago
we need not wash the vinegar from the chena?
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Sushreeta Supkara year ago
Reply

Anita Kadian2 years ago
i will try
Reply