Kalakand | How to make Kalakand

By Sushreeta Supkar  |  3rd Nov 2015  |  
4.3 from 3 reviews Rate It!
  • Kalakand, How to make Kalakand
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    10

    People

138

3

Video for key ingredients

  • How to make Chenna

About Kalakand Recipe

A very tasty and popular Indian dessert.

Kalakand is delicious and authentic dish. Kalakand by Sushreeta Supkar 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 15 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.

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)

Annie Ja year ago

we need not wash the vinegar from the chena?
Reply

Sushreeta Supkar2 years ago

Reply

Anita Kadian2 years ago

i will try
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