Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set burfi is widely sold in sweet stalls and is not commonly made in households. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. It is garnished with a generous amount of fine chopped nuts.
INGREDIENTS –
Full cream milk – 2 litre
White vinegar – 2 tbsp mixed in ½ cup water
Sugar – 6 or 7 tbsp or as per taste
Pistachios sliced for garnish
METHOD
Boil 11/2 litre milk for making Chena.
When it starts boiling, turn off the flame .
Gradually add the vinegar mixture and allow the milk to curdle .
keep stirring till the complete milk curdles well.
pass the curdled mixture through a strainer covered with muslin cloth .
pour some cold water through it.
squeeze and remove the excess water .
transfer to a plate and mash it well with a masher or hands.
Boil the remaing ½ litre milk it till it reduces to half.
Add the sugar and mix well .
Stir it continuously and cook for 3 to 4 mins.
Then add the Chena ,m ix it well .
Stir and cook it on high flame for 5 mins.
Off the flame .
Don’t over cook .
Transfer the mixture in a tray.
Garnish it with chopped Pistachios & let it to set for minimum 6 to 7 hours or more till it sets completely ..
Cut it in pieces & enjoy
milk kalakand recipe
NOTE – You can add any fruit pulp or emulsion or food colour + essence in the end for flavoured kalakand .
