Kalakand Recipe
The festival of Janmashtami is incomplete without the goodness of dairy sweets. And one of the sweets that you can prepare at home and offer to Lord Krishna is Kalakand. Often called Indian milk cake, is a rich, soft, and grainy-textured sweet made from milk, sugar, and cardamom, and garnished with nuts. Here’s the simple recipe to try at home.
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Ingredients required
2 litres full-fat milk, 2-3 tbsp lemon juice or vinegar, 3/4 cup sugar, 1/2 tsp cardamom powder, 1/2 tsp cardamom powder, 1 tbsp ghee, 2 tbsp chopped pistachios/almonds
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Step 1
First of all, boil 1 liter of milk in a heavy-bottom pan.
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Step 2
Add lemon juice/vinegar to curdle the milk. Keep stirring and once done, strain through a muslin cloth, rinse with cold water, and squeeze out excess water.
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Step 3
Heat another pan and boil the remaining 1 liter of milk and simmer until it reduces to about half its quantity, stirring often to avoid burning.
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Step 4
Crumble the paneer into the thickened milk. Cook on low flame and keep stirring.
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Step 5
Next, add sugar and cardamom powder. Cook for a few more minutes until the mixture thickens again.
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Step 6
In the meantime, grease a tray/plate with ghee, spread the mixture evenly, and smooth the top and garnish with chopped pistachios or almonds.
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Step 7
Let it cool at room temperature, then refrigerate for 1–2 hours before cutting into squares. Serve and enjoy!
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