Kalakand has been one of those melt in the mouth sweet dishes that make you feel all warm and fuzzy. I made this one for Janmashtmi and it has been a hit among family and friends.
You shall need: [Time taken- 2.5 hours]
2 L Full cream Milk
3 tbsp lemon juice
60 gms sugar
1.5 tsp cardamom powder
20-25 soaked raisins- chopped
Ghee greased tray/plate
- Boil 1L milk in two bowls.[1L in each bowl]
- With one we shall make paneer and with the other we need to reduce it to half.
- The milk to be reduced in half should be on a medium slow heat.
- To the milk for paneer, add a tsp at a time of lemon juice. We want to be cautious about adding the lemon because we do not want the paneer to be sour.
- Once the milk solids separate, collect the paneer in muslin cloth and let it sit there for 20 min.
- Once the milk to be halved has reached the desired level, add the sugar, raisins and cardamom powder.
- Once the sugar is dissolved, add the paneer, little at a time and stir continuously.
- Now after this point, you cannot really leave the mixture and loiter.
- Watch it well and keep stirring it so that the mix does not stick to the bottom and burn.
- So that we want to do here is remove the moisture as much as possible, we want to left with milk solids with a beautiful colour.
- Once the liquid is evaporated, pour the contents on the greased plate and shape as desired.
- Put the nuts on top and cover with a lid and put some weight on it. Any liquid that didn’t escape earlier shall find it’s way out.
- Cut and serve.
- After adding the raisins, the colour of the kalakand shall change a bit. It will look very pale brown. Don’t get alarmed, this is the desired result.
- Your milk vessels must me very clean with no trace of soap.
- You may add some saffron to get the yellow tinge.
The entry is for The Urban Spice Sweet September Giveaway.