Kalakand
September 24th, 2009 filed under Desserts
Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture.
Recipe makes about 12 to 16 pieces.
Ingredients:
- 8 cups or 2 quart milk
- 1/2 cup sugar
- 2 to 3 tablespoons lemon juice (for making paneer)
- 1 tablespoon sliced almonds or pistachio for garnishing
Method:
Making Paneer:
- Mix lemon juice in ΒΌ cup of hot water and put aside.
- Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
Making Kalakand:
- Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
- Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
- Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
- Pour it over greased plate keeping about half inch thick.
- Let it cool for about one hour. Cut the kalakand in squares.
Tips:
- Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
- If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.
Hello Manjula aunty……i tried ur this recipe nd it turned out to be very good…my husband liked it very much and he said me that u should thx Mrs. Manjula for such a nice recipe…….thx again…
dear aunty! i love yours all the Recipes thank you so much for teching us in very easy & comfi way .
Hello Manjulaji,
I have tried this recepie and it trun out the be very good. My husband couldn’t believe that this sweet was soo good, he couldn’t stop eating when I offer it to him. It was very good. I cann’t wait to try other mithai you have on this site. thank you so much for this easy recepie. Pleas put on more mithai recepie.
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Hi Manjula Aunty
Can you use jaggery in any of these sweet recipes? I love the flavour and it is meant to be healthier to eat jaggery instead of regular sugar.
Thankyou!
i wanted to try this recipe just after seeing them as it did not use anything much but just milk, it turned out great……even much more tastier the next day of making them.
hi aunti,
ur recipe is very good. i really like it n seems very easy to cook. plz tell me how to make khoya at home.
thank you
hello aunty.
hope u r doing well….
i made kalakand but the dough did not turned out to b that smooth as shown in video,mine was grainy???please suggest.
Dear Manjula Ji, Can we put market made paneer in kalakand instead of making as per your recipe?? Please guide
Arpana,
Store bought paneer does not work usually with dessert preparations.
hi mankjula,already sent acomment please note the change in my e-mail id,,,,,,,,thank u.