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Browse More North Indian Sweet Recipes:
Kalakand
Brief Description
Kalakand is one of the main sweet and originally from Andhra Pradesh. It is prepared by cottage cheese, sweetened milk and solidified. It is most famous in Rajasthan, Alwar, India. Kalakand is mostly prepared during celebrations and festivals. Kalkand is easy to make by following this recipe.
Preparation Time Minutes -5-8 Cook Time Minutes -20-25 Serves People - 4 Ingredients For Kalakand
- Milk - 8 cups or 2 quart
- Sugar - 1/2 cup
- Lemon juice (for making paneer) - 2 to 3 tablespoons
- Sliced almonds or pistachio for garnishing - 1 tablespoon
How to make Kalakand
Making Paneer:
- Take water and add ¼ lemon juice, knead well. Set aside.
- In a deep pan, Boil the milk on average flame, keep stirring properly.
- Once the milk is done, add the lemon juice and stir it nicely for curdling. Switch off the flame.
- When the milk has parted from the whey, sieve it with thin cloth.
- Roll the yogurt in a cheese-cloth, swill it with cold water and drain it nicely.
- To take them out the excess water, drain the rolled cheese. No need the cheese.
Making Kalakand:
- In a deep pan, boil the milk on average heat till the milk reduces half in volume. Keep stirring continuously.
- Mix the cheese into it and knead it well till it become thick and soft dough.
- Allow to cook till it become soft lump or leave the sides from pan, after adding the sugar.
- Fill it over greased tray setting about ½ inches thick.
- Set aside to cool completely about 1 hour. Make the Kalakand in squares.
Kalakand
Some Useful Tips
- Always drop some water before setting milk into the pan.
Other Similar Recipes
- Til ki Burfi (Sesame Seed Burfi)
- Bengali Rasgulla
- Sandesh
- Kaju Burfi (Cashew Fudge)
- Almond Cashew Burfi
- Paneer Burfi