Kalakand is a delicious and rich Indian sweet made from milk and sugar, garnished with chopped nuts for an added crunch.
Ingredients: Milk, Paneer, Lemon juice, Pista, Sugar, Ghee, Almonds
2h 30min
Cook Time
12
Servings
Recipe
120 kCal
Recipe
1
Take 1 liter of full-fat milk and bring it to a boil in a heavy-bottomed pan. Keep stirring occasionally to avoid burning.
2
Once the milk starts boiling, add 2 tablespoons of lemon juice or vinegar to curdle the milk. Stir gently until the milk curdles completely.
3
Place a muslin cloth or cheesecloth over a strainer and pour the curdled milk into it. Let the whey drain, and then rinse the chenna (curdled milk solids) with cold water to remove the sour taste.
4
Squeeze out the excess water from the chenna and hang it in the cloth for about 30 minutes to remove any remaining whey.
5
In a non-stick pan, add 1 cup of crumbled chenna and 1 cup of grated paneer. Cook on low heat for 5-7 minutes, stirring continuously.
6
Add 1/2 cup of sugar and continue cooking for another 10-12 minutes, stirring constantly until the mixture thickens.
7
Grease a tray or plate with ghee and transfer the kalakand mixture onto it. Spread it evenly and press it gently with a spatula.
8
Garnish with 1/4 cup of chopped nuts (pistachios and almonds) and press them gently into the mixture.
9
Allow the kalakand to cool and set for at least 2 hours. Once set, cut it into square or diamond-shaped pieces.
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