Kalakand
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.
Nutrition
120
kCal
4 g
Protein
6 g
Fat
12 g
Carbs
1 liter of Milk
Amul Taaza Toned Milk
1 l
₹57
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Amul Gold Full Cream Milk
1 l
₹69
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₹29
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₹30
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₹30
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₹35
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₹75
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₹38
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₹25
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₹80
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200 g of Paneer
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₹92
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200 g
₹97
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₹80
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400 g
₹174
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200 g
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2 tbsp of Lemon Juice
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30 g of Pista
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₹400
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100 g
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200 g
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₹425
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200 g
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All the tools you would need
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100 g of Sugar
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Ghee
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