Instant Kalakand Recipe
Kalakand is a South Asian sweetmeat, made with fresh cottage cheese, milk and sugar. Said to have its origin in Alwar in Rajasthan, it is hugely popular in the Indian subcontinent and can be found at every sweet shop. This is a quick & easy recipe for kalakand, using freshly curdled cheese or paneer, a can of condensed milk and a tiny bit of sugar. If you have been following my cooking,
Servings 8 pieces
Equipment
- Heavy bottom Non-stick Pan
- Stove Top
- Can Opener
- Fine Sieve
Ingredients
- 500 ml Cow's Milk or Full Fat Milk
- 1 tbsp White Vinegar
- 1 can Condensed Milk 400ml, I used Nestle's Milkmaid
- 2 tbsp Sugar Optional
- 2 tbsp Nuts Almonds, Walnuts, Pistachios - Finely Chopped
Instructions
- Bring the milk to a boil and add the Vinegar while stirring. You will see the cheese separating into a lump. The whey should be clear liquid.
- Separate the cheese from whey by sieving. Allow it to rest in the sieve itself so as to get rid of the maximum liquid.
- Now, take a heavy bottom pan and add the fresh cheese. Turn on the heat and keep it to low.
- Macerate it nicely with the back of the spoon so as to get rid of lumps.
- Now, add the Condensed Milk and mix everything well.
- Turn the heat to medium and keep stirring. Add sugar if you prefer
- In 4-5 minutes you will see it thickening a bit. Once you see bubbles coming up, turn off the heat.
- Take a flat plate and grease it with some ghee or clarified butter. Pour the mix in it and flatten.
- Spread the chopped nuts on the top and press them gently.
- Allow this to chill for an hour or so. After that cut it in pieces and serve.