Perfect Kalakand Recipe – Fresh Indian Milk Cake Halwai Style Diwali Special – CookingShooking
Hey Foodies, Happy Diwali to all!!! Let’s begin the New Year with some traditional mouth-watering Indian Desserts. Today’s recipe is of exquisitely beautiful and milky sweet dish that is made out of solidifying, milk to paneer, thicken with citric acid and sweetening it with sugar and slight flavoring with hint of cardamom. The trick to get the perfect kalakand is by continuously stirring and cooking all the ingredients until reduced considerably, then setting it up in a pan for twenty four hours..yes patience is virtue, but the reward is utterly sinful and delightful. So have a blast and go all out this Diwali!
RECIPE VIDEO
RECIPE CARD
Perfect Kalakand Recipe – Fresh Indian Milk Cake Halwai Style Diwali Special – CookingShooking
Hey Foodies, Happy Diwali to all!!! Let’s begin the New Year with some traditional mouth-watering Indian Desserts. Today’s recipe is of exquisitely beautiful and milky sweet dish that is made out of solidifying, milk to paneer, thicken with citric acid and sweetening it with sugar and slight flavoring with hint of cardamom. The trick to get the perfect kalakand is by continuously stirring and cooking all the ingredients until reduced considerably, then setting it up in a pan for twenty four hours..yes patience is virtue, but the reward is utterly sinful and delightful. So have a blast and go all out this Diwali!
INGREDIENTS:
- Milk - 1.5 litre fresh buffalo / full cream milk
- Citric Acid - 1 tsp or 2 tsp lemon juice
- Water - 2 tbsp
- Cardamom Powder - 1/4 tsp
- Sugar - 150 gms
- Pistachio - 1 tbsp chopped to garnish
RECIPE STEPS:
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Preheat a deep iron kadhai over high heat, pour the milk.
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Over high heat, bring the milk to a boil and continuously stir the milk.
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In a small bowl combine the citric acid with water. Mix and set aside.
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Once the milk comes to a boil, continue to stir the milk until it becomes half.
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Once the milk comes to half and you see grainy lumps or malai chunks.
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Lower the flame and then add the citric acid one drop at a time and stir for 2 minutes until you add another drop of citric acid
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Keep stirring until you see the milk thickens and you see grainy consistency.
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Add 1/3 of the sugar, stir until all the sugar has dissolved and then add the remaining sugar in parts.
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Add cardamom powder at this stage. Continuously stir for 5 minute and then turn off the flame.
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To adjust the consistency start adding some more citric acid drops and continue to stir for 5 minute or until you get a kalakand consistency.
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Transfer the kalakand in a ghee greased tin and then sprinkle some chopped pistachio and then allow it to set for 12 hours.
Serve
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Serve the delicious Kalakand at Diwali and enjoy the Festival of lights.
RECIPE NOTES :
Notes: Stirring the milk continuously is very important; if you burn the milk then the whole kalakand will not be edible to eat. Keep stirring and scrap the sides of the kadhai so that you avoid the milk from sticking or burning at the bottom of the pan. Using the citric acid all at once will ruin the kalakand and will make it chewy in texture. Adding the sugar all at once will separate the milk and the milk and the curdle solids will be chewy. Tips: Use full cream milk for this recipe for an absolute perfect kalakand. Clean the iron kadhai with citric acid, and ensure that there is no oil in the kadhai. Kalakand is always served unshaped, because it takes long to set. We cannot keep the kalakand in the fridge to set. It will change the taste and texture. Allow the kalakand to set naturally for atleast 24 hours.