Kalakand is a popular Indian sweet made of solidified and sweetened milk which was invented in 1947 by Baba Thakur Das in Alwar, Rajasthan. Kalakand is made during festive occasions. Its very easy to make dessert but time consuming, but then the taste of the dish is worth the effort put in.
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- 1 litre of milk
- Juice of half lime dissolved in 1/2 cup of warm water
- 1 cup of sugar
- A few strands of Safforn dissolved in warm milk
- Pista for garnishing.
The procedure to make the dish is in 2 stages, 1) to make the cottage cheese( paneer/ricotta)
2) To thicken the milk and make kalakand.
First the steps to follow in making the cottage cheese :-
- Heat 1/2 litre of milk and once it reaches a boil, turn heat to a low and add juice of lime.
- Continue cooking till milk curdles and cheese-whey separate.
- Using a muslin or a cheesecloth drain way the whey and squeeze excess water.
- Wash the paneer throughly to rinse of the traces of lime juice and again sqeeze excess water
- Keep aside.
- In a heavy bottomed pan or a non stick heat the remaining 1/2 litre of milk till it reduces of half on a medium high flame.
- Keep stirring regulary or milk will get burnt at the bottom of the pan.
- Once milk is reduced add the paneer and mix it well.
- Add sugar after sometime and mix well.
- Add the safforn dissolved in milk
- Keep stirring regularly till milk and paneer form a soft lump like consistency.
- Reduce the flame to low and continue to cook for more 10 mins till it starts leaving sides of saucepan.
- Spread on a already greased pan and let it cool before cutting into desired shapes and serving.
- Garnish with pista.
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