Kalakand

Name: Kalakand
Total time: 1800 s
Yield: 5 people
Cuisine: Indian
Ingredients: 1.5 litre full fat Milk; 1 tbsp Sugar; 1 cup condensed milk(Nestle Milkmaid); 1/2 tsp Cardamom powder; 1 tbsp calcium lactate; 1/4 tsp ghee for greasing; 1 tbsp chopped pistachios for garnish; 1 tsp chopped cashewnuts

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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This is a quick recipe for Kalakand (a.k.a. Indian Milk Cake) and comes together in just 20 minutes with the help of a can of sweetened condensed milk. It is flavored with cardamom powder and garnished with chopped dry fruits.

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

30 minutes

5 people

1.5 litrefull fat Milk
1 tbspSugar
1 cupcondensed milk(Nestle Milkmaid)
1/2 tspCardamom powder
1 tbspcalcium lactate
1/4 tspghee for greasing
1 tbspchopped pistachios for garnish
1 tspchopped cashewnuts

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Steps

30 minutes

1

Boil 1 litre of milk and add calcium lactate, switch off the flame, wait for 3-4 minutes when milk will start to curdle. After the milk is curdled and we get to see whey, separate Chena from whey by the strainer. Rinse Chena with plain water to remove sourness. Strain excess water and keep in rest for 30 - 40 minutes to drain off excess water to get soft Chena.
2

In the pan add 1/2 litre milk and simmer under medium flame and reduce milk to half of the original quantity, add condensed milk and sugar to taste.
3

Crumble Chena and mash gently to get smooth Chena. Now add the smooth Chena to milk and keep stirring and break the big lumps (if any)
4

Keep stirring that Chena mixes very well with milk and add cardamom powder.
5

Mix well and cook a few more minutes and the mixture thickens and starts leaving the pan. But don’t make it dry.
6

Now transfer mixture to greased setting dish spread evenly, and level it with the help of a spatula. Sprinkle cashew nuts and pista, press gently, and allow to be even on the top surface.
7

Refrigerate or keep at room temperature overnight and your sweets are ready. Cut into pieces and Serve.

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ayndrila dutta @titlis_homekitchen

on March 21, 2022 07:14

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen