Kalakand कलाकंद

Name: Kalakand कलाकंद
Total time: 1800 s
Yield: For 4 persons
Cuisine: Indian
Ingredients: 2 litres (1+1) Full Fat Milk; 250 gm Sugar (to taste); 4 tbsp Fresh Lemon Juice; 50 gm Pure Ghee; 20 gm Pistachios (thinly sliced); 20 gm Almonds (thinly sliced); 5 gm Green Cardamom (crushed seeds)

Sangita @cook_14174160

Bangalore

#week5of5
Delightful Dessert. Kalakand is a result of curdled milk beautifully cooked with Sugar, dry fruits and Condensed Milk ( Mawa). Very famous Indian dessert and sweet.

Sangita @cook_14174160

Bangalore

#week5of5
Delightful Dessert. Kalakand is a result of curdled milk beautifully cooked with Sugar, dry fruits and Condensed Milk ( Mawa). Very famous Indian dessert and sweet.

Saved

Ingredients

30 minutes

For 4 persons

2 litres (1+1)Full Fat Milk
250 gmSugar (to taste)
4 tbspFresh Lemon Juice
50 gmPure Ghee
20 gmPistachios (thinly sliced)
20 gmAlmonds (thinly sliced)
5 gmGreen Cardamom (crushed seeds)

Saved

Steps

30 minutes

1

Making of Condensed Milk (Rabri): Boil and condensed 1 litres of milk. Add sugar (to taste) in between.
2

Making of Chenna. Boil 1 litres of Milk. Switch Off Flame. Bring temperature to reduced by 20%. Now add lemon juice slowly slowly as required to Curdle the milk. As soon as milk Curdle, stop adding lemon juice.
3

Now add sugar (to taste) in the curdled milk and make the mixture thick on medium to low flame.
4

As soon as the mixture thickens add Condensed Milk (Rabri) in it and cook on low flame for 5 Minutes. Kalakand is ready. Bring it to Room Temperature.
5

When Kalakand is on Room Temperature transfer it to glass bowl. Garnish with chopped Pistachios and Almonds. Keep the container airtightly in referigerater for cooling. Serve it when it is cool. You may also seve Hot as per taste.