"Kalakand"

Name: "Kalakand"
Total time: 2400 s
Yield: 4-6 people
Cuisine: Indian
Ingredients: 2 litre full fat milk; 1/2 cup sugar; 1-2 tbsp lemon juice; 1/2 tsp cardamom powder; 1 tsp ghee for greasing; 2-3 tbsp chopped almonds and pistachios

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#navratri
#navratriSpecial
#traditionalNavratriSpecialRecipe
#Kalakand
#cookpadIndia

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#navratri
#navratriSpecial
#traditionalNavratriSpecialRecipe
#Kalakand
#cookpadIndia

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Ingredients

40 minutes

4-6 people

2 litrefull fat milk
1/2 cupsugar
1-2 tbsplemon juice
1/2 tspcardamom powder
1 tspghee for greasing
2-3 tbspchopped almonds and pistachios

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Steps

40 minutes

1

Brush a backing tray with melted ghee.set it aside.
2

Making Chenna:-
3

Boil 1 litter milk in a pot.when the milk comes to a boil, turn off the flame.add lemon juice to the milk. The milk will curdle. Drain the milk in a cotton cloth or strainer.Run the cloth under fresh water to remove any trace of lemon from it.and hang it for 40 minutes.
4

Making Kalakand:-
5

Pour 1 litter milk to a non-stick pan over medium flame. stir and let it come to a boil.
6

Boil it for 10 minutes or till the milk has reduced to half.
7

Now crumble the chenna using finger and add it to the boiling milk.
8

Keep cooking and stirring continuously till the milk has thickened.
9

Add sugar to it and stir well and let the sugar dissolves completely.
10

At point the mixture would leave the sides yet it would remain juicy and moist.
11

Add cardamom powder and mix well.cook for a minute and turn off the flame.
12

Pour the mixture immediately to the prepared greased tay.
13

Spread and flaten the mixture using a spatula.
14

Drizzle the top with chopped nuts. Press nuts gently with a spatula.
15

Let them set for 1hrs at refrigerator.
16

Once the Kalakand is set cut it into desired shapes.
17

Served it as dessert.