Kalakand is a popular Indian mithai (sweet). Excellent quality Kalakand is easily available in Halwai/Mithai (sweet) shops all over India. Although it requires few ingredients to put together, traditionally it is a lengthy and time consuming process.
There are quite a few ways of making this gorgeous mithai at home. Homemade mithai is always fresh and delicious. You can be generous with the dry fruits and control the amount of sugar content which takes it a notch higher as compared to the store bought ones. Besides, you can prepare it using a microwave if you are comfortable with it.
Today’s recipe is cooked over a stove top. It is simply easy for a beginner and super quick for working mothers so that they also can surprise their family with this mithai in minutes. As you can see, all the ingredients are easily available and you may even have them in your pantry and fridge.
I made Kalakand in celebration of Dassera which is not only one of the popular festivals of India but always celebrated with pomp and splendor. So let us celebrate good over evil with this beautiful Kalakand… home fresh and sinfully delicious! 😀
Thanks for stopping by & here’s wishing you all “A Very Happy & Prosperous Dassera”… 😀
Ingredients :
- 1 litre full fat Milk (I used Chitale’s)
- 400 gms. Condensed Milk (I used Nestle Milkmaid)
- 125 gms. Sugar (or to taste)
- 1 ½ tbsp. Milk pwd.
- 3 tbsps. Lime Juice
- ½ tsp. fresh Green Cardamom pwd.
- A few drops of Kewra Essence
For Garnishing:
- 3 tbsps. Mix of Almonds & Pistachios (slivered or roughly chopped)
- Few strands – Saffron (optional)
- 1 leaf Silver Foil (Vark)
Procedure:
Bring milk to a boil in a heavy bottomed pan; preferably non-stick.
Add lime juice; a little at a time. The milk will curdle and you will see a clear separation of whey.
Strain the curdled milk through a fine sieve or a sieve lined with muslin or cheesecloth.
Wash the milk residue/cheese/paneer with normal water to remove the sourness of lime juice.
If using cloth then tie it tightly and place the contents under heavy weight to drain the excess whey.
After about 15-20 mins., put the contents (paneer) back in the non-stick pan, add condensed milk, sugar (if using to taste) and stir continuously on medium for 5 mins.
Add milk powder and stir till the mixture starts to thicken and starts leaving the sides of the pan.
Then, add cardamom powder, kewra essence and give it a good stir to incorporate completely.
Pour out the kalakand on a greased tray lined with parchment paper.
Spread evenly to a thickness of ½ inch or ¾ inch.
Gently place the silver foil (vark) on the kalakand and sprinkle slivered/chopped mixed nuts over it.
Let the kalakand cool completely and set at room temperature for about 30-45 mins.
Cut into desired shapes and pieces.
Serve garnished with more nuts or saffron if you wish.
Tips & Variations :
- Add rose water instead of kewra for a sweet aromatic flavor of rose.
- For a grainy texture use, ¼ tsp. citric acid crystals dissolved in a few tablespoons of water or few pieces of crushed alum (phitkari).
- If you love nuts then add a few slivered (flaked) or chopped nuts in the dough before turning out on to a tray/plate.
