Kalakand

Kalakand

Kalakand is a very special sweet from Alwar, Rajasthan. This is very famous all over India and Indian sub continent. Though some people say it of Arabic origin. There are two styles for preparing Kalakand. One is traditional way which is time consuming and other is quick way. Here I am sharing the quick way of preparing which will take 15 to 20 mins.

When I was a kid, I used to eat this sweet in Odisha. After I got married and came to Chennai I Crave for this sweet. So I started preparing this at home. This Raksha Bandhan I thought of preparing sweets at home. So I made Kalakand first. Then other sweets.

Here is the recipe

Milk- 1/2 lit
Vinegar- 1 1/2 tbsp
Milkmaid- 1/2 Can (tin)
Green Cardamom- 4
Sugar- 1 tbsp
Cashew- 7 to 8
Pistachio- 7 to 8

In a bowl, add 1/2 lit of milk and let the milk boil properly. When bubbles start forming in the milk add vinegar to it and let the milk split and switch off the gas. Now strain the paneer with the help of a strainer. Let it sit like this for half an hour.

Now crumble the paneer with hands.

Crush the cashews and pistachios with the help of a mortar and pestal.

In a nonstick kadai, add paneer, milk maid and sugar and mix properly.

Now put the kadai on gas. Keep the flame low to medium. Start cooking the mixture.

First it will be watery. But soon it will start to come up as a dough. It will take 15 to 20 mins.

While cooking after 10mins add green cardamom powder to it and cook again.

In the mean time grease a plate and spread a butter paper.

After the mixture firmed as dough, pour it over the butter paper. Smoothen the surface with the help of a spoon.

Now spread crushed cashews and pistachios on the kalakand and press little. Then let the hot kalakand come down to room temperature.

Then keep it in fridge for 3 to 4 hours.

Then cut the kalakand and serve.