Kalakand
Kalakand is a rich and creamy Indian milk fudge made from curdled milk and sugar, known for its soft, grainy texture and delicate sweetness.
Ingredients
- 2 litres milk
- ½ to ¾ cup sugar (adjust to taste)
- Chopped nuts for decoration (pistachios, almonds)
- Silver foil (optional)
- ½ teaspoon citric acid dissolved in ½ cup water
Instructions
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Prepare the Chenna (Curdled Milk Solids)
- Boil half of the milk in a heavy-bottomed pan.
- As it begins to boil, slowly add the citric acid solution while stirring continuously.
- Once the milk curdles and chenna (paneer) separates from the whey, turn off the heat.
- Strain the mixture through a muslin cloth to separate the chenna.
- Gently press out excess water, then transfer the chenna to a plate and press it down lightly.
- Do not knead the chenna, as it should retain its grainy texture for authentic kalakand.
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Thicken the Remaining Milk
- In a clean heavy-bottomed pan, add the remaining milk.
- Boil it on medium flame, stirring occasionally, until it reduces to about half its original quantity.
- This thickened milk gives kalakand its rich, creamy texture.
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Combine Milk and Chenna
- Add the prepared chenna to the reduced milk.
- Continue cooking over medium heat, stirring continuously to prevent sticking.
- Allow the mixture to thicken until it starts leaving the sides of the pan and forms a soft, grainy mass.
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Add Sugar and Final Cooking
- Add sugar to the mixture and stir well.
- Keep cooking until the mixture becomes slightly thick and begins to come together as one soft lump.
- Be careful not to overcook—it should remain moist and slightly soft.
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Set and Garnish
- Pour the mixture onto a greased tray or plate.
- Spread evenly using a spatula to the desired thickness.
- Apply silver foil (optional) for an elegant finish.
- Sprinkle chopped nuts like pistachios and almonds over the top.
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Cool and Serve
- Allow it to cool completely and set.
- Once firm, cut into desired shapes—squares or diamonds.
- Serve as a delicious festive sweet or dessert.