Kalakand Burfi

Kalakand Burfi is a soft, melt-in-the-mouth Indian sweet made by curdling milk and slowly cooking it down to a rich, grainy texture, flavored with cardamom and nutmeg for a festive touch.

Ingredients

1. 1 litre fresh thick milk
2. 4 tbsp sugar (adjust to taste)
3. 3 tbsp lime juice
4. 1/2 tsp cardamom powder
5. A pinch of nutmeg powder
6. 2 tbsp heaped milk powder
7. Nuts for decoration (optional)
8. Frozen mango pulp (optional)
9. A pinch of salt (optional)

Instructions

1. Prepare the Chenna (Cottage Cheese)

   • Take 600 ml of milk in a heavy-bottomed saucepan and bring it to a boil over medium heat.
   • Once it starts boiling, pour in the lime juice gradually while stirring continuously.
   • Continue stirring for a minute until the milk curdles completely.
   • Switch off the gas and allow the mixture to rest for a few minutes so the chenna settles down.
   • Place a muslin cloth over a vessel ensuring it covers all sides.
   • Pour the curdled milk mixture into the cloth and strain out the whey.
   • Press out the excess water gently or place a heavy object on top for a few minutes.
   • Once the water is removed, unwrap the cloth and mash the chenna into fine crumbs. Keep aside.

2. Cook the Kalakand Mixture

   • In another heavy-bottomed pan, add the remaining 400 ml of milk and bring it to medium heat.
   • Add the prepared chenna and sugar to the boiling milk.
   • Stir continuously until the sugar dissolves completely.
   • Add the milk powder and continue to cook on medium heat.
   • Keep stirring for 20–25 minutes until the mixture thickens, starts forming soft lumps, and leaves the sides of the pan.
   • Add a pinch of salt, cardamom powder, and nutmeg powder for enhanced flavor.

3. Set and Serve the Burfi

   • Once the mixture reaches a thick, fudge-like consistency, pour it immediately into a greased plate or tray.
   • Flatten it evenly and allow it to cool slightly.
   • Decorate with silver foil (chandi varak), nuts, or rose petals as desired.
   • Once set, cut into diamond or square-shaped pieces.
   • Alternatively, layer frozen mango puree in small cups, top with kalakand, and refrigerate for an hour.
   • Serve chilled as a festive treat.