- In a bowl add the milk and bring it to boil. Keep stirring while it’s getting boiled. The flame should be high Once the milk is boiled add the vinegar (not at once) but slowly so that the milk curdled but not too much. The milk should not be heavily curdled otherwise the Kalakand cannot be made
- Once the milk is little curdled, add sugar and on medium flame continuously stir until the milk is reduced and the consistency is semi thick You shall notice that once the milk is reduced the milk will leave surface and you shall know the milk is ready to make the Kalakand
- At this time add cardamom powder and stir and set aside Grease with ghee a pan and pour the milk. At this time add chopped nuts of your choice. I added chopped pistachios, chopped almonds, chopped cashew nuts
- Add saffron strands which is optional Let it be in room temperature only Then refrigerate for 1 hour to set Place the tin on low flame to get the ghee softened.
- Demould and with a sharp knife very gently cut into squares. If the sides break little it’s fine. Plate with fresh Rose petals and enjoy! You can’t stop at one rest assured
A homemade kalakand recipe
Kalakand
By Shraddha Shah
Jan, 20th
611
Servings
5 persons
Cook Time
45 minutes
Ingredients
4
- 6
Ingredients
- 2 ltr milk (full cream)
- 100 gms sugar
- 2 tsp vinegar
- 1 tsp cardamom powder
- 2 Tbsp chopped nuts of choice
- 4-5 saffron’s strands
Instructions
Notes/Tips
You can garnish it according to you
