- To make the Chenna Pour the full fat milk in a saucepan and bring it to a boil. Once the milk comes to a boil, reduce the flame. Squeeze in the lemon juice and continue to heat it. Milk will start curdling. Once the milk is completely curdled strain it. Pour some plain water over the chenna to remove the citrus flavour / Sourness of the lemon.
- To make the Kalakand Take a large pan / kadai, pour the milkmaid mixture and bring it to boil in slow flame. Stir for about 5-7 mins until it melts and you get a nutty fragrance. (If you don’t want that nutty fragrance stir until its melted fully) Add 1 pinch of saffron strands for a good aroma and flavour. Now add in the chenna and stir well making sure that they are mixed well. Mix and mash continuously till the mixture thickens. Keep the flame on medium and keep stirring. Further add 2tbsp ghee, cardamom powder and mix well. Mix till the mixture starts to separate the pan and forms a lump. Now turn off the stove and transfer the mixture to the ghee greased plate. Level it up and set to a block making an inch thick. Garnish with any nuts of your choice. Cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tastier.
Kalakand is a popular Indian sweet that is naturaly very moist and delicious in taste. The classic version of this dish is time consuming. However, this recipe is an instant one which can be made quickly. Make this sweet delicacy during festive seasons or at any time to satisfy your sweettooth.
Kalakand
#myrecipe
#sweets
#FoodismRepublicRewind
By Meenagowri T
Jan, 24th
608
Servings
12 persons
Cook Time
40 minutes
Ingredients
5
- 7
Ingredients
- Full cream Milk – 1 Liter
- Lemon – 1 nos
- Milkmaid – 1 Tin (400gms)
- Cardamom powder – ¼ tbsp
- Saffron – 1 pinch (Optional)
- Ghee – 4 tbsp
- Almonds – For garnishing
