Kalakand recipe

Kalakand: A Traditional Indian Sweet

1. Serving:

• Once fully set, carefully cut the Kalakand into desired square or diamond-shaped slices

  Kalakand is a beloved traditional Indian sweet, cherished for its rich, milky flavor and crumbly texture.
• This delightful dessert is a staple during festive occasions,
• especially Diwali, and is made with simple, wholesome ingredients.
• The key to its authentic taste lies in the slow reduction of full-fat milk,
• which concentrates its flavor and creates the characteristic grainy texture.

Ingredients:

To prepare a generous batch of Kalakand, you will need the following:

• Milk: 2 liters (always opt for full-fat milk for the best richness and texture)

• Lemon Juice: 1 teaspoon (freshly squeezed is preferred, as it helps to gently curdle the milk)

• Brown Sugar: ¾ cup (approximately 150 grams). Brown sugar adds a lovely caramel note and depth of flavor.

• Ghee: 3 tablespoons (clarified butter, essential for its distinct aroma and to prevent sticking)

• Cardamom Seeds: 2-3 green cardamom pods, crushed to release their aromatic seeds.

• Saffron: A pinch (optional, but highly recommended for its beautiful color and subtle floral notes)

Preparation:

The process of making Kalakand requires patience, but the results are incredibly rewarding.

1. Reduce the Milk (Initial Stage):

• Begin by pouring the 2 liters of full-fat milk into a large, heavy-bottomed wok or a thick-bottomed pan. A heavy base is crucial to prevent the milk from scorching.

• Place the wok over high heat. Stir the milk frequently to prevent it from sticking to the bottom and forming a skin on top.

• Continue to cook the milk, stirring often, until its volume has reduced by half. This initial reduction concentrates the milk's flavor.

• 

2. Gentle Curdling and Further Reduction:

• Once the milk has reduced by half, lower the heat to a medium flame.

• Carefully squeeze 1 teaspoon of lemon juice into the reduced milk. Stir gently. The lemon juice will cause the milk to curdle slightly, creating small, soft milk solids. It's important not to add too much lemon juice, as it can make the Kalakand sour.

• As the milk continues to cook, you will notice a creamy layer (malai) forming on the sides of the wok. Scrape this malai back into the milk consistently. This adds to the richness and texture of the Kalakand.

• Keep stirring and cooking until the milk has thickened considerably and the curds are more distinct.

• 

3. Sweetening and Flavoring:

• At this stage, when the milk has turned into a thicker, slightly curdled consistency, add the ¾ cup of brown sugar, the 3 tablespoons of ghee, and the crushed cardamom seeds. If using, also add a pinch of saffron.

• Continue to stir continuously. The sugar will dissolve and initially make the mixture a bit runnier, but as you keep stirring, the mixture will thicken again.

• Keep cooking and stirring until the mixture reaches a very thick, fudgy consistency, pulling away from the sides of the wok. It should resemble a soft, crumbly dough. This step is critical for the final texture of the Kalakand.

• 

• 

4. Setting the Kalakand:

• Lightly grease a shallow baking dish or a square container with a little ghee.

• Transfer the hot Kalakand mixture into the prepared container, spreading it evenly.

• Press the mixture down gently with the back of a spoon or your hand to form a compact layer.

• To allow the Kalakand to set properly and develop its characteristic texture, cover the container. For a traditional method, wrap it tightly with a clean, heavy cloth like a turkey towel. The warmth and gentle pressure help the Kalakand to set beautifully.

• Leave the Kalakand to set undisturbed for a minimum of 6 hours, or preferably

• 

• overnight, at room temperature.

Serve this delectable homemade Kalakand as a festive treat or a delightful dessert after any meal.Kalakand, a traditional Indian sweet, is prepared using full-fat milk and is often a special delicacy for Diwali.