KALAKAND RECIPE|DIWALI SWEETS RECIPE

  Kalakand is a milk sweet which i tried for the first time and i was very much impressed by the outcome of this sweet. Though i have tasted this few years ago,this is the first time i attempted to try this and it was a great hit. You can try this for Janmashtami neivedyam too.
Check out

• Chocolate kalakand
• Gajar kalakand recipe

   
INGREDIENTS:

MILK	2 CUPS + 2 CUPS
LEMON JUICE	1 AND 1/2 TBLSP
SUGAR	1/4 CUP +3 TBLSP
CARDAMOM POWDER	A PINCH
GHEE	1/4 TSP(TO GREASE THE PLATE
PISTACHIO	FEW TO GARNISH

This measurement yielded 7-8 kalakands of medium size.

Method:

• Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame in low and allow the milk to reduce into 1to 1 and 1/4 cup.

• Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.

• Now you can see the water start separating.
• switch off the flame to avoid over coking and drain with a clean muslin cloth.
• Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.

• Add this Paneer to the boiling milk and mix well.
• Keep the flame low.
• Add sugar and cardamom powder  to this and mix well.

• Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
• This took approximately 11 minutes for me.
• Grease a plate with ghee and keep aside.
• Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.

• Keep this in the refrigerator for half an hour.
• After that, cut them into squares and garnish with sliced pistachios.

Note:

1. You can replace sugar with 1/2 tin of condensed milk.
2. If using condensed milk add it after the milk comes to a boil.
3. This can be done in microwave also .