Recipe for Homemade Kalakand

Kalakand is a classic Indian sweet that’s perfect for celebrating festivals, special occasions, or just when you crave something decadent. The great part about making it at home is that you can adjust the sweetness and enjoy a fresh, preservative-free treat. Here’s a simple recipe to create this melt-in-your-mouth delight.
Ingredients:
●    1 liter full-fat milk
●    1 cup sugar (adjust as per taste)
●    1/4 cup lemon juice or vinegar (for curdling milk)
●    1/2 teaspoon cardamom powder
●    2 tablespoons finely chopped pistachios or almonds (for garnish)
●    A pinch of saffron strands (optional)

Method:
1.    Prepare the Chhena (Paneer):
○    Boil 1/2 liter of milk in a heavy-bottomed pan. Once it starts boiling, reduce the flame and add lemon juice or vinegar gradually while stirring. This will curdle the milk and separate the whey.
○    Strain the curdled milk using a muslin cloth, rinse it under cold water to remove the sour taste, and set the chhena aside.

2.    Condense the Milk:
○    In another pan, heat the remaining 1/2 liter of milk. Simmer on low heat, stirring occasionally, until it reduces to half its volume. This forms the base for the kalakand.

3.    Combine Ingredients:
○    Add the prepared chhena to the condensed milk and mix well. Stir continuously on low heat until the mixture thickens and starts to leave the sides of the pan.

4.    Sweeten and Flavor:
○    Add sugar and cardamom powder to the mixture. Stir for another 5-7 minutes until the sugar dissolves completely and the mixture looks creamy yet firm.

5.    Set and Garnish:
○    Pour the mixture onto a greased plate or tray. Flatten it evenly and sprinkle chopped nuts and saffron strands on top.
○    Let it cool at room temperature for 2-3 hours or refrigerate for 1 hour.

6.    Serve:
○    Cut into squares or diamond shapes and serve. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

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