Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese.This sweet had very rich, decadent and melt in mouth taste which definitely tops up the list of my favorite sweets.I have eaten this sweet all my life and loved it, but since we hardly gets some fresh sweets here, I have decided to try this one at home.
Traditionally, making kalakand requires very few ingredients but is a very long process. The only ingredient needed to make this sweet successful is PATIENCE and that too a loads of them! 🙂
Also, for Navratri, I wanted to make some sweet for the offering. Navratri represents the celebration of Goddess Durga, It is one of the most celebrated festivals of Hindu calendar, where ‘Nav’ means ‘nine’ and ‘ratri’ means ‘night’. Basanta Navratri (translates to Spring Navratri), is the festival of nine days dedicated to the nine forms of Goddess Durga in the spring season.
This recipe has three parts. First is making paneer(fresh cottage cheese) out of whole milk, second condensing the milk and third but not the least combining this two together for heavenly delicious dessert you will ever put in your mouth…hmm..thats sounds exciting!! The whole process will take about 3-4 hours but believe me the end result is worth every bite. You may find short cuts for making this sweet but I have decided to go with authentic recipe with little twist of my own.
- 8 cups whole milk
- 1/4 cup lemon juice
- 8 cups whole milk
- 1 14 ounce can condensed milk
- 2 tablespoon sugar
- 1 teaspoon ghee
- 2 tablespoon finely chopped pistachios
- saffron strands for garnishing
- To start with, rinse a heavy bottom pan with water throughly, pour the milk for making paneer into the pan and boil the milk, stirring frequently and as the milk comes to boil, add lemon juice and stir the same gently.
- You will notice the cheese will start separating from the whey, at this point of time turn off the heat.
- Now drain the whey using a strainer lined with light cotton kitchen towel or muslin cloth. Also, rinse the paneer under cold water in order to get rid of any sourness from the lemon juice.
- Wrap the cloth tightly and squeezed well as much as you can to get rid of excess water from the paneer. Tie the cloth and keep it under heavy bottom casserole for about 1 hour. This will help in squeezing out excess water from the paneer. Once done keep it aside.
For making Khoya:
- Again, take a heavy bottom pan and rinse the same with water throughly, the process is necessary to avoid burning or sticking of milk at the bottom.
- Boil the remaining 8 cups of milk on medium flame, stirring frequently so that the milk does not burn. Reduce milk to about 1/4 of its quantity, this is the lengthy process and you can’t rush here. Keep stirring, little bit of help in stirring milk will be bonus. This process will take about 1 1/2 or 2 hour for milk to condensed as required.
- After the milk has condensed and reduced, at this stage, add paneer, ghee, condensed milk and sugar. Mix everything well and cook until the mixture is thick and crumbly.
- Line a brownie pan with parchment paper, grease the same with ghee and pour the above mixture evenly inside the pan.
- Garnish with chopped pistachios and some saffron strands if you wish.
- Let it cool for 1 hour and then cut in desired shapes and enjoy the goodness!!
One more closer look: