About kalakand recipe
Kalakand is a famous Indian sweet, specially prepared during festivals and special occasions. This dessert is made from a mixture of milk and sugar and is known for its delightful taste and soft texture.
To make Kalakand, heat the milk and make a thick consistency. Then, sugar is added, and the mixture is cooked thoroughly until it reaches a solid consistency. Sometimes, khoya or chhena is also added to enhance its texture and flavor.
Dry fruits like pistachios, almonds, or cashews are sprinkled on the surface of Kalakand, enhancing its flavor even more. then cut into small pieces and served.
This sweet is especially popular in North India and is often prepared during festivals like Diwali, Holi, and Janmashtami. Additionally, it is prominently served at weddings and other family celebrations.
The taste of Kalakand is truly delightful. after eating it. the sweetness that melts instantly in the mouth and its creamy texture. It is easily available at every sweet shop. I still remember when we were kids, every Tuesday we used to visit Hanuman Ji’s temple.
At the temple, the sweet we took every time was Kalakand. When the same Kalakand was offered to the deity and then given to us as prasad by the priest, its taste became ten times more delicious. Since then, I’ve always been curious to know how this sweet becomes so grainy and extraordinary in taste.
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Subtitle
About kalakand recipe
Ingredients
How to kalakand
Tips and FAQ
Ingredients
Milk- 700 gram
Alum- a pich
Sugar- 2 tablespoon or as per taste
How to make kalakand
Pour the milk into a deep pan or wok and place it on medium heat. Stir continuously to prevent it from sticking to the bottom. Once the milk comes to a boil, reduce the flame to low. Keep stirring to avoid burning. Allow the milk to reduce and thicken. Gradually add a pinch of alum in small amounts while stirring. This will help curdle the milk slightly, giving it the desired grainy texture. Once the mixture reaches the right consistency, add sugar and mix well until it dissolves completely. Switch off the flame and let the mixture cool slightly. kalakand is ready.
Tips
Always use full-fat milk for a rich and creamy texture.
After the milk comes to a boil, stir it at regular intervals to prevent it from sticking to the bottom of the pan.
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