Be ready for a blissful dulcet treat .Kalakand is no doubt the easiest dessert you can prepare in a jiffy and is such a delightful indulgence indeed.
I am not the exception to most of you sweet lovers who adore milk based sweets over any other sweets. When it comes to Gulab jamuns, sandesh or rasgullas….just one is certainly not enough. Though my little angel has inherited her sweet tooth from her daddy dear…when it comes to milk based sweets she is exactly Mumma’s girl.She can have her all three courses of meal as these sweets.There was a time when Gulab jamuns were steady guest in my refrigerator. Kheers and rabaris also falls in same category.Quick Rice pudding and bread rabari have become norm at my place. Fruity sago pudding needs none of fasting.
I don’t remember I made Kalakand deliberately from fresh milk or paneer.Every time if anyhow milk gets sore,I get to transform it in this decadent kalakand.That s the way cookie crumbles.
Kalakand strongly depicts Indian ideology of sweets.The basic term Mithai (sweets in hindi) make you drool .it goes with the sense that every mithai should have that prominent ingredients “ doodh” (milk) and” Ilaychi”(cardamom)”.These two things are almost in evitable in Indian sweets. You say mithai and your tongue starts craving for milk based ,fragrant (with cardamom) sweets. Who else are with me?
Full fat milk 4 cups
Sugar 1 cup
Lemon juice 11/2 tbsp
Cardamom powder 1tsp
Dry fruits chopped 2tbsp
1.Heat milk in heavy bottomed pan.
- Full fat milk 4 cups
- Sugar 1 cup
- Lemon juice 11/2 tbsp
- Cardamom powder 1tsp
- Dry fruits chopped 2tbsp
- Heat milk in heavy bottomed pan.
- Once it starts boiling add lemon juice gradually .keep stirring milk continuously.
- Milk will begin curdling and will start leaving whey.
- Starin the whey and add sugar, cardamom and dry fruits.
4.Starin the whey and add sugar, cardamom and dry fruits.