Kalakand is also called Indian Milk Cake. This is a rich melt-in-the mouth, sweet and creamy Indian dessert with nutty and floral hints and a pleasant grainy texture.
This delectable sweet dish can be traced to Uttar Pradesh in India but has gained popularity in other states as well. The traditional way of making Kalakand is elaborate and time-consuming. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. In today's time, culinary short cuts are welcomed with open arms. The millennial generation has come up with an ingenious way to make this sweet dish in 30 minutes flat while still retaining the authentic taste and texture.
I made Kalakand yesterday and it came out so well. My kids absolutely loved it. And I was surprised by how easy it was to make. It was the day before the eve of Deepavali and I had henna applied on one palm which hadn't dried completely so I literally made this Kalakand with one hand!
I will definitely be making this addictive sweet dish more often so if not for anyone else, I need to document this recipe for myself.
I hope I have inspired you to make this this traditional sweet if you haven't attempted it yet. It just has 3 main ingredients and takes only 30 minutes of your time. Trust me you will love it.
Happy Deepavali. Wishing You Love & Light 💖💥
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Makes: 16-20 pieces
Recipe category: Dessert/Indian
Recipe level: Easy
Recipe source: Adapted from here
Ingredients:
Note that 1 US cup = 240ml
1 can/tin condensed milk (392 to 400 grams, 14 oz)
250 gm homemade paneer (or 15 oz / 400 gm ricotta cheese)
½ tsp cardamom powder
2 tbsp chopped nuts (pistachios, cashews or almonds)
1 tsp edible rose water or kewra water, Optional
a few edible rose petals, Optional
Method:
To make homemade chenna or paneer (note that this is the same as ricotta cheese):
1. Pour 6 cups of full-fat milk to a pot and let it steam. Just when the milk is about to boil, switch off the heat.
2. Add 2-4 tablespoon lemon juice or half cup yogurt to the hot milk. Stir and let it sit for 10 minutes or so. You will observe that the milk begins to curdle. If it hasn’t yet, it means you need to add more lemon juice or yoghurt. When done right, the milk should have curdled well & the whey has to have separated completely.
3. Drain this to a cheesecloth lined over a colander. Hold the cheese cloth carefully under running water and rinse it well to remove the hints of lemon. You do not have to do this if you have used yoghurt.
4. Bring the edges together and squeeze off to drain all the excess whey from the cheese. Hang it for about 10 to 20 mins. Then place in a bowl and use until required. Keep in mind that your homemade paneer/chenna has to be moist and unset with some amount of whey in it. Don’t let it get too dry and crumbly.
Alternatively, if you are pressed for time, you could use store-bought ricotta.
To make kalakand:
1. Grease a small square or rectangular dish and line with parchment paper. If you don’t have the right size tray, just line a tray with parchment. Keep this aside.
2. Pour full-fat condensed milk to a heavy bottom non-stick pan. Add the homemade chenna/paneer or ricotta cheese. Mix them well and begin to cook on a medium flame stirring continuously.
3. The mixture turns runny initially and then slowly begins to thicken. Continue to stir and cook until the mixture starts to thicken. Then reduce the flame to low and continue to cook stirring until it becomes thick. This process can take 8-10 minutes. Set a timer to be on the safe side. If you are using store bought ricotta it may take longer. Take care not to overcook. The mixture has to be moist and juicy but not dry.
4. When you see the mixture begins to leave the sides yet retains some moisture content, take it off the heat, add in the cardamom powder and rose water, give it a good mix and transfer the kalakand to the greased tray.
5. Spread it to ½ to ¾ inch thickness or less if you want the pieces to be thinner. Sprinkle chopped nuts, edible rose petals and press gently.
6. Refrigerate kalakand for at least 2 hours (preferably overnight). It will set to a soft set crumbly burfi. Once set, cut with a sharp knife to desired sizes. I cut mine to thin squares.
7. Remove it from the fridge 30 mins before serving. Kalakand is best served at room temperature.
Notes:
- If using store-bought ricotta, make sure to buy full-fat ricotta for the best and creamiest kalakand
- Also use good quality full-fat condensed milk (I have used Carnation brand). The consistency of some brands of condensed milk tends to be more thin and that can affect the texture of the final dish
- Use a non-stick pan to make this recipe for easy cleanup and perfect texture
- If you overcook the mixture, the kalakand may get a more chewy, fudgy, peda-like texture
- You can also use saffron, vanilla and dried fruits to flavour the kalakand
- Kalakand will stay good at room temperature for a day. It also tastes best at room temperature. You can refrigerate for 5-7 days. Be sure to bring it to a room temperature before serving
Cheers,
Megha
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