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Irrespective of the occasion, whenever it comes to buying sweets, my heart calls for Kalakand anytime. That's how delicious and dear this particular sweet is to my taste buds. Even the thought of keeping it in the mouth melts my heart and feeds my soul. And, I think, I won't be the only one to feel so.
Kalakand is believed to have originated in Rajasthan in the late 1940s. Gradually, the milk cake reached different parts of India and became a hit especially in Jhumri Telaiya, which is now considered a gastronomic destination for Kalakand lovers.
It is no wonder that this dish has been winning hearts all across boundaries. Take a bite of it, utter Ohhhhhh in surprise, say how good it is and keep wanting for more. Heavenly, isn't it? What, are you still thinking twice to say Yes? Well, try out its recipe this Durga Puja and experience it for yourself. Here’s the recipe for Kalakand by Chef Ranveer Brar, in case you wish to drool over it:
Easy to Make Kalakand Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Ingredients -
- 500 ml milk
- 400 gm paneer – grated
- 1 tsp ghee
- 10-12 cashew nuts – chopped
- 8-10 almonds – chopped
- 6-8 pistachio – chopped
- 200 ml condensed Milk
- 1 tsp cardamom Powder
- A few saffron strands
- A pinch of salt
- ½ tsp ghee for greasing
Process -
- In a kadai add milk, paneer and keep on sauteing until the milk is evaporated.
- Now add ghee, cashew nuts, almonds, pistachio and saute them for 2 minutes.
- Then add the condensed milk, cardamom powder, saffron and continue sauteing until the mixture gets thickened.
- Finish with a pinch of salt and mix everything properly then switch off the flames.
- Grease a tray with ghee and spread the mixture in it and keep it in the fridge for 30-40 minutes to set properly.
- Remove and cut it into your desired shape and serve.
