KALAKAND(Milk Cake)

Have you ever tasted Kalakand? If not, you better taste it! It’s a yumm delicacy made by curdling the wholesome milk. Ideally, on the go making paneer but not setting it, instead converting it into this yum sweet. I already made this 3 times, n you can obviously make out the reason behind it 😉 It’s definitely a task but all your effort pays off for sure!
kalakandmilk-cake-1024x1024

INGREDIENTS

Full Fat Milk – 6 cups

Lemon Juice – 3 tbsps

Sugar – 1/2 cup

Cardamom powder – 1/8 tsp

Ghee – 2 tbsps

Pistachio slices – 1 tbsp

STEPS

  1. Boil the milk in a wide and heavy bottom sauce pan with occasional stirring in medium heat
  2. Once the milk comes to boil, let it boil for about 3 minutes
  3. Now, add the lemon juice(use about 2 tbsps) n keep stirring
  4. You will see the milk has started to curdle, hence do not add any more lemon juice
  5. You will see a nice whey water being separated after about 20 minutes of boiling
  6. Remove about 1 cup of whey water from it which will help to reduce the sourness
  7. Cook again for another 15-20 minutes.
  8. Meantime, grease a plate with ghee and keep aside
  9. Now, start stirring by breaking the big chunks of curd
  10. Once the curd starts leaving sides(most of the water is drained off in about 15 minutes), add sugar to it and cook for about 4 minutes stirring continuously
  11. Now add cardamom powder and ghee and cook for another 3 minutes You will see a dough consistency, that’s when it is ready to be transferred to a greased plate
  12. Put the pistachio slices on top of it and press slightly
  13. Once it cools completely, cut it into pieces and relish 🙂

Note-

Ensure you do the entire process in medium heat with continuous stirring

You can increase or decrease sugar based on how much sweet you like

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