Ingredients:

• 1 liter full-fat milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup milk powder (optional, for richness)
• 1/2 teaspoon cardamom powder
• 2 tablespoons lemon juice or vinegar (to curdle the milk)
• A few slivers of pistachios or almonds (optional, for garnishing)

Instructions:

1. Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent it from burning.
2. Curdle the Milk: Once the milk comes to a boil, add the lemon juice or vinegar. Stir gently, and the milk will curdle, separating into whey and solid curds (chhena). Continue to cook for 5-7 minutes on low heat, ensuring that most of the liquid evaporates.
3. Add Sugar and Milk Powder: Once the milk curds form, add sugar and milk powder (if using). Stir continuously to ensure the sugar dissolves and the mixture thickens further.
4. Cook the Mixture: Continue cooking on low heat, stirring constantly to avoid burning. Cook until the mixture becomes dry and starts to come together as a mass. This should take about 10-15 minutes.
5. Flavor with Cardamom: Add the cardamom powder and mix well. The mixture should now be thick, sticky, and pulling away from the sides of the pan.
6. Set the Kalakand: Grease a tray or a plate with a little ghee. Transfer the cooked mixture onto the tray and spread it evenly with a spatula. Press it down lightly to compact the mixture.
7. Cool and Slice: Allow the Kalakand to cool down completely at room temperature. Once it has set, cut it into squares or diamond-shaped pieces.
8. Garnish (Optional): Garnish with slivers of pistachios or almonds for an added crunch and a decorative touch.

Tips:

• You can also use a combination of full-fat milk and condensed milk for a richer taste.
• Adjust the sweetness based on your preference.
• To achieve a softer texture, use fresh homemade paneer (chhena) instead of curdling the milk directly.

Enjoy your homemade Kalakand!

Kalakand

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m