Kalakand Laddu ( Kalakand ke laddu )

Hello friends
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  "Kalakand laddu" is an innovative and simple recipe that can be made with milk only. You can make it anytime at your home. Nothing is needed from the market.

You can make it plain or can stuff it with Gulkand and dry fruits as your choice.
You can make its "kalakand barfi" from the dough.

# Prep Time...5 minutes
# Cooking Time....42 minutes
#  Serving....10 laddu

#  Ingredients For Kalakand laddu...

1. Pure milk....1 liter
2. Sugar.....100 gram
3. Lemon juice....1/2 lemon
4. Gulkand or dry fruits..30 gram
5. Saffron...few strands
6. For garnishing... chopped rose pettles and chopped pistachios

#  Method Of Making....

1. Place a heavy bottomed pan or kadhai with milk on the high flame.

2. As it starts boiling,  just slow the flame and cook it till the milk remains half in quantity.
It will take half an hour.

3. Now off the flame and add 2 spoon lemon juice with 2 spoon water.
It will start curdling....just add sugar or sugar powder and cover it with a plate.

4. Let it sit down for 1 hour.

5. After 1 hour , on the flame and cook it again stirring continuously on the high flame.
Add saffron in it.

6. It will start coming in the form of mawa. Keep on stirring continuously.
It will take 10 or 12 minutes.

7. As it forms a dough of kalakand...just off the flame.
Don't over cook it otherwise it will become tight when it is cooled down.
Because we have added sugar in it already.
The real taste of kalakand comes in its softness.

8. As it becomes luke warm and dry ( if you can touch it ) just grease your hands with desi ghee and make kalakand laddu with the help of your fingers and palm.

9. Divide the dough into equal balls.

10. Take 1 ball and make it smooth on your palm and round it.

11. Just press the laddu with your thumb, stuff it with Gulkand or with chopped dry fruits as your choice.

12. Garnish them with some chopped pistachios, almonds and cashews.
You can sprinkle some rose pettles over them.

In this way, "kalakand laddu" are ready to serve.

You can eat it for 4 days on the room temperature and 7 days in the refrigerator.

#  Note...

1. In the process of thickening the milk, keep on stirring it with few intervals, preventing from sticking in the bottom.

2. Let the milk take rest for 1 hour with lemon juice and sugar.
It is a very easy and quick method without any trouble.

3. Don't over cook the kalakand dough for a soft texture.
As it cool down, it will become tight automatically.

4. With the same method, you can set it in a greased plate and can cut in the shape of kalakand barfi.
Just garnish it with some chopped dry fruits.

Thanku Friends,
Thanks again.