Kalakand Milk... Popular Indian Sweet

Hello friends,

Namaskar....

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

# Kalakand is a popular Indian Sweet made by reducing milk and sugar.

Kalakand is much preferred for its moist and delicate grainy texture that is produced by using alum or lemon juice.

#  It is widely sold in sweet stalls. It is made by simmering milk for a long time using alum to form solids by halwais.

#  So kalakand Barfi is not commonly made in households. People refrain from making it at home.

# But today I am sharing with you a quick and simple method of making this Kalakand Barfi. Through which you can make it easily with milk only..

# Prep Time...5 minutes

# Cook Time....45 to 50 minutes

# Serving....6

# It needs few ingredients.They are as follows....

#  Ingredients....

1. Milk.......1 1/2 liter

2. Sugar.....150 gram

3. Lemon juice....3 Table spoon ( khaane wali chammach )

4. Cardamom powder...1/2 Tea spoon

5. Some chopped pistachios for garnishing....2 Table spoon

# Method of Making...

#  Boil the milk in a heavy bottomed kadhai on the high flame.

# As the milk starts boiling, set the flame on the medium and stir the milk constantly  or 1 or 2 minutes intervals from the all sides.

In this way, you have to stir the milk till it remain half or 50 percent.

# This stirring process of milk will take 30 to 35 minutes.

As the milk reduces half...just off the flame.

# Now add 3 spoon lemon juice with 3 spoon water....as it starts cursing...just add sugar and mix.

Cover it with a plate and let it sit for 1 hour.

# After 1 hour...you will find grainy texture of kalakand as is needed for the recipe.

Just see the picture below.

# Now on the flame...stir the mixture of Kalakand constantly on the medium high flame.

Just half cover the kadhai with a plate avoiding from hot drops of it.

#This total stirring will take 10 to 12 minutes.

As it comes in the form of Barfi dough... immediately off the flame.

Don't overcook it. Because later as it cools down....it will become more thick.

The Picture is below...

# Just transfer it in a greased tray or container and level it with a greased wooden spoon or greased bowl.

# Sprinkle some chopped pistachios and almonds and press them with a spatula to fix.

# Let it rest for few hours for good results.

In this way,  Delicious Kalakand Barfi is ready in less time and without troubles.

# Note...

1 Always cook sweets in a heavy bottomed kadhai because it tastes better and avoids sticking.

2. Adding a little water in lemon juice makes the curdling slow in forming solids.

3. Accordingly you can adjust the amount of milk for desired kalakand more or less.

Suppose...

1 kg. Milk needs....100 gram sugar and 2 spoon lemon juice

1/2 kg.  Milk needs 50 gram sugar and 1 spoon lemon juice.

4. Don't overcook the dough of Kalakand. It should be little soft....later it will become tight itself.

Transferring in the refrigerator...you can eat it for a week.

Thanku friends for your liking.

Thanks again.