Authentic Indian Kalakand: A Step-by-step Recipe Guide

Ingredients

1.5 litres Full Fat Milk
2 tablespoons Lemon Juice
1.5 cups Sugar
1/2 cup Water
1/2 teaspoon Cardamom Powder
20 Almonds (chopped)
20 Pistachios (chopped)

Steps and instructions

Take a heavy bottom pan and add milk to it. Bring it to boil.
Once the milk starts boiling, add the lemon juice.
Stir the milk continuously until it curdles completely.
Drain the curdled milk and wash it under running water to remove the sourness of the lemon.
Hang the curdled milk in a muslin cloth for an hour.
In the meantime, dissolve sugar in water and heat until you get a single thread consistency.
Take the hung curdled milk and crumble it. Then add it to the sugar syrup.
Cook on low heat until the mixture thickens and starts to leave the sides of the pan.
Add cardamom powder and mix well.
Grease a tray with ghee and transfer the mixture to the tray and spread evenly.
Sprinkle chopped almonds and pistachios on top and press gently with the back of a spoon.
Let the mixture cool completely, then cut into squares.
Your Kalakand is ready to be served.

Tools for making

Heavy Bottom Pan - A pan with a thick base to prevent burning or sticking of the milk.
Muslin Cloth - A fine cloth used for straining the curdled milk.
Tray - A flat rectangular container used for setting and cutting the Kalakand.
Spoon - Used for stirring and mixing the ingredients.
Knife - Used for cutting the Kalakand into squares.

Recipe variations

Adding a pinch of saffron strands to the milk while boiling for a saffron-flavored Kalakand.
Adding a tablespoon of rose water or kewra water for a floral aroma.
Using condensed milk instead of sugar for a quicker and creamier version.
Adding a tablespoon of ghee or clarified butter to enhance the richness.
Adding chopped dry fruits like cashews, walnuts, or raisins for added texture and flavor.
Replacing the regular milk with coconut milk for a dairy-free version.
Using jaggery instead of sugar for a healthier alternative.
Adding a teaspoon of cardamom powder along with a pinch of nutmeg for a spiced twist.
Adding a layer of melted dark chocolate on top for a chocolate-flavored Kalakand.
Using khoya or mawa instead of curdled milk for a different texture.

Recipe overview

Get ready to dive into the world of Indian sweets with this traditional Kalakand recipe. Kalakand is a popular and delectable milk-based sweet dish, cherished in most parts of the Indian subcontinent. This delicious treat is prepared using simple ingredients like full fat milk, sugar, lemon juice and is garnished with crunchy almonds and pistachios. The hint of cardamom adds a delightful aroma making it irresistible. The journey to create this sweet might seem lengthy, but the end result is absolutely worth it. Follow the step-by-step instructions and you'll have a homemade, authentic Kalakand ready to serve and enjoy!

Common questions

Can I use low-fat milk instead of full-fat milk? No, it is recommended to use full-fat milk for this recipe as it provides a rich and creamy texture to the Kalakand.
Can I use lime juice instead of lemon juice? Yes, you can use lime juice as a substitute for lemon juice in this recipe.
How long does it take for the milk to curdle? The milk will curdle within a few minutes after adding the lemon juice. Stirring continuously will help in the curdling process.
How long should I hang the curdled milk in the muslin cloth? Hanging the curdled milk in a muslin cloth for about an hour will help in removing excess moisture and ensuring the desired consistency of the Kalakand.
What is the single thread consistency for the sugar syrup? Single thread consistency is reached when the sugar syrup forms a single thread when a small amount is dropped between your thumb and index finger and pulled apart.
Can I add other nuts or flavors to the Kalakand? Yes, you can customize the recipe by adding other nuts like cashews or flavors like saffron for added taste and texture.
How long does it take for the Kalakand to set? Once transferred to the tray, the Kalakand needs to cool completely, which may take a few hours depending on the room temperature. It is recommended to refrigerate for quicker setting.
How should I store the Kalakand? Store the Kalakand in an airtight container in the refrigerator. It can be stored for up to 4-5 days.

Serving dishes and utensils

Heavy Bottom Pan - A pan with a thick base and sturdy construction to prevent burning or sticking.
Muslin Cloth - A fine, lightweight cloth used for straining and hanging the curdled milk.
Tray - A flat and shallow container used for setting and cooling the Kalakand mixture.
Spoon - Used for stirring the milk, mixing the ingredients, and pressing the nuts on top of the Kalakand.
Knife - Used for cutting the cooled Kalakand into squares for serving.

Origin stories

Kalakand, a delectable sweet dish from the Indian subcontinent, is said to have originated in the city of Alwar, Rajasthan. It was an accidental creation by a sweet shop owner who left a pot of milk on the stove for too long until it condensed into the rich, grainy, and delicious sweet that we know today as Kalakand. What initially was a mistake, turned into a popular dessert that is now relished across the globe. Today, the city of Alwar takes pride in this unexpected discovery and has a unique place on India's culinary map as the birthplace of Kalakand. The narration of this legend brings a smile to many faces, adding a sweet touch of history to the already delightful Kalakand experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.