EASY KESAR KALAKAND RECIPE
KESAR KALAKAND
Kalakand is one of the most comforting and welcoming Indian sweet. A must have during Indian festivals which is really easy to make with minimal ingredients and with a touch of Kesar, the sweet transforms into rich,fragrant and elegant sweet. The only thing required to cook this dish is patience . Kalakand is moist and juicy and has a grainy texture to it and can be garnished with chopped nuts or eat as it is.
What is Kalakand?
Kalakand is a mildly sweet dessert in India made with whole fat milk, sugar, for flavour Kesar or Cardamom and garnished with chopped nuts.
It is believed that this sweet was first made in Rajasthan accidentally by a sweet maker, while boiling the milk for a sweet suddenly the milk split and he kept reducing it until it was thick and later cut into square like pieces thus our beloved Kalakand came into existence.
This traditional recipe takes a lot of time to reduce and we have to use some kind of acidic ingredient to give that grainy texture.
Are Kalakand and Burfi same?
No, kalakand and burfi are not same, they are different from each other.Burfi is made with flour, sugar, ghee, milk and nuts and when it fully sets the burfi becomes hard in texture whereas Kalakand is soft and delicate and is made with milk, sugar and any kind of citric acid.
Tips to make Kalakand
- Always use full fat milk as low fat milk will not give you the desired texture and taste.
- Use only a very small amount of vinegar or any kind of citric acid as kalakand needs a little bit of grains to it and not fully split.
- Use 2 1/2 tsp of vinegar or lemon juice to split the milk.
- Reduce the milk for at least 40 minutes.
- Keep in the refrigerator for 3-4 hours to fully set the kalakand.
STEP BY STEP- HOW TO MAKE KALAKAND
1. For this recipe we need 2 litres. Put it in a large pot and heat it up.
2. When the milk heats up add 80 grams or 1/3cup of sugar.
3. Let it come to a boil, now add 2 1/2 teaspoon of vinegar in the milk.
4. The milk will be slightly split and grainy, now let it reduce over a medium low flame for 40 minutes.
6. When the milk becomes 1/3 add the kesar soaked milk.
7. Meanwhile grease a tin with ghee.
8. When the milk becomes very thick and doesn't stick to the side then its ready.
9. Take it out on the greased tin and set it evenly with a spatula.
10. Garnish it with chopped almonds.
HOW TO MAKE KALAKAND
CourseDessert
Servings16
- 2litres of whole fat milk.
- 80grams of sugar.
- 21/2 tsp of vinegar.
- A pinch of Kesar(saffron).
- Chopped almonds(optional).
Instructions
1. Add 2 litres of milk on a large pot or Kadhai. Heat it up but don't bring it to boil.
2. When the milk heats up, add 80 grams or 1/3 cup of sugar into the milk.
3. Now let the milk come to a boil and let it boil for a minute.
4. Add 21/2 teaspoon of vinegar to the milk.
5. The milk will be slightly spilt not completely as we need a grainy texture. Don't add more vinegar to the milk it will completely spilt the milk.
6. Take out few spoons of milk in a bowl to soak the kesar.
7. Reduce the milk on medium low flame for 40 minutes. If the lumps are very big mash it with the end of the spatula.
8. Now add the kesar soaked milk into the pot.
9. Reduce for another 10 minutes.
10. When the milk becomes very thick and no longer sticks to the side of the pot, then it is ready.
11. Grease a square tin with ghee and put the kalakand mixture, level it with the spatula.
12. Garnish the top with chopped almonds and keep in the fridge for at least 4-6 hours before serving.
NOTE- The Kalakand will be slightly wet and very fragile, so you may notice water releasing after refrigerating which is completely normal.
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Looks yumm. A must try recipe.
ReplyDeleteThankyou
DeleteExcellent 😊❤️
ReplyDeleteLooks yum😍
ReplyDelete😋delicious... Will try for sure... Keep sharing more
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