 Method 3 =>
Method 1Utensils
Pot big 1
Pot medium 1
Spatula
Plate
Sifter 1
Soft piece of cotton cloth
Ingredients
Milk 2 liter
Lemon juice 2-3 table spoon
Powdered sugar ½ cups
Pistachio 10 to 12 cut into fine pieces
Cardamom powder 1 tea spoon
Almond 5 -6 cut into fine pieces
Method
Take one liter milk in a big pot and boil it
In medium size pot boil remaining milk
When milk in bog pot starts to boil let it boil till it becomes half the amount
When milk in medium size pot milk boils take the pot out of stove
Now add lemon juice and stir it continuously
Paneer starts to form slowly
In sifter spread the piece of cloth and pour the paneer
When all paneer drops in the sifter wash paneer with running cold water (this avoids the sourness of lemon)
Squeeze all water from paneer
When milk in big pot is half the original amount
Add paneer and mix it properly
Let this mixture boil until it is dry
Now turn the gas into medium heat and add sugar
Keep on stirring and cooking till it is dry
Switch off the gas and add cardamom powder and mix it well
Grease the plate and spread the mixture
Garnish with pistachio and almonds
Let it cool for about 2 hours
Kalkand is ready to serve
It takes about 50 minutes to make kalakand
Method 2Utensils
Pot big 1
Spatula
Plate
Ingredients
Milk 10 cups
Sugar ½ cup
Pistachio 10 to 12 cut into fine pieces
Cardamom powder 1 tea spoon
Almond 5 -6 cut into fine pieces
Fatkiri (alum) – ¼ teaspoon
Method
Boil the milk until it turns half the original amount
Add alum and let the milk boil till it turns day (or water dries out)
Add sugar and keep on cooking it until it turns out to be spreadable mixture
Grease the plate and spread the mixture
Flatten it and garnish it with pistachio and almond
Refrigerate it for about 2 hours
Kalakand is ready to serve!
Method 3Making kalakand using khuwa or ricotta cheese in microwave
Utensils
Microwave
Microwave safe square dish
Spoon
Ingredients
Khuwa or Ricotta Cheese – 500 gram
Condensed Milk – 400 gram
Rose Essence–2-3 drops
Cardamom Powder – 1/4 table spoon
Chopped Pistachios – 1/2 table spoon
Chopped almonds – 1/2 table spoon
Method
In a microwave safe square dish, mix Ricotta Cheese and Condensed Milk
Mix well (do not leave lumps)
Cook in the microwave for 5 minutes
Take out and mix well (Make sure to stir the edges)
Cook for 3 more minutes
Take out the mixture and mix again
Microwave for 10 more minutes (you have to take the mixture out and mix it well at every 2 minutes)
Now take it out and mix well
Add powdered cardamom and rose essence and mix well
Press down and flatten the mixture
Sprinkle chopped pistachios and almonds on top and press stick
Cover and allow to set it in refrigerator for an hour
Cut into desired shape and serve
This will make about 20 pieces of kalakand
You can store kalakand only for few days!
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