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Kalakand

posted Jul 28, 2012, 4:39 PM by Weall Nepali   [ updated Jul 28, 2012, 4:56 PM ]

How to make Kalakand 

Kalakand
There are various ways of making kalakand. All methods are explained below click to see:

Method 1 =>


Method 3 =>

Method 1 


Utensils

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 2

 
Utensils

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 3 


Making 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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