Indian dessert known as Kalakand is made with Khoa or hardened sweetened milk. It is prepared frequently during occasions like Diwali, Navaratri, and Holi and is comparable to a barfi. While Kalakand is thought to have originated in Rajasthan in the late 1940s, locals claim that the creamy variety first appeared in Jhumri Telaiya in the late 1950s when the "Bhatia brothers who had come from Pakistan after Partition" began selling it. Instant success followed. The popularity of Kalakand increased over time, and Jhumri Telaiya was recognised as a culinary mecca by visitors who came to the area specifically to sample its specialities. Almost all confectioneries now carry Kalakand, and the more well-known ones have been supplying bulk orders to a loyal and regular clientele of politicians, government employees, and businessmen throughout Bihar and Jharkhand. There are two ways to make kalakand at home: 1) the traditional manner, which involves boiling the milk on low heat until it becomes semi-solid; and 2) the quick method, which uses paneer and sweetened condensed milk. Compared to the fast method, the traditional cooking method requires more time to cook. However, the final flavour and texture are the same whether it is prepared traditionally or quickly. Although it has a soft, fudge-like texture, it is stuffed with sweetness and creaminess from milk, sugar, and chopped dried fruits on top. Kalakand is a sweet fluffy dessert that melts in the mouth with every bite you take. It is not too sweet and tastes perfect.
Kalakand/ Instagram- thatveggieblogger
Ingredients
1. 1½ cups tightly packed grated Paneer (approx. 200 grams)
2. 200 ml Condensed Milk (1/2 tin) (3/4 cup)
3. 1/4 teaspoon Green Cardamom Powder
4. 5-7 Pistachios, finely chopped, for garnishing
5. Ghee, for greasing the pan
Method
1. For this recipe, you can use either readymade paneer or fresh handmade paneer or chenna. Make fresh homemade paneer/chenna. To get rid of any lemon juice sourness, add 2-3 glasses of water to the prepared chenna/paneer. Set it aside until you need it.
2. If you want to use pre-made paneer, thaw it at room temperature if it is frozen or refrigerated. Either use a grater to grate it. Alternatively, you can use a mixer grinder to crumble it; simply place the paneer cubes in the tiny jar and pulse the machine a few times to do so.
3. Spread some ghee on the surface of the greasing pan.
4. In a heavy-bottomed kadai or pan, combine grated or crumbled paneer and condensed milk. Don't turn on the stove yet.
5. Mix thoroughly with a spoon.
6. Heat it on low flame. Cook while stirring constantly until the mixture thickens.
7. The mixture will begin to stick to the pan's sides as you stir and heat it. The mixture will need to be cooked for about 4 to 7 minutes.
8. Add 1/4 teaspoon of powdered cardamom.
9. Mix thoroughly, then extinguish the flame.
10. Put the mixture on a greased plate. Spread the ingredients evenly by giving them a gentle shake. Utilizing a spatula, smooth the mixture.
11. Place dry fruits on top of it and use a spatula to lightly press them into place.
12. Wait until it reaches room temperature. For two hours, refrigerate it covered so that it can set.
13. Cut it into little pieces after taking it out of the fridge.
