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How to Make Kalakand at Home – Step-by-Step Guide
Kalakand is a traditional Indian sweet, loved for its soft,
grainy texture and rich taste. Popular during festivals like Diwali, Raksha
Bandhan, and Holi, this sweet is made with milk, sugar, and cardamom, giving it
a delicious flavor that melts in your mouth. The good news is, you can make authentic
Kalakand at home without much effort.
Ingredients You Will
Need
- Full
cream milk – 2 liters
- Sugar
– 1 cup
- Lemon
juice or vinegar – 2 tablespoons (to curdle milk)
- Cardamom
powder – ½ teaspoon
- Chopped
pistachios and almonds – 2 tablespoons (for garnishing)
- Ghee – 1 teaspoon (for greasing the plate)
Step-by-Step
Preparation
1. Boil the Milk
Pour 1 liter of milk into a heavy-bottomed pan and bring it to a boil. Add
lemon juice or vinegar slowly, stirring until the milk curdles. This will
separate the whey from the paneer.
2. Drain the Paneer
Strain the curdled milk using a muslin cloth and wash it under cold water to
remove the sourness. Keep it aside to cool.
3. Prepare the Base
In another pan, boil the remaining 1 liter of milk on low flame until it
reduces to half its quantity.
4. Mix Paneer and Milk
Crumble the paneer and add it to the reduced milk. Stir continuously to avoid
sticking to the pan.
5. Add Sugar and Cardamom
Once the mixture thickens, add sugar and cardamom powder. Cook until the
mixture leaves the sides of the pan.
6. Set the Kalakand
Grease a plate with ghee and pour the mixture evenly. Spread it and garnish
with chopped nuts.
7. Cool and Cut
Let it cool for 2–3 hours. Cut into squares and enjoy your homemade Kalakand.
Tips for Best Results
- Always
use full cream milk for a rich taste.
- Cook
on low flame to maintain texture and avoid burning.
- Garnish
generously for a festive touch.
Making Kalakand at home is not only easy but also ensures
fresh and pure ingredients. Whether for a festival or a family get-together,
this melt-in-the-mouth sweet will surely impress your guests.
