Kalakand

History

Kalakand is one of the popular Indian sweet made out of solidified, sweetend milk and cottage cheese.  It owes it origin to the milk-rich Braj area of western (Uttar Prades).  it is a very popular sweetmeat in North and East India, including Jharkhand, Orissa and Bengal and is reputed for its exquisite taste.  The term kand in kalakand is derived from the Arabic language and means sweets.

Kalakand

Ingredients

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Citric acid
• 1/2 cup Water
• 1/2 cup Chopped Nuts (pista, almonds)

Method

• Dissolve citric acid in water.
• Boil 1 litre of milk in a pan.
• Add citric acid solution as it comes to boil.
• Once the chenna settles, sieve through muslin cloth, press out excess water, take in a plate and press down.
• Now put the remaining milk to boil.
• Add cheena and boil till it turns thick
• Now add sugar and cook till the mixture turns lumpy.
• Spread it over a greased plate, allow to cool and sprinkle chopped nuts.
• Once set, cut it into square pieces and serve.