Kalakand

Name: How to cook Kalakand - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Kalakand

#thc #thcweek19 This is a quick recipe for Kalakand (a.k.a. Indian Milk Cake) and comes together in just 20 minutes with the help of a can of sweetened condensed milk. It is flavored with cardamom powder and garnished with chopped dry fruits.

Ingredient

Food ration :

5 people

Cooking time :

30 minutes

1.5 litre

full fat Milk

1 tbsp

Sugar

1 cup

condensed milk(Nestle Milkmaid)

1/2 tsp

Cardamom powder

1 tbsp

calcium lactate

1/4 tsp

ghee for greasing

1 tbsp

chopped pistachios for garnish

1 tsp

chopped cashewnuts

Cooking instructions

* Step 1

Boil 1 litre of milk and add calcium lactate, switch off the flame, wait for 3-4 minutes when milk will start to curdle. After the milk is curdled and we get to see whey, separate Chena from whey by the strainer. Rinse Chena with plain water to remove sourness. Strain excess water and keep in rest for 30 - 40 minutes to drain off excess water to get soft Chena.

* Step 2

In the pan add 1/2 litre milk and simmer under medium flame and reduce milk to half of the original quantity, add condensed milk and sugar to taste.

* Step 3

Crumble Chena and mash gently to get smooth Chena. Now add the smooth Chena to milk and keep stirring and break the big lumps (if any)

* Step 4

Keep stirring that Chena mixes very well with milk and add cardamom powder.

* Step 5

Mix well and cook a few more minutes and the mixture thickens and starts leaving the pan. But don’t make it dry.

* Step 6

Now transfer mixture to greased setting dish spread evenly, and level it with the help of a spatula. Sprinkle cashew nuts and pista, press gently, and allow to be even on the top surface.