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Saturday, May 5, 2012

Kalakand (Milk Cake)

Kalakand is an exclusive milk based sweet dish that traditionally made out of concentrated Milk with fresh Paneer cooked with Sugar to a thick consistency. This is an exotic dessert that is quite popular among Indians and served during festivals and special occasions. As per wikis Kalakand has been originated from Braj in Uttar and then spread all over India because of its wonderful taste. Making Kalakand needs two major steps that explained after ingredients…

Ingredients:
·         Milk – 8 Cups (4 Cups for Panner & rest 4 Cups for making Sweet)
·         Sugar – ½ Cup
·         Lemon Juice – 3 tbsp for Paneer
·         Ghee – ¼ tsp (For Greasing the Plate)

Preparation Method:
Paneer Preparation
Ø  First take 4 Cups of Milk in a Pan and bring it to boil in a medium flame.
Ø  Once the Milk gets boiled reduce the heat and add the Lemon Juice slowly; keep stirring until the milk is completely curdled & then turn off the heat.
Ø  Take a water strainer & cover it with a clean Muslin or cheese Cloth. Then pour curdles in it & keep it under a running water; hang the curdle dough till the water is completely drain out.
Ø  Now the Paneer is ready; Crumble it & keep aside.
Kalakand Preparation:
Ø  Take a heavy bottom Pan; add the rest 4 Cups of Milk and bring it to boil.
Ø  Keep boiling till the milk reduced to approx 2 Cups.
Ø  Add the Paneer and mix well with milk; then add Sugar and cook the mixture till it achieves dough like consistency.
Ø  While cooking, keep in mind that the mixture needs to be stirred continuously; otherwise it will stick to the Pan.
Ø  Then take a Plate and grease with little Ghee and spread the prepared Kalakand with a thickness of at least ½ inch.
Ø   When it gets cooled, finally cut it in square shape and serve.

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