Kalakand
Description
This is traditional and delicious dessert of bhojpuries as well as all over the northern region of India. This sweet is made specially on the occasion of Diwali and Raksha bandhan. It is ideal for diabetic person, as very less amount of sugar is added.
Ingredients
* Fresh whole milk-1 liter
* Sugar-1/2 cup or as required.
* Citric acid (for making paneer)-1tsp
* Sliced almonds or pistachio for garnishing-1 tbs
Methods/steps
1. Mix citric powder in 1/2 cup of hot water and put aside.
2. Boil the 500ml milk in a heavy bottomed pan over medium heat, stirring occasionally.As the milk comes to a boil, add the citric solution gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat., drain the whey using a strainer line with cheesecloth.
3. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
4. Boil remaining milk in a heavy bottom frying pan on medium high heat until the milk reduces to about 1/3rd
5. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
6. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
7. Pour it over greased plate keeping about half inch thick.
8. Let it cool for about one hour.and garnish with Sliced almonds or pistachio.
9. Cut the kalakand in squares or desired shape.
Reviews
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Tikari/ Balushahi is the mouth watering desert which very popular among bhojpuries. This dessert is made especially during the festival of Diwali, Teej and Durga Pooja. |
Additional Tips
* In place of citric acid can be use lemon juice for making paneer.
* Traditionally in kalakand, there is no added any flavors. but small cardamom powder can be added.