PC: lifeberry
Many times milk curdles during heat or due to other reasons. While many people usually make paneer from curdled milk, you can also make many sweets from it. Today we have brought you the recipe for making Kalakand from curdled milk.
Material:
1.5 kg curdled milk
200 grams of condensed milk
2 tbsp milk powder
5 finely chopped pistachios
A few threads of saffron
Instruction:
Start by separating the whey from the curdled milk. To do this, heat the milk until it boils and the water and milk separate.
If the whey does not separate completely, you can add a few drops of lemon juice or vinegar to aid the separation process.
Once separated, strain the curdled milk through a clean muslin cloth. This will remove the excess whey and you will be left with milk solids.
Wash the milk solids thoroughly under running water to remove any sourness.
Squeeze out excess water from the milk solids and place them in a large bowl.
Now mash it by hand or in a blender.
Add 2 spoons of milk powder in this bowl. It enhances the taste. This increases the sweetness and texture of Kalakand.
Heat the mixture in a pan on low flame. Keep stirring continuously.
After some time, add 200 grams of condensed milk to the mixture. This will provide the necessary sweetness, so you do not need to add additional sugar.
Continue cooking the mixture on low flame, stirring continuously. You will see that it has thickened and started leaving the sides of the pan.
Once it reaches a fudge-like consistency and starts leaving the pan, remove it from the flame.
Take out the kalakand in a smooth plate or tray.
Press it gently with a spatula to flatten and set.
To enhance the taste of Kalakand, garnish it with finely chopped pistachios and saffron threads.
Let it cool for about half an hour and then cut it into small pieces.
Your homemade Kalakand is ready to serve. Enjoy this delicious Indian dessert!
