Like a lot of my fellow Indians, I also have a sweet tooth and I just love mithais. I’m always tempted to buy more than I need at the local mithai shops. With so many options to choose from, and with constant innovations on mithais, the treat keeps getting sweeter. There are still tons of options for traditional sweets, one of which is kalakand. Kalakand comes from the state of Rajasthan, although it is widely used all over the north Indian states. Made with sweetened milk and a slight deviation from burfi, the sweet has a very nice grainy texture and an amazing taste. The traditional way to make a kalakand could be very cumbersome, so we give you an easy-to-follow recipe where kalakand can be made quickly and has the same great taste. It is widely used in religious ceremonies and festivals and looks great when decorated with pistachios and a silver foil. You can easily try your hand at this simple recipe and have a sweet ending to your meals.
Ingredients needed for Kalakand
- Milk – 1 litre
- Lemon juice – 1 tbsp
- Sugar – 1/4 cup
- Cardamom powder – 1 tsp
How to make Kalakand
- Heat milk in a heavy-bottom pan.
- When the milk is boiled, simmer the heat.
- Cook the milk till it is reduced to half.
- Add the lemon juice to the pan.
- The milk will curdle.
- Keep cooking till the milk is reduced and starts leaving the sides of the pan.
- Add the sugar and cook for a minute.
- Transfer the mixture in a greased tray.
- Garnish with pistachios and silver foil.
- Cut into small squares and your kalakand is ready.
