Kalakand

Kalakand - this is one of the sweets that I actually grew up with. Whenever there was a party or a get-together in our house, this sweet was a must. This was one of the famous sweets at those times. Recently I was browsing the net for some sweets and then I came across this. It enlivened all those past memories that were associated with this sweet. I immediately tried this sweet and this was such a hit in my home that I already made it thrice in two months time.

The recipe goes this way :

Take 1 litre of milk in a big pan or wok and the remaining one litre of milk in a milk pan. Put both of them on the stove on a low flame.

Let the milk in the big pan cook slowly. Keep stirring it so that it doesn't get burnt at the bottom.

When the milk in the milk pan comes to a boil, add lemon juice. ( Alternately, you can also add curd or vinegar ). Keep stirring.

This will curdle the milk.

When the milk curdles completely and the whey becomes white, remove the pan from flame and pour it into a strainer.

Keep aside until the water drops off.

Keep stirring the milk in the big pan continuously until the milk is almost half.

Now add this chenna and sugar and mix well.

Keep stirring until there is no moisture left .

Grease a pan with ghee. Transfer this mixture to the greased pan. Level it.

Sprinkle with pista, cashew and dry fruits of your choice.

Allow it to cool completely. Cut it into squares or any of your desired shapes. Serve it cool.

Enjoy this festive season and happy Varalakshmi Vratham!

Ingredients :

Milk - 2 litres
Sugar - 1 cup
Lemon juice - 1 tbsp. ( or )  Curd - 2 tbsps
Pistas or dry fruits - handful for garnishing
Ghee - to grease

Preparation :

1. Take 1 litre of milk in a big pan and cook on low flame. Keep stirring so that it doesn't get burnt at the bottom.
2. Take another litre of milk in another pan and bring it to boil. Add lemon juice and keep stirring. The milk will curdle.
3. When the milk curdles completely, pour it into a strainer and leave aside such that there is no water left in the homemade paneer.
4. Keep stirring the milk in the big pan continuously until it almost becomes half.
5. Add the strained paneer and sugar and mix well.
6. Keep mixing until there is no moisture left in the pan and it solidifies.
7. Transfer to a greased plate and top it with pistas or dry fruits of your choice.
8. Allow it to cool completely and cut into pieces of desired shapes.
9. Serve cool.