Kalakand Recipe - Soft mouth melting milk cakes.

This recipe is from the book Kadai Cooking.

Main Ingredients : Milk ( दूध ) , Sugar ( चीनी )

Cuisine : Uttar Pradesh

Course : Mithai

Kalakand

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Mithai recipes like Kurmura Laddoo, Vrindavan Peda, Baat Jo Seero, Doodh Ki Barfi. Or try out these recipes from Uttar Pradesh Cuisine like Urad Dal Ki Kachori, Kesar Burfi, Singhade Ka Sheera, Mushroom-e-Nazakat.

Kalakand Recipe Card

Kalakand
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Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking :

Ingredients for Kalakand

  • Milk 2 litres

  • Sugar 4 tablespoons

  • Alum crushed 1/4 teaspoon

  • Ghee 1/2 tablespoon

  • FOR DECORATION

  • Pistachios thinly sliced 15-20

  • Silver warq

Method

Step 1

Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.

Step 2

Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee.

Step 3

Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.

Step 4

When completely set, decorate with silver varq and cut into squares or diamonds.

How to make Kalakand

Step 1

Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.

Step 2

Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium tray with ghee.

Step 3

Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.

Step 4

When completely set, decorate with silver varq and cut into squares or diamonds.

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