How to make KALAKAND - skk -

A delicious sweet made with reduced milk that gets ready without any fuss

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Full fat milk, Alum (phitkari)

Cuisine : Indian

Course : Mithais


For more recipes related to KALAKAND - skk checkout Rabdi - SK Khazana, Payesh - SK Khazana. You can also find more Mithais recipes like Uniappam Besan Laddoo Puranpoli Baked Moong Dal Gujiya Chum Chum

KALAKAND - skk

KALAKAND - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 2.30-3 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for KALAKAND - skk Recipe

  • Full fat milk 2 litres

  • Alum (phitkari) crushed 1/4 teaspoon

  • Castor sugar 4 tablespoons

  • Ghee 1/2 tablespoon

  • Pistachios chopped to sprinkle

  • Silver varq to garnish

Method

Step 1

Boil milk in a deep, thick-bottomed pan, on medium heat, till it thickens slightly. Add alum (phitkari), stir continuously and cook till the milk becomes grainy and most of the moisture evaporates.

Step 2

Add castor sugar, mix well and cook for 5-10 minutes or till the mixture thickens again.

Step 3

Grease an aluminium tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle pistachios, decorate with silver varq and keep the tray in the refrigerator till set.

Step 4

When completely set take the tray out of the refrigerator and cut into squares. Arrange them on a serving platter and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.