Kalakand is a very traditional Indian sweet and is loved by many. I have given a twist to Kalakand by adding custard apple to it. It came out delicious. Give it a try. Here is the recipe.
All you need is
Milk – 2 liter
Lemon juice – 2 tsp
Sugar – 12 cup ( powdered )
Cardamaom powder – 1 tsp
Custard apple pulp – 1 cup
Ghee – 12 tsp
Pistachios – 5-6 ( slivered )
Almonds – 5-6 ( slivered )
Silver foil ( optional )
Method of preparation
Divide the milk in two pan.
Heat one pan till the milk has reduced to half.
Bring the milk in the other pan to a boil.
When the milk comes to a boil, simmer the heat.
Add lemon juice to the milk.
The milk will curdle.
Switch off the gas and drain the milk in a cotton cloth.
Bring the sides of the cloth together and drain all the whey from the paneer.
Run the cloth under fresh water to remove any trace of lemon from it.
Add this paneer in the other pan when the milk has reduced to half.
Cook till the mixture starts to leave the sides of the pan.
Add sugar and cook for another 2-3 minutes.
Add cardamom powder and custard apple and mix well.
Grease a plate with ghee.
Pour the mixture in the greased plate and spread evenly.
Garnish with pistachio slivers and silver foil.
Let the kalakand set.
When set, cut into small pieces.
It can be stored in an airtight container for 2-3 days in refrigerator.