Kalakand Recipe - How to Make Kalakand At Home - Khatri's Kitchen -बाज़ार जैसी कलाकंद घर पे ही बनाएं

Описание: #kalakand
#homemadekalakand #khatriskitchen

Kalakand is a delicious Indian sweet. It is made up of milk and sugar and is juicy and get a moist texture on it. This sweet is very much common in all parts of India and is served with finely chopped nuts on it.

Ingredients
• Milk- 1 liter
• Lemon- 1 medium size
• Sugar- 4 teaspoon
• Cardamom- 2 to 3 pieces
• Pista Katran- ½ teaspoon
• Saffron- as per your need

Method
• To start doing Kalakand, take two packets of 500 ml of milk. Then open one 500 ml packet of milk and put it in the bowl. And second 500 ml packet open and put at the other container.
• You need to keep half liter milk in two different containers as you need to make rabri and Chenna from it.
• To make a rabri, you need to keep the gas flame high and stir continuously so that milk will not get the stick. Do it till milk boil and then lower the flame and continue stirring in regular intervals. Make it boil for 15 minutes.
• Take the other container, and start boiling that milk in high flame. After milk starts boiling, make the flame low, and then switch off the gas.
• After that, you need to put one medium-size lemon juice in that milk and then stir it, and you will get the Chenna.
• Take a clean cloth and put Chenna on it and separate the water from it. Make the Chenna dry, and no water must be there inside it.
• Put the Chenna on the plate and smash it completely. After that, take a look at the Rabri container and look at the condition of milk. Make it boil till it becomes thick.
• After that, bring the smashed Chenna and put it inside the thick milk.
• Then stir it continuously for the next 10-15 minutes at medium to high flame. You need to stir it till Chenna gets to mix with milk thoroughly.
• Wait for the milk to get thicker, and after that, add 4 tsp sugar. Then add Elaichi powder in it as well.
• Then stir it at medium and high flame for the next 5 mins. Boil it till it becomes thicker.
• Take a mold or container and apply ghee or butter on it in a proper way. After that, put all the Kalakand on the mold or the plate.
• Keep the milk substances in it like it was as it helps the Kalakand to remain soft.
• Then take the mold to the freezer and freeze it for at least 3 to 4 hours.
• After that, take out the mold and check the softness. It will get almost ready by that time.
• Then put the crushed nuts over it as well as keshar on it for decoration.
• Then press it with a spoon gently to make it tight and firm. After that, start cutting with the knife in proper size.
• Then you can serve it to your family members and guests.

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