Kalakand | Indian Cheese Cake
Kalakand | Indian Cheese Cake is a delicious traditional Indian sweet . The prime ingredients for it are milk and sugar. The sweet is rich, moist and melt in the mouth kinds.
Servings 4
Equipment
- Pan / Kadai / Wok
Ingredients
- 1 lt full-fat milk
- 1 tsp lemon juice
- 1/2 cup sugar
- 1 tsp cardamom powder
- 1 tbsp almonds chopped finely
- 1 tbsp pistachios chopped finely
Instructions
- Divide the milk in two pots and place both to boil.
- Place the first pot on a low flame and stir the milk at regular intervals .
- Once the milk has boiled in the second pot add the lemon juice and curdle the milk.
- Now strain this mix in a cheesecloth.
- Pour fresh and cold water over the prepared cheese, this shall remove all traces of lemon.
- keep aside.
- Now we shall come back to pot 1 where milk would have reduced considerably.
- We need to reduce it to half.
- Squeeze out all the water from the cheese cloth and add the paneer to the first pot where milk has been boiling.
- Mix well and add sugar and cardamom powder.
- Sugar will release its water, so we will cook till there is no moisture left. This shall take 2-4 minutes .
- If there is a little milk like moisture , do not worry , it shall make the kalakand juicy .
- Transfer the kalakand to a greased tray and let it set.
- Garnish with pistachios and almonds.
- Cut into pieces .
Notes
- Use full-fat milk to make Kalakand.
- Make sure you use the homemade chenna to get a soft, melt in the mouth Kalakand.
- Using a store-bought paneer might make the Kalakand a little rubbery.
- To make a different variety of Kalakand, simply add the flavouring while you add the sugar.
- For fruit flavours, puree the fruits and add.
- Kalakand tastes best while it is fresh, but you can store it for 2-3 days in the refrigerator.