KALAKAND

Festivity is knocking at the door, how can we stay away from the sweets. From Durga Puja to Diwali we will indulge in celebrations and sweets. Every part of India rejoice over fun, food and frolic in their own way, following their own custom. Those who stay abroad would also safeguard their culture and upheld the tradition whichever part of the world they are in. I feel it is essential to stay attached to our roots and imbibe that culture and values in our kids. How much they take it is up to them but we must make honest efforts. I do not know about other cities abroad but there are certain advantages of living in this island, we feel nearer to our home. There are a couple of Durga Pooja celebrations around, the Diwali Bazaar already started displaying beautiful "pooja samagri" and home decors. It is altogether a feel good factor. There are a variety of air flown sweets we get.... courtesy, the Mustafa Centre. There is also a sweet shop selling a variety of fresh ones. Inspite of all these, we love preparing fresh sweets and snacks at home. I feel I may not be able to do the complex ones, let us choose the simple ones and enjoy doing them. Hence I prepared these KALAKAND yesterday evening. They were fresh and tasty, I was satisfied. Let us do it.

Above is the earlier earlier but I could not find the original copies to edit a bit. Though not my favourite sweet, I cooked and clicked the Kalakand sweets freshly, on 1st August, 2024.

INGREDIENTS :

Milk : 500 ml
Paneer : 200-250 gm
Milk Powder : 3 tbsp
Sugar : 1 4-5 tbsp [you may need more]
Green Cardamom Powder : 1/2tsp
Chopped Roasted Pistachios to garnish

METHOD :

Pour the milk into a heavy bottomed pan. Once it comes to a boil, add the milk powder and mix well. Let it simmer at minimal heat. Once it thickens a bit, switch off the gas stove and let it cool.

Break the paneer cubes but do not mash. Mix together the crumbled paneer, boiled milk, sugar and green cardamom powder.

Pour the mixture on to a clean pan, switch on the gas stove. We require a little of patience; we have to stir it at low heat till it gets sticky and starts coming out from the surface of the wok. 

Pour the mixture onto a greased plate, press it with a ladle to level. Let it cool and then refrigerate it for an hour.

Take it out and cut into desired shapes. Garnish as you wish. Enjoy the homemade Kalakand fresh if possible.