Instant Kalakand – Cooking With Sapana

Kalkand

Here is our recipe for the popular Indian sweet clackand. Kalkand is a very thick milk cake and is known for its soft and grainy texture. Traditionally sweet calcand takes a very long time to prepare. The recipe shown here is instant and requires only veneer, condensed milk and cardamom.

Usually the farmers make kalkand with chaya / milk solids from fresh milk which takes at least 2-3 hours to prepare the khoya itself. Later, it is cooked with veneer and sugar and it is another process that takes time. This INSTANT KALAKAND is a rescue from the tedious traditional sweet and tastes amazing like the last one.

So to make kalkand all you need is basically three ingredients and they are chena, condensed milk and cardamom powder. If you plan to make chena at home from the milk, it will take 15-20 minutes, otherwise if you use veneer purchased at the store, it will only take 10 minutes to make the clique.

The ingredients needed for Klakand

• milk: Whole fat whole milk is required for the preparation of Kalkand.
• Condensed milk: Sweetened condensed milk
• cardamom: Fresh or purchased cardamom powder in the store.

How To Make Instant Kalkand

In a saucepan, heat the milk and let it boil. After the milk boils cook the fire.

Add lemon juice to the milk while stirring. It will start to curl up. Continue to string and add the lemon juice until you see a clear yellow whey separate from the milk. Using a mesh strainer and a cheesecloth, strain the chena and separate the water.

Rinse the chena with the food several times to remove the warmth provided by the lemon juice. Squeeze all the excess water from the chena and set aside.

At a heavy bottom, the pan adds you can thicken milk and crumbled chena. Cook over low heat and continue to stir. It will start to loosen up a bit.

Now continue to mix until the mixture thickens, it may take 8-12 minutes for the mixture to thicken properly. Add cardamom powder and mix well. Transfer the mixture to the prepared tray.

Press with the back of the spoon to straighten the clicks. Sprinkle with chopped nuts and fasten them into the clique.

Keep it aside at room temperature and then refrigerate for about two hours. Cut into pieces. Serve and enjoy.

Serving and storage

Serve with kalkand as such or with a glass of milk. Store the residue in sealed containers for up to 2-3 days. They can stay fresh in the fridge for up to a week.

Tips for professionals

• Be sure to keep a low heat throughout cooking.
• Continue to mix, otherwise the clickand mixture may burn at the bottom of the pan.
• Be sure to let the mixture settle properly before cutting into pieces.
• You can add any of your nut icing to the clique or leave it that way.

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Immediately clicked

Safna in cardamom

Kalkand Instant Super Fudgey, Grainy and Delicious is a delightful Indian sweet dish that you must make these celebrations.

Preparation time 5 subtlety

Cooking time 20 subtlety

A specified time 2 Hours

Total time 2 Hours 25 subtlety

Course Dessert

kitchen Indian

• 1 Can condensed milk
• 6 1/2 Cups Or 1.5 liters of whole milk
• 1 teaspoon Cardamom powder
• Juice from one lemon
• 1/4 Goblet Nuts for decoration Optional

On the stove

• In a saucepan heat milk and let it boil. After the milk boils cook the fire.

• Add lemon juice to the milk while stirring. It will start to curl up. Continue to string and add the lemon juice until you see a clear yellow whey separate from the milk.

• Using a mash strainer and a cheese towel, strain the chena and separate the water.

• Rinse the chena with the food several times to remove the spiciness provided by the lemon juice.

• Squeeze all the excess water from the chena and set aside.

• In a heavy bottom pan add a can of condensed milk and crumbled chena.

• Cook over low heat and continue to stir. It will start to loosen up a bit.

• Now continue to mix until the mixture thickens, it may take 8-12 minutes for the mixture to thicken properly. Add cardamom powder and mix well.

• Transfer the mixture to a ready-made tray.

• Press with the back of the spoon to straighten the clicks.

• Sprinkle with chopped nuts and fasten them into the clique.

• Keep it aside at room temperature and then refrigerate for about two hours.

• Cut into pieces. Serve and enjoy.

In an instant pot

• Add milk and lemon juice in an instant pot. Place and close the lid, close the steam valve and set the timer for 5 minutes on low pressure.

• When the timer beeps, naturally release the steam for 10 minutes. The milk should be cooled with separated whey.

• Using oven gloves, carefully remove the instant pot and filter the milk solids on a colander lined with muslin cloth. Rinse it with clean water several times.

• Gather the edges of the cheesecloth and squeeze out any excess whey.

• Return the squeezed chena to a washed instant pot, add a can of condensed milk and mix well. Place and close the lid.

• Close the steam valve and set the timer to 6 minutes on low pressure.

• Quickly release the steam valve, mix the Kalkand mixture and transfer it to a lined square baking pan.

• Let the clackand settle for a few hours, cut into pieces.

• Be sure to keep a low heat throughout cooking.
• Continue to mix, otherwise the clickand mixture may burn at the bottom of the pan.
• Be sure to let the mixture settle properly before cutting it into pieces.
• You can add any of your nut toppings to the clique or leave it that way.

Key word How to make kalkand, instant kalkand, kalkand, quick kalkand recipe