Shaswati Kalakand is a popular Indian sweet that originates from the state of Rajasthan. It is made from solidified sweetened milk and has a rich, grainy texture. The name “kalakand” is derived from two words: “kala,” which means black, and “kand,” which means sweet. The name reflects the dark brown color of the sweet.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Ingredients
1cup-240ml; 1tablespoon – 15ml; 1teaspoon – 5ml;
For Homemade Paneer:
– Full-fat milk – 1 litre
– Lemon juice – 2 tbsp
– Water to rinse the paneer
For Kalakand:
– Condensed milk – 100ml
– Milk powder – 3 tbsp
– Homemade paneer (from above)
– Chopped pistachios (for garnish)
How to make kalakand
1. To make the paneer, heat 1 litre of full-fat milk in a heavy-bottomed pan over medium heat. Once the milk starts to boil, add 2 tbsp of lemon juice and stir gently.
2. Continue to stir until the milk curdles and the whey (greenish liquid) separates from the paneer.
3. Line a sieve or colander with a muslin cloth and strain the curdled milk to collect the paneer. Rinse the paneer under cold water to remove any traces of lemon juice. This will help eliminate the sour taste.
4. Squeeze the excess water from the cheese, but don’t dry it completely. Keep aside.
5. Grease a square or rectangular tray with a little ghee or line it with parchment paper.
6. In a heavy-bottomed pan, combine the crumbled paneer, condensed milk, and milk powder. Cook the mixture on low heat, stirring continuously to prevent sticking or burning. The mixture will start to thicken.
7. Continue cooking and stirring until the mixture comes together, becomes smooth, and starts leaving the sides of the pan. This will take around 15-20 minutes. Once the mixture is smooth and dry, turn off the heat.
8. Transfer the cooked kalakand mixture to the greased tray and spread it evenly, pressing down gently to flatten it.
9. While the kalakand is still warm, sprinkle chopped pistachios over the surface, pressing them gently so they adhere to the kalakand.
10. Allow the kalakand to cool and set at room temperature for a few hours or until it reaches the desired consistency.
11. Once the kalakand has set, use a sharp knife to cut it into squares or diamond shapes.
12. Serve the delicious homemade kalakand as a sweet treat or dessert.
Enjoy your homemade kalakand with its rich and creamy texture, garnished with the delightful crunch of chopped pistachios. Store any leftovers in an airtight container in the refrigerator.
Note: The cooking times may vary based on the specific heat of your stove, so keep an eye on the mixture as it cooks to ensure it doesn’t burn or overcook.
Here, you can read it in Bengali – কালাকান্দ
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