Finally the D day came and I was all set. Made it for the first time and I had turned off the stove a bit early and the mix was slightly wet. It did not affect the taste, but the kalakand was very brittle. Made it again immediately and was much more confident and waited until the mix dried out. I had the timer set and was stirring the milk every 7 minutes. My 3 yr old was amused by this and wondered why mom was running up and down every 7 minutes . Anyway, after the long process voila, tasty kalakand was ready and we absolutely loved it. Making it 2 times back-to-back was tedious and I would not have done it if not for blogging . Yeah, blogging changes you in many ways right? Off to the recipe.
Prepare paneer with 4 cups of milk. Bring milk to a boil and add vinegar.
See how the whey is separating. Paneer is done. Wash it well to remove the vinegar taste and strain through a muslin cloth placed over a colander.
Squeeze the moisture and hang the cloth for 30 minutes to remove remaining moisture. You don’t want it to be fully dry. So 30 minutes should do.
Bring the other 4 cups of milk to a boil in a heavy bottomed vessel. After that simmer until the milk reduces to about 1/4 of its volume.
Milk has reduced nicely.
Crumble the prepared paneer to the reduced milk.
Keep stirring until the mixture comes together.
It gets watery again.
Keep stirring until it forms a thick dough.
Grease a pan with ghee and place the prepared mixture in it.
Garnish with nuts of choice and slice the kalakand after it cools down. I have used pista for garnish.
Yummy kalakand ready. Warning .. this is an addictive sweet
Sending this to the following events.
Akila’s Dish name starts with K.
Radhika’s Diwali Event