### Kalakand Recipe: How to Create Kalakand at Home with Khoya
Kalakand is an exquisite Indian sweet that is particularly beloved during celebrations like Diwali, Holi, and Navratri. This luscious, tender, and crumbly milk-based confection melts in your mouth, endearing itself to sweet enthusiasts. Traditionally prepared with chenna (coagulated milk solids) and khoya (reduced milk), Kalakand is sweetened with sugar and infused with cardamom flavor.
#### Ingredients
– **For Chenna:**
– 1 liter of whole milk
– 2-3 tablespoons of lemon juice or vinegar
– **For Khoya:**
– 1 liter of whole milk
– **For Kalakand:**
– 1 cup of chenna
– 1 cup of khoya
– 1 cup of sugar (adjust according to preference)
– 1/2 teaspoon of cardamom powder
– Chopped nuts (pistachios or almonds) for decoration
#### Instructions
1. **Prepare Chenna:**
– Heat the milk in a heavy-bottomed vessel.
– When it reaches boiling point, gradually add lemon juice or vinegar while stirring.
– The milk will curdle, and the whey will separate. Strain the curds with a muslin cloth and rinse with cold water to eliminate the sour taste.
– Squeeze out excess moisture and set aside.
2. **Prepare Khoya:**
– In a heavy-bottomed pot, bring the milk to a boil and then simmer on low heat.
– Continuously stir until the milk reduces to about one-fourth of its original volume, thickening into khoya. This may take some time, so patience is essential.
3. **Making Kalakand:**
– In a non-stick pan, mix the prepared chenna and khoya.
– Incorporate sugar and cardamom powder, then cook on a low flame. Keep stirring until the mixture thickens and starts separating from the sides of the pan.
– Once ready, pour it onto a greased plate or tray and flatten it evenly.
– Let it set for around 30 minutes.
4. **Cutting and Garnishing:**
– After setting, slice the kalakand into square or diamond shapes.
– Top with chopped nuts for enhanced flavor and visual appeal.
5. **Serving:**
– Present the kalakand either at room temperature or chilled. It can be kept in an airtight container in the fridge for several days.
#### Tips
– For a faster alternative, consider using condensed milk and grated paneer or ricotta cheese instead of preparing chenna and khoya from scratch.
– Make sure to cook the mixture on low flame to avoid burning and to achieve the desired consistency.
Kalakand is not just a delight for the palate but also a stunning addition to any festive table. Enjoy creating this classic Indian dessert at home and share it with loved ones during special occasions!