Imagine a dessert so rich, creamy, and decadent that it transports you straight to the vibrant streets of India with just one bite. Special Kalakand is not just a sweet treat; it's a culinary masterpiece that combines the luxurious texture of milk solids with the aromatic essence of cardamom and the subtle crunch of nuts. Whether you're a dessert enthusiast or a curious foodie looking to explore authentic Indian cuisine, this recipe promises to be a game-changer that will leave your taste buds dancing with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 12 pieces
Ingredients
- 1 liter milk
- 1/4 cup lemon juice
- 1 cup sugar
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- Chopped nuts for garnish
Instructions
- Begin by boiling 1 liter of milk in a heavy-bottomed pan over medium heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low and gradually add 1/4 cup of lemon juice while stirring continuously. This will help the milk curdle and separate into chenna (cottage cheese) and whey.
- Continue to stir gently until the milk has completely curdled and the whey has separated. You will know it's ready when the curds have formed and the liquid is clear.
- Remove the pan from the heat and strain the curds using a muslin cloth or fine sieve. Rinse the chenna under cold water to remove the tangy flavor of the lemon juice. Squeeze out excess water gently.
- Transfer the chenna to a mixing bowl and knead it with your palms until it becomes smooth and soft. This should take about 5 minutes.
- In the same pan, add the kneaded chenna and cook it on low heat. Add 1 cup of sugar and mix well until the sugar dissolves completely.
- Continue to cook the mixture, stirring continuously, until it thickens and starts to leave the sides of the pan. This should take about 10-15 minutes.
- Once the mixture has thickened, add 1/4 cup of grated coconut and 1/4 tsp of cardamom powder. Mix thoroughly to combine all the ingredients.
- Cook for an additional 2-3 minutes until the mixture is well incorporated and starts to form a mass.
- Grease a plate or a flat tray with a little ghee or oil. Pour the kalakand mixture onto the greased surface and spread it evenly with a spatula to your desired thickness.
- Allow the kalakand to cool at room temperature for about 15-20 minutes. Once it has set, cut it into square or diamond-shaped pieces.
- Garnish the pieces with chopped nuts of your choice, such as almonds or pistachios, for added flavor and texture.
- Your Special Kalakand or Khoya is now ready to be served! Enjoy this delicious Indian sweet with family and friends.
Tips
- Use fresh, full-fat milk for the richest and creamiest texture
- Stir continuously while curdling to prevent burning
- Knead the chenna thoroughly to ensure a smooth, lump-free mixture
- Cook on low heat to prevent scorching and achieve the perfect consistency
- Let the kalakand cool completely before cutting to get clean, neat pieces
- Experiment with garnishes like saffron strands or different nuts for variety
- Store in an airtight container in the refrigerator for up to 3-4 days
- Bring to room temperature before serving for the best flavor and texture
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
