Ingredients with Measurements:
- 2 liters of full-fat milk
- 1 cup of sugar
- 1/2 cup of water
- 1/2 teaspoon of cardamom powder
- 1 tablespoon of ghee
- 1 tablespoon of chopped nuts (optional)
Special Equipment Needed:
- Heavy-bottomed pan
- Wooden spoon
- Square baking dish
Step-by-Step Instructions:
1. Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer for 1 hour, stirring occasionally with a wooden spoon.
3. After 1 hour, the milk will have reduced to half its original volume. Add sugar and water to the pan and stir well.
4. Continue to cook the mixture on low heat, stirring frequently, until it thickens and starts to come together in a mass.
5. Add cardamom powder and ghee to the mixture and stir well.
6. Pour the mixture into a greased square baking dish and spread it evenly.
7. Sprinkle chopped nuts on top (optional).
8. Let the kalakand cool to room temperature, then refrigerate for at least 2 hours.
9. Once chilled, cut the kalakand into squares and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
- Total time: 1 hour and 40 minutes
Temperature:
- Medium heat for boiling milk
- Low heat for simmering and thickening mixture
Serving size:
- 8-10 pieces
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Full-fat milk can be substituted with skim milk, but the texture and taste will be different.
- Sugar can be substituted with honey or maple syrup, but the sweetness level will be different.
- Ghee can be substituted with butter or vegetable oil, but the flavor will be different.
Variations:
- Add saffron strands to the mixture for a fragrant and colorful twist.
- Replace cardamom powder with cinnamon or nutmeg for a different flavor profile.
- Use condensed milk instead of regular milk for a quicker and easier version of kalakand.
Tips and Tricks:
- Stir the milk frequently to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent burning.
- Let the kalakand cool completely before cutting it into pieces.
Storage Instructions:
- Store the kalakand in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- Kalakand can be served cold or at room temperature. If you prefer it warm, microwave it for 10-15 seconds.
Presentation Ideas:
- Serve the kalakand on a decorative plate with a sprinkle of chopped nuts on top.
Garnishes:
- Chopped nuts, such as almonds, pistachios, or cashews.
Pairings:
- Masala chai or coffee.
Suggested Side Dishes:
- None.
Troubleshooting Advice:
- If the mixture is too thin, continue to cook it on low heat until it thickens.
- If the kalakand is too hard, add a splash of milk and microwave it for 10-15 seconds.
Food Safety Advice:
- Make sure to use clean utensils and cookware when making kalakand.
- Store the kalakand in the refrigerator to prevent spoilage.
Food History:
- Kalakand is a popular Indian sweet that originated in the state of Rajasthan.
Flavor Profiles:
- Sweet, creamy, and slightly nutty.
Serving Suggestions:
- Serve the kalakand as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian