Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1 tbsp lemon juice
- 1/4 cup chopped nuts (pistachios, almonds, cashews)
Special equipment needed:
- Heavy-bottomed pan
- Parchment paper
- Square baking dish
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk over medium heat.
2. Once the milk comes to a boil, add lemon juice and stir until the milk curdles.
3. Turn off the heat and let it sit for 5 minutes.
4. Strain the curdled milk through a cheesecloth or a fine-mesh strainer.
5. Rinse the curdled milk under cold water to remove any lemon flavor.
6. Squeeze out the excess water and transfer the curdled milk to the same pan.
7. Add sugar and cardamom powder to the curdled milk and cook over low heat.
8. Keep stirring the mixture until it thickens and starts to leave the sides of the pan.
9. Once the mixture thickens, pour it into a square baking dish lined with parchment paper.
10. Spread the mixture evenly and sprinkle chopped nuts on top.
11. Let it cool down to room temperature.
12. Once it cools down, refrigerate for 2-3 hours or until it sets.
13. Cut the kalakand barfi into desired shapes and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook over low heat.
Serving size:
Makes 12-15 pieces.
Nutritional information:
Calories: 120 per piece
Fat: 5g
Carbohydrates: 15g
Protein: 4g
Substitutions for ingredients:
- You can use lime juice instead of lemon juice.
- You can use any nuts of your choice.
Variations:
- You can add saffron strands to the mixture for a different flavor.
- You can add rose water for a floral flavor.
Tips and tricks:
- Keep stirring the mixture to avoid burning.
- Use a heavy-bottomed pan to prevent sticking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve on a platter with a sprinkle of chopped nuts.
Garnishes:
Sprinkle chopped nuts on top.
Pairings:
Serve with masala chai or coffee.
Suggested side dishes:
Serve with fresh fruit or a salad.
Troubleshooting advice:
- If the mixture is too dry, add a little milk to it.
- If the mixture is too wet, cook it for a few more minutes.
Food safety advice:
Make sure to use fresh milk and clean utensils.
Food history:
Kalakand barfi is a popular Indian sweet that originated in the state of Rajasthan.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve as a dessert or a snack.
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Region: Indian