Kalakand Milk Burfi - Raksha Bandhan Recipe
Recipe type: dessert, sweet
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 7 servings
 
Kalakand is sweet, soft, tempting, healthy, tasty and is my favorite now. his is purely made with milk, chenna and sugar.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 ltr fresh thick milk
  • 4 tbsp sugar Or as sweetness required
  • 3 tbsp lime juice
  • ½ tsp cardamom powder
  • a pinch of nutmeg powder
  • 2 tbsp heaped milk powder
  • nuts for decoration (optional)
  • frozen mango pulp (optional)
  • a pinch of salt (optional)
How to make the recipe?
  1. Take 600 ml milk in a heavy bottomed sauce pan. Keep the heat on medium heat Or low mode. Allow the milk to boil.
  2. Once milk comes to a boiling point. Pour lime juice to it. Keep stirring for a minute more.
  3. Switch off the gas and let the chenna settle down. You can allow the mixture to cool down. Now take a muslin cloth. Place it on a vessel.
  4. Ensure muslin cloth covers the vessel from all sides. Now pour the chenna mixture over the cloth. Sieve through the cloth and press out the excess water.
  5. You can keep a heavy object on the chenna this would help to extract excess water from it.
  6. Your chenna (cottage-cheese) is ready.
  7. Unwrap the cloth and mash the paneer into tiny crumbs. Keep it aside.
  8. Take another heavy bottomed saucepan. Add rest of 400 ml milk to it.
  9. Keep heat on medium mode.
  10. Add homemade fresh chenna to it. Also add sugar.
  11. Keep stirring with a big spatula Or spoon until sugar dissolves.
  12. Add milk powder now.
  13. Now let this mixture boil for another 20-25 mins Or until milk thickens and resembles soft lumps. Also keep stirring and be patient :)...
  14. Lastly add salt, cardamom-nutmeg powder to it.
  15. Also once it's done the mixture will start leaving the vessel edges.
  16. Pour this mixture into a greased plate Or vessel. Now cut them into diamond shape Or square shapes. Decorate with chandi (silver) varak Or with some nuts. You could also decorate with rose petals.
  17. Alternatively you could take small glasses Or cups. Add frozen mango puree upto half glass. Then add the kalakand to the rest of glass. Place in the fridge for an hour Or so.
  18. Serve chilled on a platter with other festive sweets. Cut them into diagonal squares or diamond shape.
Notes
1. If you are lacking on time you could use readily available malai paneer and follow the same procedure.
2. Also you could use 4 to 5 tbsp condensed milk instead of sugar.
3. Some people also add saffron infused milk for yellow colored kalakhand.
4. If you want more quantity just double up the quantity and make the kalakand.
5. I have added mango puree it's optional. You could add berry puree, orange puree, banana puree, avocado puree any fruit puree you like. But the puree has to be frozen.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kalakand-milk-burfi/