Kalakand
Kalakand, from above
VegRajasthan

Kalakand

Grainy, moist milk cake with a cardamom whisper. Alwar's gift to every sweet box.

75 minTime
8 gProtein each
mildSpice
Alwar's milk cake2 chapters · 1 min read

Make it your way

Grandma's wayMilk reduced the long way.
The original
218kcalsame
8 gproteinsame
0 gfibresame
75minutessame

Classic kalakand.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Milk2 litres, full cream
Lemon juice2 tsp, mixed with 2 tbsp water
Sugar½ cup
Cardamom¼ tsp
Pistachios1 tbsp, chopped
Gheefor greasing

Method

5 steps
  1. 1Boil milk in a wide heavy pan, stirring often.
  2. 2Add the lemon water a few drops at a time while stirring, just until the milk turns slightly grainy.
  3. 3Keep simmering and stirring until it reduces to a thick, grainy mass.
  4. 4Add sugar and cook until thick again. Add cardamom.
  5. 5Spread into a greased tray, top with pistachios and set for 3 hours. Cut into squares.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Kalakand: a bread or rice, a side, something to drink and something sweet.

A little snack Mathri60 min
A little snack Hara bhara kabab45 min
To drink Thandai30 min
To drink Jaljeera15 min
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