After a break, I am back with a traditional Indian sweet dish today. When I noticed that my last post was 100thone, made a plan to celebrate this event with some dessert recipe. Thanks to all of my readers to follow this blog and encourage me all the time.
When it comes to sweets, you will find different variety of cuisines in India. Some of these dishes are popular only in a specific region. But there are others that get widely popular and manage to cross boundaries of many states and regions. Kalakand is one such sweet preparation, which was invented in northern part of India, specifically in Rajasthan. But it has made its name in every part of the country and commonly appears during festival season of either parts of India. Kalakand, also known as Sandesh, is made out of solidified, sweetened milk and cottage cheese.The name of this Soft, crumbly, bite size , milky-white, square-shaped sweet makes all Indian’s mouth water.
You can follow several different styles to make . In one process, it’s preferred to use sweetened and solidified milk(others like to use condensed milk. The whole preparation can be either done in a microwave or on a stove-top, whatever is the easier way for you. I am not against the fact that the traditional method can still provide you the best results. It gives the best texture and the perfect softness, but at the same time, the easier method is not that bad as well! Though I have tried both, today I will share the traditional one.
The process starts with making some fresh paneer. All you need is whole milk and something acidic, like lemon juice or vinegar. Making Paneer at home is little time-consuming. If you would like to take the short route, you can however skip this step completely. I mean, you can buy paneer from any Indian store or replace paneer with ricotta cheese. But I have preferred to use fresh paneer. As I said, most of the time Kalakand looks milky white. But since I added some mango pulp to give some summer flavor, so it got a nice yellow color in my preparation. Hope you would like this than the usual kalakand.
Recipe of Mango Kalakand : for 24 pieces
Home-made fresh paneer / Chenna : 500 g around ( 2 cups )
Sweetened Condensed milk : 1 can (400 g)
Milk powder / Dairy whitener : 2 tablespoons
Mango pulp : 4 to 5 tablespoon
Cardamoms : 3-4, crushed
Pistachios : few, chopped
1. Mash paneer coarsely and add milk powder to it. Add the condensed milk and mix it nicely.
2. Take a thick bottomed pan, pour the mixture into it and heat it up. Cook on medium high heat. Add the cardamoms and mango pulp. Stir continuously till the mixture becomes thick. It will take 8 to 10 minutes (approximately ).
3. Remove from heat, and spread it on to a greased dish. Sprinkle chopped pistachios.
4. Put it into the refrigerator and let it cool. Cut into squares and serve.