- 1 litre full-fat milk
- 1/2 cup sugar
- 1/4 cup all-purpose flour (maida)
- 1 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios) for garnish
- In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- Reduce the heat to low and simmer the milk for 30-40 minutes, stirring occasionally, until it is reduced to about 1/3 of its original volume.
- In a small bowl, mix together the all-purpose flour and 2 tablespoons of water to make a smooth paste.
- Slowly pour the flour paste into the simmering milk and stir continuously to avoid lumps.
- Add sugar and cardamom powder, and stir until the sugar is completely dissolved.
- Continue to cook for another 10-15 minutes or until the mixture starts to thicken.
- Remove from heat and pour the mixture into a greased thali or a square or rectangular dish.
- Garnish with chopped nuts and press them gently into the surface of the mixture.
- Allow it to cool for a few minutes and then refrigerate for at least 2 hours or until set.
- Once set, cut into squares or diamonds and serve.
Enjoy your Kalakand sweet! This is a traditional Indian sweet that is made with milk and sugar. The sweet is rich, creamy and sweet, with a texture similar to a fudge. The key to making the perfect kalakand is to reduce the milk until it is thick enough that it starts to pull away from the sides of the pan. It’s also important to cook the mixture after adding flour mixture and sugar, to make sure the sweet is set properly. You can add different flavors to the sweet, like saffron, rose water, or nuts. It’s perfect for festivals and special occasions.
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