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Kakaland is one famous Indian sweet made with sweetened milk and chenna/paneer. There are lot of short cuts to this recipe but shared here is the traditional method. The whole process takes about 3 1/2 to 4 hours and needs extreme patience. Never rush, that’s the simple little secret in making this exquisite delicious treat. Making of chenna and khoa are the two key elements to this recipe, rushing the process, short cuts will spoil everything as there’s no way for adjustments later. Proceed slowly with care doing one step at a time and I’m sure you will be rewarded. Enjoy!
|½ gallon (2 liters approx)||Full fat Milk (for Paneer)|
|½ gallon (2 liters approx)||Full fat Milk (for khoa)|
|3 tablespoons (you can add more to make it rich)||Ghee|
|3 tablespoons||Unsalted crushed pistachios|
|3 tablespoons||Lemon juice|
This recipe has three parts to it.
1. Making of Paneer:
First take a big wide heavy bottomed pan and pour some water. Make sure the water coats all sides. Pour out the water and start boiling 1/2 gallon milk. This step is mainly done to avoid burning of milk to the bottom of the pan. Maintain medium heat throughout this process which should take about 15 to 20 minutes. When the milk comes to full boil, start adding the lemon juice slowly.
This will curdle the milk and you should be able to see the paneer separating from whey. Switch off. Pour the entire content into a cheese cloth / clean white cloth placed in a colander over the kitchen sink. Open the tap and let cold water go over it. Wash the paneer a couple of times in same cheese cloth and then start squeezing to gather the cheese.
Tie a knot and hang over the kitchen sink. Let it stand for atleast half hour, squeeze out the liquid as much as possible. Press out all excess water. Keep the gathered paneer aside.
2. Making of Khoa:
Again in a clean pot add little water and coat as shown above.
Now start boiling the other half gallon milk over medium flame. After the milk comes to complete boil, reduce flame and simmer until it thickens. This process takes about 2 hours.
Do not rush let the milk simmer, use a clean spoon to stir every now and then to mix the skin which forms on the top of the milk.
3. Combining Paneer and Khoa:
After about an hour the milk should have condensed to some extent.
In next 1/2 hour, the milk will condense to this form and its all ready for the combining paneer.
You can add the paneer which was kept aside along with sugar.
Keep scraping and stirring. Once you add sugar the mixture will look little chunky.
Let it simmer until it becomes little sticky and thick. Add ghee at this stage and scrape the pot from all directions to avoid burning. Switch off.
Grease a tray with ghee and pour the content and flatten. Sprinkle crushed pistachio nuts and decorate. Let it cool completely and then cut them into thick portions. Apply ghee to your knife and then cut to avoid sticking.
Yields about 20 pieces (2 inch x 2 inch)
This is the traditional version, for an easy microwave version check this recipe MICROWAVE PAAL KHOA