Festivals and sweets always go hand in hand. Though Ganesh chaturthi is over, there are many who perform the Ganesh Pooja for 11 days. If you are one of them. you will probably need a lot of new sweet recipies. So, today we shall tell you how to prepare kalakand sweet.
Kalakand sweet can be offered as the nivedya for lord ganesha on one of the 11 days .
There are various methods of preparing kalakand with the traditional one being a little too long and tiring but worth every bit of the effort. It requires quite a lot of patience but when the results turn out to be as desired you will not hesitate from giving yourself a pat on the back. So, let us begin with the making of kalakand sweet for Ganesh Chaturthi.
Serves - 4
Preparation Time - 15 min
Cooking Time - 15 min
• Milk – 2 liters
• Citric acid or lemon juice – 1 tablespoon
• Sugar – 100 grams
• Cardamom powder – ¼ teaspoon
• Pistachio and almonds (crushed or chopped) – ¼ cup
In two separate vessels, heat one liter each of milk. When the milk in one vessel is about to boil add the citric acid or lemon juice. You can also add vinegar or lemon juice instead of citric acid. Let the milk rest for a minute. This will allow the formation of small granules.
Stir the curdled milk. You will notice that the solids separate from the liquid. We need this solid for the recipe which is nothing other than paneer or cottage cheese.
In the meantime do not forget to keep stirring the milk in the other vessel. Stir it at intervals as we need to reduce it to get a thick consistency.
Place a muslin cloth over a large vessel and pour the curdled milk into it. The liquid will collect in the vessel leaving us with the solids in the cloth. Tightly tie this cloth to extract all the remaining water. You can also place a heavy object on the tied paneer to achieve this.
Once the paneer is set, remove from the cloth and crumble the paneer. The particles should be very fine with no large lumps remaining.
Once you notice the milk in the other vessel becoming thick, add the crumbled paneer. Stir very well to prevent the mixture from burning or sticking to the bottom.
Continue stirring till you achieve a very thick mixture which is also granular. At this stage add the sugar and give the mix a good stirring. You can vary the amount of sugar depending upon your taste.
Add the cardamom powder and stir well again. Other options include saffron and nutmeg. Each one has its own distinct flavor and you can choose the one that you like the best.
Grease a rectangular tin with ghee and pour the mixture into it. Give the tin a good patting to achieve a uniform and clean surface. You can also use a spatula for the purpose.
Sprinkle the pistachios and almonds evenly across the mix and press with a spatula to ensure they are well settled on the sweet.
Cover with a net or cloth and allow to cool for 4-5 hours. Once cool, you will see that the surface has hardened a bit.
Cut the sweet into rectangular pieces and store.
Being a pure milk product, kalakand has a very short shelf life. If you and your guests do not manage to finish the lot, store this kalakand sweet for Ganesh Chaturthi in the fridge. Make sure to finish it within a day or two.