Kalakand (Cottage cheese milk fudge)


Yet another mishti or sweet that tastes so good and at the same time has so many textures – soft, chewy, crumbly, nutty… Kalakand is made with freshly made cottage cheese and milk which give it a rich taste. Perfect for festivals and celebrations. But I don’t wait for an occasion to make this. It’s one of our favourite desserts, especially with my three year old. She loves it so much that she once woke me up at 3AM asking for Kalakand 😀

Dreamy creamy glorious milk fudge – you won’t be able to have enough of it ever!

Kalakand

 

Ingredients:

Milk – 1.5 litre
Lemon juice – 2 tbsp
Sugar – ½ cup
Cream – ¼ cup (see notes)
Pistachio for garnish, finely chopped

Method:

  1. Place 1 liter milk in a thick bottom pan and bring to boil
  2. Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk will curdle and whey will separates
  3. Take a muslin cloth or cheese cloth into a colander and pour the curdled milk into it
  4. Squeeze out excess water and let the cottage cheese/chana cool completely. At this stage the cottage cheese will be very crumbly
  5. Put the curdled milk in a thick bottom pan and lighlty mash it using a potato masher or fork. Add remaining milk and cream. Cook on low flame stirring continuously until the mixture starts to thicken
  6. Add sugar and cook for few more minutes until the sugar dissolves and the mixture thickens and binds together
  7. Line a small tin or loaf pan with baking paper. Pour the mixture into it
  8. Garnish with pistachio and let it set completely
  9. Cut into desired shape and serve

Notes:

  • You may place the kalakand in the refrigerator to set quickly
  • You may garnish with nuts of your choice
  • Adding cream gives the kalakand a rich soft texture. Skip it if you want a firm, dry kalakand
  • You may replace milk and sugar used for boiling with ½ tin condensed milk
  • Adjust sugar as per your preference

 

Add lemon juice to boiling milk and let it curdle

Add lemon juice to boiling milk and let it curdle

 

Lightly mash the cooled curdled milk

Lightly mash the cooled curdled milk

 

Cook milk, cream and curdled milk

Cook milk, cream and curdled milk on low flame

 

pour the mixture and let it set

Line a small tin, pour the mixture and let it set

 

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