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Kalakand is one of the tasty sweets.
We can make it during festival and special occasions.
To prepare kalakand we take two utensils with same amount of milk and heat it.
In one of the utensil you need to prepare khoya.
And in the other one you'll have to prepare the cottage cheese by splitting the milk.
Mix and fry them until dry and add sugar. Set the mixture to prepare kalakand.
This is actually a time consuming process.
Today we will prepare instant kalakand.
Even if we have less time we can easily make kalakand instantly.
So let's see what all ingredients are required to prepare instant kalakand.
We took Khoya - 250 gm.
Cottage cheese - 250 gm.
Powdered sugar - 200 gm.
Clarified butter - 2 tsp
Almond - 10-12
Cardamom -6
To prepare kalakand we will fry the khoya first.
Heat the pan. Add 1 tsp clarified butter and heat it.
By adding clarified butter the khoya does not stick to the wok.
Let the clarified butter melt. Spread the clarified butter all around the wok.
Crumble the khoya and add it to the hot wok.
Mix it continuously until it turns slightly dark and has a fine aroma.
Khoya has melted very well. It is having a fine aroma.
Now we will add cottage cheese. Keep the flame low.
Now crumble the cottage cheese and stir fry until it mixes well with khoya.
Continue the process for 6-7minutes until the mixture blends well.
Keep the flame medium.
We have stir fried the mixture for 6-7 minutes.
The cottage cheese and the khoya has blended well together.
This means the mixture is ready after stir frying. Turn off the flame.
Keep the wok on a stand so that the mixture cools off well.
Peel the cardamom and grind it. Slice the almonds into long pieces.
We had stir fried the khoya cottage cheese mixture.
And we had kept it for cooling. It has cooled off.
We can easily touch the mixture and the wok has also cooled off.
The mixture must be slightly warm.
If the mixture cools off beyond desired temperature then after adding the sugar
there is a chance that it will split.
And if we add sugar to the warm mixture then the sugar will get properly mixed.
If the mixture is too hot and then if we add sugar.
The sugar will melt and the mixture will be thin.
The kalakand will not set properly.
So let the mixture be little bit warm. The wok has also cooled off.
Add powdered sugar to the mixture and mix it.
Sprinkle the cardamom powder to the mixture.
Mix all the ingredients well until they blend together.
Sugar, cottage cheese and khoya mixture is ready.
Now we will set it on a plate or a tray.
Take a plate and grease it with clarified butter.
Pour the mixture to the plate. Spread the mixture evenly on the plate.
Garnish with the sliced almonds.
You can also add pistachios to the mixture in the same manner.
Slighlty pat the mixture with a spoon
so that the almonds gets set into the mixture.
Now we will refrigerate it.
Within 2-3 hours the kalakand will be ready to serve.
And then we can slice it into pieces. Refrigerate the mixture.
Kalakand is set finally. And now we will slice it into pieces.
Slice them according to your taste.
Slightly warm the plate so that kalakand comes off the plate easily.
Sliced kalakand is ready to serve. It is really tasty.
Kalakand is really easy to prepare. It takes very less time.
Be sure that make sure the mixture is not too hot nor too cold.
It must be warm so that we can touch the mixture. Do not let it cool too much.
To the warm mixture add sugar. Let it set in the refrigerator.
Instant kalakand is ready.
You can use it for 3-4 days after refrigeration.
Whenever you feel like eating instant kalakand, make them and enjoy them.And share you experiences with us at Nishamadhulika.com
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