Desert
April 28, 2020

Milkcake or kalakand

Happy Tuesday you guys. So how was your weekend, what all have you cooked, do let us know in the comment section below. Also yesterday I have created a poll on our Instagram about what should I post in today's blog , if you are not following us their do follow us we post some amazing vedio recepies their too. So the poll was about should we post a dessert or a main course recepie and most of you voted for a dessert recepie , here I am with another dessert recepie --- milkcake or kalakand.

 Also it would be amazing for iftar in this in this holy month of Ramadan.
One of the easiest, it take a bit of your time but will be worth of it . This utterly delicious recepie is very easy to prepare and is very yumm.
GET TO KNOW ABOUT THE DISH:--

  • Kalakand  is said to have originated in Alwar in Rajasthan in the 1940s.
  • The delectable kalakand is famous in Jhumri Talaiya , a little town in Jharkhand. This town is now famous for a sweet preparation that it has improvised and made its own-- the delectable kalakand.
  • It is believed that the kalakand found its way to Jhumri Telaiya through the Bhatia Brothers who came to the town in the late 50s.
  • But it was invented in 1947 in Alwar by Baba Thakur Das.

Now coming back to the recepie here is what all you need to prepare it .
  • Milk--  1 litre
  •  Lemon juice-- half teaspoon
  • Ghee--5-6 tablespoon
  • Sugar -- 1cup
  • Dry fruits--- chopped for garnishing

PROCESS:---

  1. Heat up a kadhai and add in 1itre of milk. we need to reduce the milk to half. Use a heavy bottom kadhai. First step is to bring the milk to a boil and then reduce it to half. It will take time so enlighten the halwai in yourself. Keep stirring the milk so that it doesn't stick to the bottom.
  2. When the milk came to a boil , reduce the milk into half. Keep the flame high so that it reduces faster. It will take about 30minutes.
  3. When the milk gets reduce to half, add half teaspoon of lemon juice to it. After a minute or two you will notice that the milk starts curdling.
  4. Cook the mixture for few more minutes and you will see the consistency will be one very thick just like rabbery. The mixture will get grainy too. Now it's the right time too add sugar.
  5. We will add sugar in batches So that the mixture doesn't get chewy. Add 1/4th cup of sugar first and them mix it . When it gets mixed well and you can't see the crystals add another 1/4 th sugar and mix it well and at the end mix the last batch of sugar .
  6. Also when you will mix the sugar it will start bubbling so be careful. Also keep stirring the kadhai so that the mixture don't stick to the bottom.
  7. Incase it gets stick to the bottom change the kadhai or it will make your kalakand chewy.
  8. Add 4 tablespoon of ghee to it. Mix it well and fry it for another 5 minutes. 
  9. After 5 minutes you will notice that it had become all grainy and  will start leaving the sides.
  10. Grease a tin Pan or a cake tin with 1tablespoon of ghee and transfer the mixture in it.
  11. Cover the lid and wrap it into a towel yes, you read it right wrap it into a towel. Wrapping it in the towel ensures that the heat will remain inside thee kalakand .
  12. Keep this utensil in a corner and make sure you don't put it in fridge, you need to keep it on room temperature and leave it for 3-4 hours.
  13. Make sure you don't touch it for 3-4 hours, you need to wait.
  14. After3- 4 hours unwrap the utensil from the towel , remove the lid and seperate it from the sides and flip it into a plate and  it will still be warm but that how it's best served .
  15. Garnish some dryfruits on top.
  16. Cut it into peices and enjoy your hard work.
NOTE:---
use a iron pan or kadhai to prepare it as the milk will react to steel or aluminium kadhai and becomes green in colour or will taste awkward.
So This was our recepie for kalakand. Do try it and share the picture with us on our Instagram (foodfolio6416). Hope you will enjoy the recepie.
Keep cooking
Foodfolio♥️♥️

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