Kalakand Recipe | Kalakand Kaise Banate Hain | Diwali Sweets | Milk Cake...

Kalakand Recipe | Milk Cake Recipe | Diwali Sweets | Chef Kunal Kapur Recipes

Kalakand Recipe/Diwali Sweets - Kalakand is a popular Indian sweet and is served during festivals and special occasions. It is made with mainly two ingredients – milk and sugar. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. This Indian sweet is flavored with cardamom powder that adds a subtle flavor in the sweet.

This Diwali spread love and sweet made by you with the help of this easy recipe by Chef Kunal Kapur. * May this Diwali Light up New Dreams, Fresh Hopes, Undiscovered Avenues, Different Perspectives, Everything Bright & Beautiful, And Fill Your Days with Pleasant Surprises & Moments. Happy Diwali 🙂 - CHEF KUNAL KAPUR

For the written recipe - https://www.chefkunalkapur.com/kalaka... Hi, I am Chef Kunal Kapur and this is my space, my channel. Subscribe & Together let's cook.

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Kalakand Recipe/Diwali Sweets - Kalakand is a popular Indian sweet and is served during festivals and special occasions. It is made with mainly two ingredients – milk and sugar.

Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. This Indian sweet is flavored with cardamom powder that adds a subtle flavor in the sweet.

Makes 650gms

Ingredients

Milk (full cream) - 2 lt

Sugar - 100gms

Vinegar - 2tsp

Cardamom power - ½ tsp

Pista Chopped - a handful

 

Method

Boil milk and sugar and once it gets to a good boil add vinegar and keep cooking till it reduces. If the dana is too big then you can mash it with the back of the spoon. Once it is thick and starts to leaves the sides of the kadai remove it to a tray and let it set. Once cool cut and serve. Kalakand can be garnished with chopped pistachios and almonds. 

Note - make sure there is no excess water/milk left in the kadai, this is an indication that Kalakand is ready.