Kalakand

Kalakand is by far my most favoutire sandesh ( a type of Indian sweet very popular among Bengali population all over the world, made of 'chhena'). Its moist and grainy texture is what differentiate it from other kinds of sandeshes which are mostly smooth in texture. This simple yet delicious sweet is easy to make and doesn't involve a lot of complicated steps. Ideally, Kalakand is made by simmering milk for a long time and thus reducing the milk into a thick consistency, and then adding alum to get the grainy texture. This is a very lengthy procedure and may not appealing to many of us where time is a big consideration. Kalakand can be made in less than 10 minutes too by using ricotta cheese and microwave oven. But the recipe I follow is in between these two lengthy and instant versions and recreates an authentic taste.

For my recipe, I will be using freshly made 'chhena' or crumbled paneer and liquid milk. This recipe basically asks for only 3 ingredients and some assorted nuts for garnishing which you can always skip. This Kalakand recipe is a keeper for sure and I can guarantee it will impress you every time you give it a try.

Ingredients:

Milk - 2 + 2 cups full cream

Sugar - 1/2 cup

Cardamom Powder - 1/2 tsp

Pistachios - 1 tsp chopped

Almonds - 1 tsp chopped

Vinegar - 4 tbsp (for making Chhena)

Ghee (Clarified Butter) - 1/2 tsp

Method:

Making Chhena

-Take a non-stick pan and pour 2 cups of milk. Bring it to boil

-Once milk starts boiling, switch off the heat. Pour in the vinegar in the milk. Stir gently and wait for 2-3 minutes.

-Take a cheese cloth or a clean piece of thin cloth and strain the milk milk mixture to separate chhena and whey.

-Leave the chhena hanging for 30 minutes to strain all the liquid.

-Take 2 cups of milk in a pan and start simmering it.

-Keep it simmering until the milk reduces to half.

-Add sugar into it and mix.

-Add the chhena in it and mix it well. Keep stirring it so that the mix doesn't stick to the bottom of the pan.

-Keep cooking till the mixture is almost dry. Add cardamom powder at this stage and give it a good mix.

-Remove from heat.

-Take a square dish and grease it with ghee.

-Pour the chhena mixture into the pan and with the spatula, flatten the top nicely.

-Sprinkle the nut mixtures over it and let it cool in the refrigerator for an hour or so.

-Take out the pan from fridge and cut it into square shapes. Serve cold and enjoy!