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Kalakand Mithai Recipe: Mohan Murari of Janata Dhaba makes delicious Kalakand from curdled milk in which chhena, milk powder, sugar and dry fruits are used, the taste and softness remains excellent.
It often happens in homes that milk suddenly curdles while boiling. People consider it bad and throw it away and regret that all the milk was wasted.
But many types of sweets can also be prepared from this curdled milk. Especially the taste of Kalakand is best in this Kalakand sweet made from curdled milk.
On this subject, artisan Mohan Murari of Janata Dhaba of Hazaribagh says that Kalakand is such a sweet, which does not take much effort to make, but the taste is such that everyone gets ready to eat it again and again. It can be easily prepared from curdled milk.
He further told that the curdled milk should first be heated lightly and torn properly. Then filter it in a muslin cloth. So that the chenna and water get separated. It is important to keep in mind that the chenna should not be completely dry, there should be some moisture in it. So that the Kalakand becomes soft.
He further told that the Chhena is then broken with gentle hands and put in a non-stick pan. Add some ghee in it and keep stirring on low flame. Then light milk powder and sugar is added to it. During this, care is taken to keep stirring continuously so that the mixture does not stick to the bottom.
Mohan Murari further explains that when the mixture becomes thick then the prepared mixture is also spread on a plate. Chopped dry fruits are sprinkled on top of it and pressed gently.
Then it is allowed to freeze at room temperature for about 2 hours. After it cools down, it is cut into square or diamond shapes. These Kalakand are very tasty and soft.
