Kalakand recipe for diwali. Easy recipes and tips to make Kalakand at home on Diwali.

1 liter full cream milk
1 tablespoon lemon juice or vinegar
½ cup sugar
2 tbsp milk powder (optional)
1 tbsp ghee
a little cardamom powder
Chopped pistachios or almonds for garnishing

Method of making Kalakand

First of all, boil the milk in a heavy bottomed vessel. When the milk starts boiling, slow down the gas and slowly add lemon juice or vinegar into it. As soon as you add it, the milk will curdle and the water will separate. Now cook it for 2-3 more minutes so that the chhena is prepared well.

Now put this curdled milk in a clean cloth and squeeze out all the water. Keep in mind that the chenna should remain slightly moist and not completely dry. After this, put the chenna in a non-stick pan, add sugar and milk powder in it. Now cook this mixture while stirring on low flame until it thickens and starts leaving the pan.

Now add cardamom powder to it and mix well. Spread the pan on a plate greased with ghee and put chopped dry fruits on top. Let it cool at room temperature, then cut it into desired shapes.

Storage tips and serving method- You can fill Kalakand in an airtight container and keep it in the refrigerator for 2-3 days. This sweet is perfect not only for Diwali but for any festival or special occasion. Its taste further increases with hot tea or coffee.

important tips
Always use full cream milk so that the Kalakand becomes soft and creamy.
If you wish, you can also add saffron or rose water for taste.
You can increase or decrease the quantity of sugar as per your choice.