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Kalakand Recipe: Halwai Pankaj Madheshia of Hazaribagh has given the method of creating wonderful kalakand with milk powder in 20 minutes. In this, milk powder is used instead of cooking milk for hours, which saves time and hard work.
On this subject, Hazaribagh expert Halwai Pankaj Madheshia said that the process of making Kalakand is very patience, but there is a process that Kalakand can be easily prepared within just 20 minutes. This instant method is not only easy, but also looks exactly like a market in taste.
He further explained that to make Kalakand, 2 cups of milk powder, 1 cup fresh milk or condensed milk, 2–3 tbsp ghee, half cup sugar, half a lemon and pistachio almond pieces for decoration will be ease of ease of Kalakand.
He further explained that the way to make it is very simple. First of all, mix one cup of milk and two cup of milk powder and one teaspoon of ghee in non -steak pan. Prepare a mixture by getting these three ingredients, keep in mind that no milk lump is a baby, for this, milk is mixed with milk lightly and milk is in a normal temperature.
After the mixture is ready, when it boils in a good way to cook it on low heat, then mix half a lemon juice in two teaspoons of water and gently add it to it. This will make Kalakand Bazaar as granulated. Then add half a cup of sugar to it. Keep in mind that do not add more sugar, otherwise it can apply very sweet. When the mixture of the cuke becomes thick, take it out in a vessel. It will be served in four to five hours or completely Kalakand, after which it can be served.
The specialty of this recipe is that there is no long process to thicken milk, and due to milk powder, the texture of sweets becomes very soft and rich. This is the reason that if suddenly relatives or friends come to the house, then this dessert can increase the glory of your hospitality.
