Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kalakand recipe i how to make kalakand. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Kalakand is a popular and delicious Indian sweet dish (mithai) made by reducing milk and sugar along with paneer (cottage cheese). Kalakand is a type of barfi (milk-fudge) which is a dense milk-based Indian sweet which has a soft, moist, juicy, delicately grainy, and melt in the mouth texture. Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set sweet is widely sold in sweet stalls and is not commonly made in households.

Kalakand recipe I how to make kalakand is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Kalakand recipe I how to make kalakand is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kalakand recipe i how to make kalakand using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kalakand recipe I how to make kalakand:

1. Get 2 lt Milk (full cream) –
2. Take 80 gms Sugar –
3. Make ready 2 tsp Vinegar –
4. Get 1/4 tsp Cardamom power –
5. Make ready 1 handful Pista Chopped –

They have the goodness of fresh homemade Chenna or cottage cheese, the sweetness from the condensed milk, a drizzle of ghee to mimic the khoya flavor (there's no khoya in the recipe). Quick Kalakand recipe, Kalakand with step by step photos. Kalakand is an all-time favourite milky mithai in India. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort.

Instructions to make Kalakand recipe I how to make kalakand:

1. Take 2 liter milk in a wide and heavy bottom pan. Put it to boil.
2. Boil milk and sugar and once it gets to a good boil add vinegar
3. Keep cooking till it reduces the milk. If the dana is too big then you can mash it with the back of the spoon.
4. Once it is thick and starts to leaves the sides of the kadai remove it to a tray
5. Let khoya it set. Once cool cut and serve.
6. Kalakand can be garnished with chopped pistachios
7. Kalakand is ready to eat and enjoy
8. Pl see the video on youtue #safinakitchenhttps://www.youtube.com/channel/UC9jo62Cq8p96zgWvqIN_Qlg?sub_confirmation=1

Kalakand is an all-time favourite milky mithai in India. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. Its very important to continuously stir to avoid. Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk.

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