Step By Step Guide To Making Delicious Kalakand Barfi

Kalakand Barfi is a classic Indian sweet made with milk, paneer, sugar, and cardamom for flavor. The mixture is cooked until thick and set in a tray before garnishing with nuts. Known for its creamy texture and subtle sweetness, it’s a favorite dessert for festivals and celebrations. Easy to prepare at home, it offers a rich, traditional taste.

Kalakand Barfi is a traditional Indian dessert made with full-fat milk and paneer chenna. The milk is thickened and combined with crumbled paneer, sugar, and cardamom powder to achieve its signature soft texture. The mixture is cooked until it thickens, then set in a tray and garnished with almonds and pistachios. Once cooled and set, it is cut into squares or diamonds and served. Kalakand is known for its creamy, melt-in-the-mouth consistency and mild sweetness. It’s a popular choice during festivals and celebrations.

Ingredients:

• 1 liter full-fat milk
• 2 tablespoons lemon juice (or vinegar)
• 1/2 cup sugar
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• Chopped nuts (almonds, pistachios) for garnishing

Step By Step Recipe:

1. Prepare the Paneer (Chenna):

• Boil 1 liter full-fat milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent it from burning.
• Once the milk comes to a boil, reduce the heat and add lemon juice or vinegar, one spoon at a time. Stir gently until the milk curdles, and the whey separates completely.
• Turn off the heat and let it sit for 2 minutes.
• Strain the curdled milk using a muslin cloth or fine strainer. Rinse the paneer under cold water to remove the lemony taste. Squeeze out excess water and let the paneer sit in the cloth for 10-15 minutes to drain completely.

2. Reduce the Milk for Kalakand:

• In a separate heavy-bottomed pan, pour 1/2 liter milk and let it simmer over low-medium heat. Stir constantly to avoid sticking or burning.
• Reduce the milk until it thickens slightly and turns creamy (this will take about 10-15 minutes).

3. Combine Paneer with Reduced Milk:

• Crumble the paneer and add it to the thickened milk. Mix well to combine.
• Cook on low heat, stirring continuously to prevent lumps. The mixture will slowly thicken.
• Add 1/2 cup sugar and 2 tablespoons ghee. Continue cooking while stirring until the sugar melts and the mixture starts leaving the sides of the pan.
• Add 1/4 teaspoon cardamom powder for flavor and mix well.

4. Set the Kalakand Mixture:

• Grease a square or rectangular tray with ghee. Pour the Kalakand mixture into the tray and spread it evenly using a spatula.
• Garnish with chopped almonds and pistachios while the mixture is still warm. Gently press the nuts to ensure they stick.
• Allow it to cool to room temperature, then refrigerate for 1-2 hours to help it set completely.

5. Cut and Serve:

• Once set, cut the Kalakand into square or diamond-shaped pieces.
• Serve the soft, delicious Kalakand barfi as a dessert or festive treat.

Tips for Perfect Kalakand:

• Use full-fat milk for a creamy and rich texture.
• Stir continuously to prevent burning or sticking.
• Avoid overcooking the mixture, as it can make the Kalakand dry instead of soft.
• Use fresh paneer for the best results.

Enjoy this homemade Kalakand Barfi, a classic sweet that is rich in flavor and perfect for special occasions.