Kalakand is a very tasty eggless dessert from India. This popular Indian dessert (mithai) is made with milk, paneer, sugar and cardamom powder. A perfect recipe for Indian festivals like Diwali and Navratri.
Chopped pistachios for garnishingYou can use any other dry fruit of your choice
Boil 1 ltr milk in a pot. After the first boil, add lemon juice to it. Mix and continue to heat the milk. If the milk gets curdled within 1-2 minutes, switch off the gas otherwise add more lemon juice and repeat the process until the milk gets curdled.
Strain the curdled milk, discard the water and keep the paneer (cottage cheese aside).
Take a large heavy-bottomed pot/ wok and add the remaining 1 ltr of milk to it. Cook the milk, till it thickens (around 30 minutes). Keep on stirring in between so that it doesn't stick to the bottom.
Now, add paneer and cardamom powder to the thickened milk, mix and continue cooking for another 40 minutes or till everything thickens.
Add sugar, mix and cook. Sugar will make the mixture runny. Continue cooking for another 10 minutes till it thickens again.
Grease a baking pan or thali with ghee and pour the mixture on it. Spread evenly. Garnish with dry fruits.
Allow the Kalakand to set for a few hours and then cut into the desired shapes. Enjoy!