taoshobuddha sweets kalakand

8/8/2019 Taoshobuddha Sweets Kalakand

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Taoshobuddha Sweets

KALAKAND

n India during Kalakand is one of the most popular sweet made out of solidified,sweetened milk called Khoya and Paneer. Growing up in Northern India during theearly formative years this used to be one of our favorite sweets during festivals and

whenever we wanted to sweets. Unlike Gulab Jamun it is free from Ghee or clarified butter.Of course milk is used in the two. However Kalakand is not fried. It has a rich, decadent andmelt-in-your mouth taste. Traditionally it is a very long process in which the Khoya andPaneer are made from scratch. But I have shortened the process because of facilities nowavailable. After that they are mixed together along with sugar until thickened. They arethen cut into squares and garnished with pistachios.

On Krishnatashtami, we celebrate Krishnas birthday. The scriptures portray bala Krishnaas a happy and mischievous child with boundless energy and great fondness for all thingsof milk. Milk, yogurt, buttermilk, cream, ghee, and milk based sweets are lovingly offered tobala Krishna during this festival time. In our family, for pooja neivedyam we preparevenna (the cream layer from yogurt) and Kalakand.

Kalakand, an exquisite milk-based sweet preparation is an interesting process.Concentrated milk called khoya and fresh Paneer called chhana are mixed and simmered


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KALAKAND TAOSHOBUDDHA RECIPE 2010

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together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut tosquares and garnished with pistachios. As you can imagine, the Kalakand has a rich taste.Depending on the khoya-chhana ratio and sugar variety, Kalakand is of 2 types.

Milky White Kalakand

This requires three parts chhana and one part khoya together simmered slowly with whitesugar for hours. Continuous stirring and low heat cooking result in a pure-white Kalakand.Its a labor intensive process and usually you will find this milky-white kalakand at Indiansweet shops.

Coral Pink Kalakand

Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar(turbinado) sweetens and colors the Kalakand. This is the type we prepare at our home.Both varieties taste equally delicious, but I prefer the Milky White colored Kalakand.

Pink Kalakand

Ingredients

1. 1 gallon whole milk and2. juice from one lime3. gallon whole milk and 250 gms full cream milk powder - to prepare Khoya


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4. 2 to 2 cups - unprocessed cane sugar for pink and white for white texture5. 1 cup, shelled and unsalted pistachios - coarsely crushed for garnish6. Silver or gold foil to decorate the Kalakand

Methodology

Paneer or Chena

1. Place the pots on stove-top and add 1 gallon milk to prepare chhana

2. Mix the lime juice with double the quantity of water and strain for smooth mixture

3.Once the milk starts to boil, reduce the heat. Add the limejuice or lemon juice bit bybit and continue stirring. Within minutes, you will see small clouds like white curdsfloating on top. Continue adding lime juice mixture and wait till they get bigger andthe whey below gets less milky. This process takes few minutes, so wait at least fiveminutes. Switch off the heat and let it stand for few more minutes. Then pour thewhole thing immediately into a clean muslin or cheese-cloth in a colander, over asink. Gather the curds by twisting the cloth into a firm lump. The fresh Paneer calledchhana is ready.

4. Squeeze the water (whey) from chhana mixture. The whey you can store in bottleand save for use in vegetables later.

5. In another pot, mix liquid milk and powder milk starts to a smooth mix by usinghand mixture. Now begin to boil on medium heat constantly stirring and lower theheat when milk begins to boil and simmer, until the milk gets thick and is reduced toabout one fourths of the original quantity. This is khoya. While thickening, stirfrequently. Care must be taken that milk does not stick to the bottom of the pot andburn/black.


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6. To the khoya add the freshly prepared chhana (paneer) and sugar. On low heat,cook, continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.

Simmering Milk Thickened milk (khoya)

7. Pour the firm mixture onto a greased plate. Level it evenly and allow coolingcompletely. The mixture thickens and firms up even more on cooling. With a knife,cut the cooled Kalakand to squares or diamonds. Place the gold or silver foil onKalakand and sprinkle pistachios. Offer the jewel like decorated Kalakandneivedyam to Krishna and enjoy the prasadam pieces with family and friends.

Kalakand stays fresh up to a week when refrigerated.

taoshobuddha sweets kalakand

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