Recipe: Yummy Kalakand / Milk burfi

Recipe: Yummy Kalakand / Milk burfi Delicious, fresh and tasty.

Kalakand / Milk burfi. Gluten free with easy to find pantry ingredients, this dessert is perfect to bring some sweetness in festive season. Kalakand milk burfi recipe a traditional Indian sweet also known as milk cakes ! When is Kalakand Milk Burfi made?

Kalakand is a popular Indian sweet made by reducing milk and sugar.

This soft set burfi is widely sold in sweet stalls and is not commonly made in households.

Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture.

You can have Kalakand / Milk burfi using 6 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Kalakand / Milk burfi

1. It’s 1 litre of milk.

2. It’s 2 tsps of lime juice.

3. Prepare 1/4 tsp of dry fruit powder.

4. It’s 2 tsps of butter clarified.

5. Prepare 1 tbsp of almond chopped.

6. You need 7 ounces of condense milk sweetened.

It is garnished with a generous amount of fine chopped nuts.

Kalakand burfi is one of the most rich and popular milk cake recipe which can be prepared instantly at home.

Kalakand burfi recipe is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.

Instant Kalakand / Milk Burfi Recipe.

Kalakand / Milk burfi instructions

1. Use non stick pan and pour milk.

2. Boil milk and stir it occasionally.

3. Add 1 tsp lemon juice and stir it continuously for 30 seconds,the milk should begin to curdle.

4. Add remaining lemon juice and stir continuously, the curds should be completely separated and the liquid should look yellow and watery.

5. Set a strainer over a mixing bowl and line it with straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath..

6. Gather the cheesecloth in your hand and gently squeeze to remove the excess whey..

7. Paneer is ready, keep it aside for 5-10 minutes and let it cool down.

8. Take a non stick pan, add clarified butter and keep it on medium flame.

9. Add paneer and mix it, keep mashing big pieces with spatula.

10. Cook it for 4 minutes and add condensed milk, dry fruit powder.

11. Stir it continuously till kalakand gets thick, approximately you need to cook it for 5  minutes.

12. Take it on a plate and give it square shape.

13. Garnish it with chopped almonds and press it a bit on the top.

14. Let it cool down on room temperature for at least 1 hour.

15. Kalakand is ready. You can store it in fridge for 3-4 days in air tight container.

Summer is knocking, I hope you all are enjoying cool desserts like coffee jelly, ice-cream right :).

After so many days I am back with a quick and sweet recipe for you.

In summer because of hot weather milk gets spoil easily and we end to make paneer bhurji or just throw it away if running out of time.

Kalakand Milk Burfi Recipe is a gem among Indian dessert recipes.

It is mostly prepared during festivals like diwali, holi and navratri.