Kalakand of Alwar
Alwar is one of the most visited destinations of Rajasthan. It is situated at a distance of only 160 kilometers towards the south of Delhi and is a part of the National Capital Region along with Ghaziabad, Gurgaon, Noida etc. It is one of the oldest princely regions of India and is a place rich in minerals.
It is famous for its milk-cake which is in demand all across the country. It is purely made of milk products with a few dry fruits. This milk cake is also referred to as Kalakand which is found in other parts of India as well but has originated in the Alwar region. The Kalakand here tastes the best and is taken away in kilos by the tourists and even the locals.
During my visit to Alwar, I made it a point to find out the recipe for Kalakand and my wish was fulfilled when I visited a local sweet shop. I spoke to them, bought a few grams of Kalakand and finally drew out the recipe of the famous sweet dish, which is also exported from the state.
Try making it at home with few simple and easily available ingredients at home.
Preparation Time- 5 minutes
Cooking Time- 15 minutes
Ingredients of Kalakand
- Milk (2 litres)
- Sugar (1/2 to 3/4th Cup)
- Almonds and Pistachio (A handful chopped)
- Citric Acid diluted in ½ cup Water (1/2 teaspoon)
Method to prepare Kalakand or Milk Cake of Alwar
At first, boil 1 litre of the milk, which is half of the milk required for the sweet dish. Then add the citric mixture to the milk while the milk is coming to a boil. You can substitute the citric solution with a few drops of lemon. Make sure that too much lemon is not added as it may make the Cottage Cheese or ‘Chhena’ sour. You can even use the ‘Chhena’ readily available at local sweet shops, which is commonly referred to as ‘Paneer’ in northern India.
Take a muslin cloth and sieve the Cottage Cheese, completely drying it out, by straining the extra water. Once it becomes dry and spongy, flatten it out by pressing it with spatula or a plate. Now boil the other part of the milk till it thickens and reduce it to half by continuously stirring the milk. Now add the Cottage cheese to the milk and let it thicken by stirring constantly.
Pour in the sugar gradually stirring till it reduces even further into a soft and smooth lump. Let it cool down and then flatten it on a tray or plate and cut it into square pieces. To complete the dish, sprinkle chopped Almonds and Pistachios and residual cottage cheese, if any.
Enjoy it for days after making it and bring home the flavors of Alwar.
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