Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Dessert

Kalachand / Kalakand

Traditional Recipe 8: Kalachand / Kalakand recipe

🧺 Ingredients

• Whole milk: 1000ml
• Condensed milk: 200ml
• Ghee: 30ml
• Cardamom pods: 4, crushed
• Saffron: a pinch (0.1g), soaked in 1 tsp milk
• Pistachio (chopped): 2 tbsp (20g)
• Almonds (chopped): 2 tbsp (20g)

👩‍🍳 How to make Kalachand / Kalakand

1. In a heavy-bottomed pan, heat whole milk over medium-high heat (150°C).
2. Stir occasionally to prevent a thick layer from forming on the surface (skim off if it forms).
3. When milk has reduced to about 1/3 of original volume (taking about 30 minutes), add condensed milk and ghee.
4. Stir well.
5. Add cardamom powder and saffron.
6. Continue cooking over medium heat (120°C) for 8-10 more minutes, stirring frequently.
7. The mixture should become thick, fudgy, and start leaving the sides of the pan.
8. It should have a light caramel color and be very sticky.
9. Pour into a greased, lined baking tray (8x8 inches).
10. Sprinkle chopped nuts on top while still warm.
11. Cool for 2-3 hours.
12. Cut into squares or diamonds.
13. Store in an airtight container.

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