Ajmeri Kalakand Recipe includes step-by-step pictures and a video. In India, milk-based dessert dishes are quite popular. It is made for a variety of events and festivities and is loved for its creaminess and richness. It is typically made with paneer or chenna, however it can also be used to other kinds of sweets. Kalakand, commonly referred to as Indian milk cake, is one such straightforward and simple milk dessert dish.
Kalakand Sweet Origin:
This adaptable milk-based mithai, which originally originated in Uttar Pradesh in North India, has grown in popularity all throughout the country. In the past, full-fat milk that has been coagulated and sugar were used to make kalakand. Indian cottage cheese (paneer) is made by curdling milk and combining it with sugar. Then, this mixture is cooked over medium heat for the desired amount of time, evaporating all the liquid and achieving a moist, grainy-crumbly consistency. The traditional recipe, on the other hand, calls for a number of different pots and pans and takes hours to prepare.
Therefore, this dish from India has been simplified and updated by MOC while maintaining its unique tastes. With just 3 ingredients and 40 minutes of hands-on cooking time, you can prepare delectable Kalakand. The handmade version of Kalakand is delectable and resembles its original counterpart in terms of flavour, texture, and taste.
How to Make Kalakand Sweet Or Kalakand Mithai Step- Step:
- Put a pan in the oven and heat it and add 3 liters of milk.
- Then cook the milk for 30 minute with continuous stirring.
 3.Care should be taken while cooking the milk so that the milk does not burn as it will give off a burnt smell to the kalakand.
4. Boil the milk continue and take it in half.
5.Then as long as the milk is boiling we will prepare another preparation for curdles the milk.
6. Then take 1-2 tbsp of lemon juice in small bowl.
7. Take a rectangular pan and put ghee in it because we will put the kalakand in it.
8. Then we’ll come back to boiling milk and we’ll see that the milk has reduced by half as it boils and small grains have formed.
9. Add 1 tbsp lemon juice in it.
10. Then the milk should be stirred again for 10-12 minutes until it thickens and foams.
11. After when the milk boils and thickens and the grains form, we add 450gm of sugar. Add 450 gm of sugar in 3-4 steps and each step we will add sugar and stir the milk again and again stir this way we will add sugar.
12. Cook the milk again for 5-6 minutes until the sugar melts completely and it will mix in it.
13. After we will add 80 gm ghee/butter to it and add ghee slowly. The addition of ghee makes the ajmeri kalakand better and makes it softer to eat.
14. It should be stirred for another 15 minutes as ghee is added.
15.After 15 minutes we will see that the mixture is hot and leaving then pan so that the ajmeri kalakand is ready.
16. Then we turn off the gas and pour this mixture into the rectangular pan in which we put ghee,
17. Cover the pan and spread it in a towel and keep it aside to cool for 1-2 hours.
18. Serve the tasty Ajmeri Kalakand
Kalakand Sweet Nutrition Fact:
Calories: 190kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g| Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 9mg |Â Fiber: 1g | Sugar: 10g| Vitamin A: 1IU| Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Are there any health benefits associated with consuming Ajmeri Kalakand?
Ajmeri Kalakand is primarily a sweet dessert and, like most desserts, should be consumed in moderation. While it is delicious and enjoyed for its taste, it does not offer significant health benefits. However, it does provide some nutritional value due to its ingredients, such as milk and nuts. Here are a few potential health benefits associated with consuming Ajmeri Kalakand:
Protein: Ajmeri Kalakand is made with milk, which is a good source of protein. Protein is essential for building and repairing tissues, as well as supporting various bodily functions.
Calcium: Milk is also a rich source of calcium, and Ajmeri Kalakand contains milk as its main ingredient. Calcium is crucial for maintaining strong bones and teeth.
Energy Boost: As a sweet dessert, Ajmeri Kalakand provides a quick source of energy due to its high sugar content. It can offer a temporary energy boost, especially when consumed in moderation.
Nutritional Value: Depending on the recipe, Ajmeri Kalakand may contain nuts such as almonds, pistachios, or cashews. These nuts are rich in healthy fats, fiber, vitamins, and minerals, which can add some nutritional value to the dessert.
While there are some potential benefits, it is important to remember that Ajmeri Kalakand is still a dessert and should be enjoyed as an occasional treat rather than a regular part of a healthy diet.
Difference Between Kalakand and Ajmeri Kalakand
Kalakand is a popular Indian sweet made by reducing milk and sugar until it forms a thick, fudgy consistency. It is often flavored with cardamom, saffron, or rose water and garnished with nuts. Ajmeri kalakand is a specific variation of kalakand that is named after the city of Ajmer in Rajasthan, India.
The main difference between kalakand and Ajmeri kalakand lies in their texture and taste. Ajmeri kalakand is softer and has a more granular texture compared to regular kalakand, which is more dense and fudgy. The softness of Ajmeri kalakand is achieved by adding paneer (Indian cottage cheese) to the milk and sugar mixture during the cooking process, which gives it a crumbly texture.
Ajmeri kalakand also has a slightly different flavor profile due to the addition of khoya (a type of reduced milk solids) and cardamom, which gives it a rich, nutty flavor. It is often garnished with pistachios and served as a dessert during special occasions like festivals, weddings, and celebrations.
Ajmeri Kalakand | Kalakand Recipe | Kalakand Sweet | Kalakand Mithai
Equipment
- 1 One nonstick frying pan
- 1 Bowl
- 1 cooking spud
Ingredients
For making Ajmeri Kalakand
- 3 Liter Milk
- 1-2 Tbsp Lemon juice
- 45 Gm Sugar
- 80 Gm Ghee/Butter
- 6-7 Piece Pista To decorate
Instructions
- Put a pan in the oven and heat it and add 3 liters of milk.
- Then cook the milk for 30 minute with continuous stirring.
- Care should be taken while cooking the milk so that the milk does not burn as it will give off a burnt smell to the kalakand.
- Boil the milk continue and take it in half.
- Then as long as the milk is boiling we will prepare another preparation for curdles the milk.
- Then take 1-2 tbsp of lemon juice in small bowl.
- Take a rectangular pan and put ghee in it because we will put the kalakand in it.
- Then we'll come back to boiling milk and we'll see that the milk has reduced by half as it boils and small grains have formed.
- Add 1 tbsp lemon juice in it.
- Then the milk should be stirred again for 10-12 minutes until it thickens and foams.
- After when the milk boils and thickens and the grains form, we add 450gm of sugar. Add 450 gm of sugar in 3-4 steps and each step we will add sugar and stir the milk again and again stir this way we will add sugar.
- Cook the milk again for 5-6 minutes until the sugar melts completely and it will mix in it.
- After we will add 80 gm ghee/butter to it and add ghee slowly. The addition of ghee makes the ajmeri kalakand better and makes it softer to eat.
- It should be stirred for another 15 minutes as ghee is added.
- After 15 minutes we will see that the mixture is hot and leaving then pan so that the ajmeri kalakand is ready.
- Then we turn off the gas and pour this mixture into the rectangular pan in which we put ghee,
- Cover the pan and spread it in a towel and keep it aside to cool for 1-2 hours.
- Serve the tasty Ajmeri Kalakand
Video
Notes
- Avoid overcooking the ingredients to avoid creating a chewy, thick milk cake.
- You have a choice of flavourings. You are welcome to include any combination of the following ingredients: kewra water, rose water, cardamom powder, vanilla extract, and saffron threads.
- Depending on your taste preferences, you can either forgo adding sugar or add a little more sugar.
- Nuts like cashews, almonds, pistachios, and pine nuts can be added or left out.
- The kalakand sweet recipe may be adjusted up or down to produce a smaller or bigger quantity.
Storing
- Even though this Indian sweet tastes best when eaten right away, it may be stored in the fridge for up to five days. Before serving, make care to let it come to room temperature. As before, defrost the kalakand overnight in the refrigerator and serve it at room temperature. Kalakand freezes well.
1.What can I do to solve my hard kalakand?
ANS: Oops! It seems like you could have cooked it on the burner for a little too long. The milk cake’s top should be brushed with more milk, and as it sets, it should become softer.
2. Was there something I did wrong when it came out chewy?
ANS: It appears that you either overcooked the combination or used paneer of poorer grade. Use freshly prepared paneer and simply cook the dish until it seems thick but not dry for optimal results.
3.What is the shelf life of Kalakand sweet?
ANS: Kalakand can be kept in the fridge for up to two or three days. It’s a milk-based meal, so try to utilise it quickly.
4. Can I create kalakand with fresh fruit flavouring?
ANS: Sure! I advise adding 1\3 to 1\2 cup of thick fruit purée to the kalakand to make it sweeter. Before cooking, add it. Strawberry or mango puree can be added. If you want to add fruit puree, adjust the sugar as necessary.
5. Is Milk Cake the same as Kalakand?
ANS: They are nearly identical to one another. But Milk Cake has a brownish tinge to it, whereas Kalakand delicious is white in colour. The method for making Kalakand is the same, but if you leave the Kalakand in the container for a longer period of time without chilling it, the heat and caramelization turn it dark, giving it the name Milk Cake.
