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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A simple and delicious Indian sweet made with just three ingredients.
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Boil the milk in a pan until it reduces to half its volume.
Add the lemon juice to the boiling milk and stir until it curdles.
Strain the curdled milk using a muslin cloth to separate the chenna (cottage cheese).
In a pan, combine the chenna and sugar, and cook on low heat until it thickens.
Transfer the mixture to a greased plate and flatten it evenly.
Allow it to cool and set before cutting into pieces.
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Make sure to use full-fat milk for a richer taste.
You can add cardamom powder for additional flavor.
Can I use store-bought paneer instead of making chenna?
Yes, you can use store-bought paneer, but it may alter the texture slightly.
How long can I store kalakand?
Kalakand can be stored in the refrigerator for up to a week.
Is kalakand gluten-free?
Yes, kalakand is naturally gluten-free.
Can I make kalakand vegan?
You can try using plant-based milk and a vegan sweetener, but the texture may vary.
What can I serve with kalakand?
Kalakand can be served as a dessert or enjoyed with tea.
