Kalakand is a traditional Indian sweet that is soft, melt-in-your-mouth, and incredibly delicious. It's made with milk, sugar, and flavored with pistachios and saffron. This recipe is simple yet yields a delightful dessert that is perfect for celebrations or as a treat for your loved ones. Follow this easy recipe to make your own homemade kalakand and enjoy the rich taste of this classic Indian sweet.
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Pour the milk into a pan and bring it to a boil over medium heat.
Once the milk starts boiling, add the sugar and stir well.
Cook the milk lightly until it thickens slightly.
Grind the pistachios and saffron together and add them to the milk mixture.
Let the mixture set for two hours to solidify.
After two hours, cut the set mixture into square pieces and serve.
Use fresh and full-fat milk for a richer and creamier texture.
Ensure the milk is stirred continuously to prevent it from sticking to the pan.
Allow the mixture to cool completely before cutting it into pieces for clean edges.
Can I use condensed milk instead of regular milk?
Yes, you can use condensed milk for a quicker version of kalakand, but the texture and flavor may differ slightly.
How do I store kalakand?
Store kalakand in an airtight container in the refrigerator for up to 5 days.
Can I use other nuts instead of pistachios?
Yes, you can use almonds or cashews as an alternative to pistachios.
Is saffron necessary for this recipe?
Saffron adds a unique flavor and color to kalakand, but you can skip it if unavailable.
Can I make kalakand without sugar?
You can use a sugar substitute, but it may alter the taste and texture of the kalakand.
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