Kalakand
Kalakand is a sweet cheese confection from India.[1] It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis."[2]
 Kalakand from Koderma, India | |
| Course | Dessert |
|---|---|
| Place of origin | India |
| Region or state | Indian subcontinent |
| Main ingredients | Chhena, milk, water, sugar, ghee or butter, pistachios |
History
Kalakand was invented in 1947 by the halwai (confectioner) Baba Thakur Das & Sons in Alwar, Rajasthan after Das emigrated from Pakistan following the Partition of India.[3][4][5]
Preparation
To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading. It is then added to the reduced milk-water mixture and cooked until it becomes a thick paste. Then sugar is added, and the mixture is cooked on low heat and stirred continuously until it thickens to a fudge-like consistency. Then ghee (clarified butter) or butter is added, and the mixture is cooked and stirred another five minutes until it acquires a glossy appearance. The mixture is spread onto a buttered tray or platter in the form of a rectangle and garnished with pistachios. After cooling, it is cut into squares and served.[1]
References
- Lakshmi Wennakoski-Bielicki (2015). Pure Vegetarian: 108 Indian-Inspired Recipes to Nourish Body and Soul. Shambhala. p. 212.
- Meg Cotner (2012). Food Lovers' Guide To® Queens: The Best Restaurants, Markets & Local Culinary Offerings. Globe Pequot. p. 169.
- Team Bizdom (2018). Bizdom Quiz Book. Team Bizdom. p. 24.
- Chef. Kumar Bhaskar (2021). Theory of Culinary Arts. Rudra Publications. p. 100.
- "20 Indian sweets recipes for you to try at home". Condé Nast Traveller India. July 2, 2020.