Healthy Milk Powder Kalakand Recipe – Easy Diwali Sweets
Milk powder kalakand recipe is a popular Indian dessert made from milk powder, sugar, ghee (clarified butter), and sometimes flavored with cardamom or saffron. It belongs to the category of sweets known as “kalakand,” which is a type of Indian milk cake.
Milk powder kalakand is commonly prepared by mixing milk powder with milk and cooking till it thickens. To this mixture of sugar is added, and then it is further cooked until it achieves a fudge consistency. It’s usually flavored richly with ghee.
After the mixture has thickened to a sufficient degree, it is then poured into a greased tray, flattened, and left to set. These pieces, once set, are then garnished with nuts such as almonds or pistachios.
Here are a few finger-licking recipes:
Chickoo Halwa and
How to make milk powder kalakand recipe:
1. Put milk powder in a pan, add milk, 3 tbsp. ghee and mix well without bubbles.
Tip: Stirring constantly will eliminate lumps also it becomes hard while cooking which is the reason I have mixed prior to heating. Few people put milk powder while milk is boiling.
2. Once we get a thick paste, place it on the stove and cook on low flame and stir continuously.
Note: Although we were successful in making the smooth paste, if we do not stir while cooking, there is a chance of lump formation.
3. Cook till we get a thick paste, squeeze lemon juice so that this paste breaks down.
Note: A few drops of lemon are required if we pour more flavour of milk powder kalakand recipe changes.
4. Put Sugar or sugar powder and stir well till we get a thick batter.
5. Add cardamom powder and mix well. Off the flame and keep aside.
6. Grease a little ghee into the vessel and put milk powder kalakand paste while it’s lukewarm into it and give a gentle press with a spoon to get a flat surface.
7. Sprinkle finely sliced pista and almond slices and give a gentle press so that they stick firmly.
8. After 30 minutes, once it cools down, flip the vessel and tap so that Kalakhand falls down.
9. Flip to the other side and slice the milk powder kalakhand recipe into the desired size and shape.
Watch the milk powder Kalakand recipe video on YouTube.
Tips to make milk powder kalakand recipe:
- Using the good quality, fresh milk powder will give the needed texture and flavor.
- Don’t skimp the fat: Ghee or clarified butter will help bind the mixture and give a richer flavor. Not that too much of it will make the kalakand greasy.
- Use Consistency of Milk – Your added milk must be not too runny, not too thick. Very important to begin with a small amount and add more as needed to come to a decent consistency that’s thick enough yet spreadable.
- Temperature of Cooking – Low and slow is the trick! Cook on low the whole time ensuring it doesn’t burn but cooks uniformly.
- Stir constantly: So that milk powder does not form lumps, at the same time leaving it smooth.
- The right consistency: The main thing to perfect kalakand is knowing when it’s done. It leaves from the sides of the pan and comes together in a mass. When pressed with a finger, it should leave a slight indentation but mustn’t be sticky.
- Cool down and set: Let the kalakand to room temperature completely before cutting. Be patient!
- Adding flavors: Once you get the hang of making the basic recipe, then you can start experimenting with flavors! Cardamom powder is the classic addition but you could also add chopped nuts, saffron, or rose water
Milk powder kalakand recipe
Milk powder kalakand is a popular Indian dessert made from milk powder, sugar, ghee (clarified butter), and sometimes flavored with cardamom or saffron.
Ingredients
- Milk powder – 2 cups
- Milk – 1 cup
- Ghee – 4 tbsp.
- Lemon extract – 1 No.
- Sugar – 1 cup
- Crushed Cardaom – ¼ tbsp.
- Pista and almont slices – 2 tbsp.
Instructions
- Place the milk powder in a pan, add the milk and 3 tbsp. ghee, and mix thoroughly without forming bubbles.
- Once we have a thick paste, set it on the stove and cook over low heat, stirring constantly.
- Cook until the paste is thick, then squeeze lemon juice to break it down.
- Add sugar or sugar powder and whisk thoroughly until we have a thick batter.
- Add cardamom powder and stir thoroughly. Turn off the flame and set aside.
- Grease the vessel with ghee and pour in the milk powder kalakhand paste while it is still lukewarm, pressing gently with a spoon to get a smooth surface.
- Sprinkle with finely cut pista and almond pieces, pressing gently to ensure they stick firmly.
- After 30 minutes of cooling, invert the pot and tap so that the kalakhand comes down.
- Flip to the other side and cut the milk powder kalakhand recipe into the desired size and shape.
