Kalakand is a very popular Indian sweet made out of solidified, sweetened milk, to which is added ricotta cheese. It is a very popular sweetmeat in Orissa and Bengal and is reputed for its exquisite taste. The 'Kand' of Kalakand is derived from the Arabic language which means sweets. Another such example is Gulkand.

Ingredients

The following ingredients are used in the preparation of Kalakand:

• 2 litres milk
• 1/2 to 3/4 cup sugar
• chopped nuts to decorate (pista, almonds)
• silver foil (optional)
• 1/2 tsp. citric acid dissolved in 1/2 cup water

Preparation Method

• Boil half the milk. Add the citric solution as it comes to boil
• Switch off gas once the chenna (fresh, unripened curd cheese) settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead
• Put the remaining milk in a heavy pan and boil to half
• Add the chenna and boil till the mixture thickens. Stir continuously
• Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump
• Set in a tray, apply silver foil and sprinkle the chopped nuts