Ingredients

• 1½ litres full-fat milk
• ¼ cup sugar (adjust to taste)
• 2 tbsp lemon juice or vinegar

• ½ tsp cardamom powder
• 1 tbsp chopped pistachios
• 1 tbsp chopped almonds
• Few saffron strands (optional)
• 1 tsp ghee (for greasing)

Instructions

1. Boil the Milk: Heat milk in a heavy-bottomed pan on medium flame. Stir occasionally to prevent sticking.
2. Curdle Slightly: Once milk reduces slightly, add lemon juice gradually to lightly curdle the milk. Do not over-curdle.
3. Continue Cooking: Cook the curdled milk on low flame, stirring continuously, until it thickens and becomes grainy.
4. Add Sugar: Add sugar and mix well. The mixture will loosen slightly—continue cooking.
5. Reduce Further: Cook until the mixture thickens again and leaves the sides of the pan.
6. Add Flavouring: Add cardamom powder and mix gently.
7. Set the Kalakand: Transfer the mixture to a greased tray and spread evenly.
8. Serve: Garnish with nuts and saffron, cool completely, cut into squares, and serve.

Why You’ll Love This Recipe

• Authentic milk-based mithai flavour
• Soft, moist, grainy texture
• No condensed milk used
• Perfect for festivals and gifting
• Traditional homemade taste

Common Mistakes

• Using low-fat milk
• Adding too much acid
• Cooking on high flame
• Cutting before completely cooled

Variations

Saffron: Add saffron-infused milk.
Rose: Add rose water for aroma.
Chocolate: Mix cocoa powder for fusion kalakand.

Personal Note

Milk kalakand reminds me of old-school mithai shops where sweets were made patiently in large kadhais. Though it takes time, the final texture and flavour are unmatched. This recipe is truly worth the effort.