Kalakand is a popular sweet in North and North Eastern parts of India. It is soft and grainy in texture and not very sweet. Traditionally, preparing kalakand is an elaborate process, where hot milk is curdled by using food acids like lemon juice, curds,etc and then condensed till thick along with sugar and flavourings like cardamom and saffron. Once thickened, kalakand is spread on a tray and cut into pieces when cooled.
An easy alternative method is to use condensed milk and paneer (homemade cheese) or ricotta cheese. I have added jack fruit puree to the basic kalakand mixture to makejack fruit kalakand.You can prepare this kalakand with ripe mangoes, carrots etc.
Condensed milk - ½ tin
Paneer grated or mashed - 500 grams
Milk powder - 1 tbsp
Milk - 1 cup
Jack fruit pulp or puree - 3cups
Cardamom powder - ½ tsp
Cashews - 2 tablespoons
Melted chocolate - 2 to 3 tbsps
Grease a tray or plate with ghee and keep aside.
In a pan, mix condensed milk, paneer, milk powder and jack fruit pulp.
. If the mixture is tough to stir add on the milk now.
Cook on medium high heat, stirring constantly till almost thick.
Add cardamom powder and mix well.
When the mixture starts to leave the sides of the pan and forms a mass (take a pinch of the mixture and make a ball, it should not stick to your fingers), spread it on a tray and sprinkle chopped nuts and drizzle melted chocolate.
Let it cool completely in refregirator for 30 minutes, so that you can cut easily.
Yummy jack fruit kalakand is ready to serve.