Thursday, 1 March 2018


On this special holi  day… another unique Cottage Cheese Sweet from sachu’s kitchen butter scotch  Kalakand to make your Holi celebrations an unique and memorable one.
 Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. Kalakand is thought to invented either in Braj region of Uttar Pradesh or in Alwar, Rajasthan, India.

Kalakand is made in Indian subcontinent during different festivals and celebrations such as Holi, Diwali, Navratri and Eid. festive look. So let us celebrate the festival of love and surprise your loved ones with Butter Scotch Kalakand.
Here goes the recipe.........


Milk                         -         2 liters (full cream)
Lemon juice Vinegar    - 1 1/2 tsp
Sugar                             - 1/2 cup 
Butter scotch                 - 2 tbsps  
Maida                          -  1 tbsp 

  Multi coloured sprinkles for decorating


In a heavy bottomed pan add 1 liter of milk first and bring it to boil.
Reduce the flame and let the milk boil in low heat.
Keep stirring in regular intervals till the milk is reduced to half of  it's volume. This may take around 30 mins. Do not skip this step because if the milk is not reduced to half the kalakand won't set.
Now in another thick bottomed pan take the 1 liter milk and bring it to boil. As soon as the milk comes to boil simmer the flame  and add lemon juice/vinegar and keep stirring. The milk will now split and keep stirring till the whey is separated completely.
Drain the chenna/ cottage cheese in a muslin cloth and wash thoroughly under running water till the sour smell of chenna disappears.
Now put the chenna in the muslin cloth , tie and squeeze to remove the excess water. Keep aside.
Meanwhile the milk in the first pan  might have reduced to half, so now add the chenna (slightly crush with hands) and sugar. Mix well till the milk get thick. Keep stirring for around 10-15 mins in low flame till the mix reaches it's desired consistency to make the burfi.
Once the milk is thick add  maida,  Mix all for 2-3 mins and remove from the flame.
Finally add butter scotch and blend well till everything is blended well.
Grease a  a tray with parchment paper. Pour the prepared mix into the tray evenly and garnish the top with multi coloured sprinkles and set aside to cool.
Refrigerate this for at least 2-3 hours and then use a sharp knife to cut the mixture into desired shapes and serve.
Yummy Butter scotch kalakhaand is ready to serve.

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