Recipes, Food Styling and Photography by Farrukh Aziz
ANAAR KE KALAKAND (POMEGRANATE KALAKAND)
Sweets made with pomegranate and solidified milk-cottage cheese
Kalakand is very famous Indian sweet made with milk and chena (cottage cheese), garnished with dry fruits. I made this kalakand with a twist by adding pomegranate juice. It turned out amazing. Do give this a try. Here’s the recipe
2 litres, full fat milk
250 ml, pomegranate juice (I used fresh)
½ cup, sugar (may vary if you prefer)
½ tsp, cardamom powder
few drops of rose essence
2 tbsp, White vinegar
few ice cubes
Ghee for greasing
Slivered pistachios and almonds for garnish
Few saffron strands for garnish
In a heavy bottom pan, boil one litre of milk. Reduce the flame and let it cook till reduces to half. Stir occasionally to avoid burning
In another pan, heat remaining 1litre of milk on a medium flame. Stir occasionally to avoid burning.
Once milk starts boiling, reduce the heat to low.
Gradually add vinegar and stir, milk will start curdling.
Once milk is curdled, take it off the stove and immediately add ice cubes.
Strain the curdled milk in strainer lined with muslin cloth and squeeze to drain the water.
Wash the curdled milk (Chena) under running tap to remove the traces of vinegar
Add the chena to the reduced milk and let it cook. Stir to avoid burning
Meanwhile in a pan, add pomegranate juice and sugar, heat it. Cook till it forms the thick syrup (should not form string in the syrup). Take it off the stove
Cook the milk-chena mixture till thick. Add prepared pomegranate syrup, cardamom, powder and rose essence. Mix well
Cook till mixture starts leaving the pan. Grease the tray or any cake tin with the ghee. Transfer the thickened cooked mixture to the greased tray. Allow it to set
Garnish with saffron strands, pistachios and almonds.
Cut in square or diamond shapes, they are ready to be enjoyed
Keep it in an airtight container and refrigerate, consume within 2 days
Color of these kalakand depends on the color of pomegranate. If fruit is deep red or magenta, color will be dark pink or purple. If color is light then kalakand will be light in color.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…