Kalakand Recipe

Navaratri, one of the most celebrated Hindu festivals started yesterday. It symbolizes the triumph of good over evil. During these nine nights and ten days, nine forms of Shakti/Devi i.e. female divinity are worshipped. The festive spirit around this time of the year catches up everybody. I love going to Devi Mandir, the vrat menu comes out in full during these days, and how can one forget the Dandiya nights, the colorful traditional attire and loads of fun!

It is a long week end in Hyderabad and I have been busy with guests.
I made this super quick, super tasty, awesome Kalakand, the recipe comes from my dear Mom.

Here it goes-


250 grams Soft Paneer (Crumbled or grated) or 3 lt Full Cream Milk for Chenna
Sweetened Condensed Milk (I used Milkmaid)
Pistachio for garnishing


To make Chenna at home-
Bring the milk to boil in a pan. Add citric acid solution as the milk boils. The milk will start to coagulate. Cook for some time (6-7 minutes approximately) Once you see the Chenna settle, sieve this through a muslin cloth. Pour cold water over Chenna.
Let it drain. Cold water helps in eliminating stickiness and prevents further hardening. Let it drain about half an hour. And Chenna is ready!

Mix Chenna/Paneer with Condensed Milk. Heat this mixture over medium low heat and stir constantly until the mixture becomes thick. (You can add saffron if you wish to give this a color) Spread it on a greased plate and decorate with finely cut pistachio, or a cherry in the center. Looks good, tastes even better!

Cut into pieces after it cools down.



Once again wish you all a very Happy Navratri!