On Krishnatashtami, we celebrate the Bhagavan Krishna’s birthday. The scriptures portray bala (baby) Krishna as a happy and mischievous child with boundless energy and great fondness for all things milk. Milk, yogurt, buttermilk, cream, ghee, venna, and milk based sweets are lovingly offered to bala Krishna during this festival time. In our family, for pooja neivedyam we prepare venna (the cream layer from yogurt) and pala kova or kalakand.
Kalakand, an exquisite, milk based sweet preparation is an interesting process. Concentrated milk called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut to squares and garnished with pistachios. That is kalakand. As you can imagine the kalakand has a rich taste.
Depending on the khoya-chhana ratio and sugar variety, kalakand is 2 types.
Milky-white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. It’s a labor intensive process and usually you will find this milky-white kalakand at Indian sweet shops.
Coral-pink kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. This is the type we prepare at our home. Both varieties taste equally delicious, but I prefer the Coral-pink colored kalakand. Here is how I made it for Krishnashtami prasadam.
Recipe:
(takes about 2-3 hours. Makes about 18 to 20 2×2x1 square shaped Kalakand)
½ gallon whole milk and juice from one lime - to prepare chhana
½ gallon whole milk - to prepare Khoya (concentrated milk)
2 to 2½ cups - unprocessed cane sugar (turbinado)
1 cup, shelled and unsalted pistachios - coarsely crushed for garnish
Silver or gold foil to decorate the kalakand2 big, sturdy, wide based pots -
Chhana for Kalakand
1: Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.
Chhana: In one pot, once the milk starts to boil, reduce the heat. Add the limejuice and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer called chhana is ready.
Simmering Milk ………….. Thickened milk (khoya) after 2 Simmering Hours
Khoya: In another pot, once the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. (While thickening, stir now and then, and care should be taken that milk does not stick to the bottom of the pot.)
2: At this stage, to the khoya, add the freshly prepared chhana and sugar. On low heat, simmer continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or diamonds and garnish with gold/silver foil and pistachios.
Kalakand Cooling
Kalakand Cut to Squares
Kalakand Garnished with Pistachios ~ for Indian Sweets 101
yum! I really wish I was you neighbour and you would do the neighbourly thing and share your goodies with me.
Comment by freshma — September 5, 2007 @ 3:47 pm
Oh, how I wish for a good neighbour.:) Unfortunately in our apartment building I rarely see people.
Comment by Indira — September 5, 2007 @ 3:56 pm
That looks so delicious Indira, bit long process but worth every second of it, you have so much patience.
Comment by Madhu — September 5, 2007 @ 4:02 pm
Hi Indira,
I have tried so many of your recipes and all of them have been a big success. Thank you so much for your great recipes and pictures and detailed instructions. Just love your blog.
Meghana
Comment by meghana — September 5, 2007 @ 4:11 pm
OH MY GOD!!! You made Kalakand at home! Wow Indira! This is my favourite of all the sweets. They look as fresh as just blossomed flowers:) Lovely Lovely Lovely! Regards/Nina
Comment by Nina — September 5, 2007 @ 4:31 pm
The picture of khoa on the stove is making me nostalgic! As for kalakand, i have only one word: YUMMY!
Comment by musical — September 5, 2007 @ 4:43 pm
first time I come to your site and simply love it. It ’s a great source of information and recipes to try. I may come back soon to try one of your recipe since hubby loves Indian food and often craves for it! Hopefully, I can find all ingredients in my local indian shop!
Comment by Noro — September 5, 2007 @ 5:01 pm
indira.. you are the champ! delicious
Comment by Rajitha — September 5, 2007 @ 5:46 pm
You are BEST. I Love You sooooooooooo much.
I learnt cooking from your website , still have a long way to improve. You always remind me “my amma” and my childhood days.
After I started using your website, I got so much inspired and we bought “priyabharathi.com”
but again got shy thinking what if others read my feelings. And the way you express your feelings. WOW. I too want to write like you. Nowadays I’ve started reading cookbooks too like you.
You are my idol
Kalakand is my fav sweet.
Thankyou so much,
Best Regards
Vani
Comment by Vani — September 5, 2007 @ 7:18 pm
oh my god!!!the kalakand looks gr8. I love kalakand but i wsh i had patience like u to make it at home. I either buy it frm the store or I make it in the microwave. Amazing pics!!!You rock
Comment by ranjitha — September 5, 2007 @ 7:43 pm
I’m speechless. And I’ll be your neighbor anytime
Comment by Linda — September 5, 2007 @ 7:54 pm
drooling over here Indira. I love the presentation of the first kalakand. I have been away from the food blog world off and on in the last few weeks and here I come back to these lovely beauties and then some! Mt. Rainier looks fabulous as well. Happy Janamastami to you and your family too!
Comment by archana — September 5, 2007 @ 8:51 pm
First of all Shri Krishna Janmashtami Subhakankshalu from our side…
Thats really a yummy kalakhand you made…
As everybody mentioned… We wish to be your Neighbour…LOve to have a friend like you…
WE always love to try your recipes..
Thanks
:)
Comment by Soumya — September 5, 2007 @ 9:10 pm
You have a lot of patience Indira….and amazing ideas. I have eaten kalakand all my life and loved it,but never thought could make it at home. Your pictures and instructions make it look too easy.
Lovely post
Thanks
Lakshmi
Comment by Lakshmi — September 5, 2007 @ 9:23 pm
I am not much of a sweet person but you kalakand preparation made my mouth water…. the preparation is a representation of your perfection. Great job Indira.
Comment by spandana — September 5, 2007 @ 9:51 pm
[…] Ash | Food & Drink […]
Pingback by Kalakand recipe | DesiPundit — September 5, 2007 @ 10:13 pm
Indira I have never seen such delicious looking piece of kalakand.for the nth time i wish i stayed somewhere closer to you!:) and the coral pink colour is just perfect!
Comment by Madhuli — September 5, 2007 @ 10:45 pm
mmm…baby krishna would be around your kitchen all the time it seems…You seem to lock him inside your house by creating these mouth watering goodies. Nice pics and clear step by step recipe Indira! Thanks a lot for sharing!
Comment by Nirmala — September 5, 2007 @ 10:57 pm
Looks beautiful Indira. I have khoa and will try this.
Comment by Raaga — September 6, 2007 @ 12:07 am
Wowwwwwwwwwww….beautiful..hats off to ur patience Indira. Loved the first photo. I just wish I could grab it out of the photo and savour it. Anyway, now I know what dessert I am going to make next
Hope you had a wonderful Janmashtami.
Comment by KeralaGirl — September 6, 2007 @ 1:10 am
Looks very tempting and irrestible..If only I could taste and not just stare at it and imagine how tasty it would turn out to be!!
Comment by Timepass — September 6, 2007 @ 1:52 am
The first picture looks like the performer in a spotlight! superb!
Comment by Anjali — September 6, 2007 @ 2:28 am
You are a very talented lady,Indira.I am a reglar visitor of your site and have tired couple of recipes,the latest one being lime pickle.Yummy….
i am going to try this recipe soon….thanks for such a mouthwatering recipe…..
Comment by rashmi — September 6, 2007 @ 6:59 am
This looks too good Indira - am sure the long process and cooking time was well worth it. Thanks for the detailed recipe and pictures.
Comment by Laavanya — September 6, 2007 @ 7:30 am
Great pictures and very inspiring as always !
Thanks for stimulating the cooking and nurturing feeling which goes with it..
would like to add a suggestion regarding the whey..one can use it to soak daal , rice, lentils of any kind before cooking them or use the whey during cooking be it lentils or some vegetables.Also can make the dough for chapattis using a mix of whey and water. Whey has nutrients and enzymes of benefit. I have also used it to wash my face even and it leaves a soft clean feel.
Comment by Devna — September 6, 2007 @ 9:20 am
Looks really delicious Indira! Happy Krishnashtami to you and Vijay!
Cheers
Latha
Comment by Latha — September 6, 2007 @ 9:32 am
Beautiful! What can I say??? Wish i could grab that!!
Comment by Manasi — September 6, 2007 @ 10:20 am
oooh kalakand..
sigh..how I miss all things indian and sweet. Btw a lot of people use riccotta cheese to make khoya..do you like that idea?
Comment by disha — September 6, 2007 @ 10:24 am
Hi Indira,
Happy janmashtami to you. Kalakhand looks perfect. I have tried making quick kalakhand with ricotta cheese and condensed milk and it turned out quite well, but not comparable to the perfect product of labor here.
Comment by Hema — September 6, 2007 @ 11:22 am
hmm…. what can i say. i don’t even have words to describe your patience and talent.simply superb!! thanks for sharing.
Comment by red velvet — September 6, 2007 @ 11:34 am
Oh my god, that was so awesome. How I wish my mom is here in US of A.
bless you Indira garu
Comment by Balu — September 6, 2007 @ 12:05 pm
Yummy! ever knew kalakand is prepared at home. Always bought it off the shelf. Been a long time since I had it. Surely, Lord Krishna would be very pleased with ur offering.
I have one question, though. Could you tell me the pot u have used to boil the milk? Is it aluminium? Where did u buy it and is there any ticular reason u use it? Thanks in advance.
Keep the great work going. I am a great fan of urs and leave no chance to propogate ur website among my friends & relatives.
Comment by Jaya — September 6, 2007 @ 2:12 pm
Indira, meku chala chala opika, I am sure this tastes excellent given all the attention and time. Chinni Krishna I am sure would have loved this.
Comment by Sreelu — September 6, 2007 @ 2:14 pm
Hi Indira,
That looks soooooooo delicious and mouth watering. I wish there was an option to taste ur dishes on the web.
Meghana
Comment by Meghana — September 6, 2007 @ 2:48 pm
Beautiful!! I love Kalakand, soft and grainy at the same time, and yours looks better than the ones in sweet shops!:)
Comment by Mansi — September 6, 2007 @ 3:21 pm
Hi Indira,
Kalakand looks so good. You are the master in cooking and also presenting the recipe beautifully.
Madhavi.
Comment by Madhavi — September 7, 2007 @ 6:08 am
Thank you for the nice notes on this recipe. I appreciate your Sugar Love. It’s sweeter than the kalakand.
Hello Vani: Congratulations on your new domain purchase. If you decide on food blogging, please do write your blog name.
All the best!
Devna: Thanks for sharing useful tips about the whey.
Jaya: It’s an aluminum pot. Big size, thick, restaurant quality and I use it only to prepare sweets like this one. It’s from Subji mandi, NJ.
Comment by Indira — September 7, 2007 @ 2:17 pm
Hi Indira,
What a fabulous website…Its a gift for women like me. Soon after my studies I was into a very demanding job. Before marriage never bothered to enter into kitchen. Call it arrogance or reluctance…I used to say ‘ahhh cooking is not for me…’
After 2 yrs work got married and within one month landed in Switzerland. A new relationship, new place called Kitchen, new type of work called cooking. God knows my struggle. Believe it or not I did not even know how much water to add into rice before that. And my only source is searching the web for recipes.
I was lucky to come across ur web site.
I really appreciate the simplicity u maintain and ‘to-the-point’ way of explaining things. Result I almost succeeded in every recipe I followed from ur website.
Thank u so much…
Madhuri…
Comment by Madhu — September 10, 2007 @ 9:29 am
Hai Indira,
I love ur website and the recepies u show, simple and elegant. I have made many of ur sweets and curries. Came out really well.
I made the Kalakkand just now, came out really well and tastes very good. But, i did not get the brown color for the Koa..How did u acheive that color????
Reply to this would be highly appreciated.
Thanks! Keep up your good work.
Padma.
Hi Padma, congratulations on making the kalakand.
About the color, I sweetened the kalakand with turbinado (the red color sugar) and it added the pale coral color to the end product.
- Indira
Comment by Padma — September 11, 2007 @ 1:54 pm
this is truly one of the most creamy and delicious indain sweets one can eat. thank you, dear indira.
Comment by bee and jai — September 22, 2007 @ 7:29 pm
Can you post recipe for Ajmeri Kalakand, it more or less looks the same except for it has some borwnish cadbury kind of stuff in the middle
Thanks
Ani
Comment by Anil — September 24, 2007 @ 11:36 pm
Indira, never knew we could make khoya at home. The kalakand looks so moist n fresh - just right!!! Good really, really good.
Comment by Shella — October 25, 2007 @ 6:28 am
Hey Indira…oh man ur making my mouth water…hey can i substitute the turbinado wth light brown sugar???
Comment by Deepa — November 6, 2007 @ 4:40 am
hey indira..
saw da recipe n i juss made it.. n it tastes wonderful.. i never thot it could be made at home.. thank you so much…
Comment by Akanksha — December 26, 2007 @ 12:33 am
hi .
Your recipe and pic looks great .I want to try out the recipe but i cannot find turbinado here in sweden . I was wondering if can substitute it with something else like brown sugar or palm sugar ?
Thanx.
Hi Esther,
All kinds of sugar work well in this recipe including brown sugar and palm sugar. Unrefined sugar is preferred, because it not only sweetens the kalakand and also enriches the kalakand with their mineral goodness.
I wish you all the best with kalakand preparation. Please let me know how it turned out at your kitchen.
Thanks and regards,
Indira
Comment by esther — February 23, 2008 @ 9:09 am
Hi Indira .
Thanx for the help and a great recipe. It was my first time making indian sweets, it tured out wonderfully and very tasty too. Keep up the great work .
Thanx again,
Esther
Comment by esther — March 2, 2008 @ 9:45 am
thank you very much. It is really delicious
Comment by sharika — May 6, 2008 @ 7:12 am
Hello Indira,
I’m a first time visitor to your ‘delicious” website. I sure will try making kalakand, hope it turns out great, just the way it looks in your web.pics!
Rani
Comment by Rani M — May 21, 2008 @ 10:54 am