Arre Wah! Kalakand Kheer: A Sweet Symphony for Your Soul!

Namaste, Salaam, and Sat Sri Akal, my dear food-loving friends! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s as comforting as a warm hug from your nani (grandmother). Today, we’re diving into the delectable world of Kalakand Kheer – a creamy, dreamy dessert that’s sure to make your taste buds sing!

This delightful treat is a staple during festive occasions like Diwali, Holi, and Raksha Bandhan. It’s also a favourite during weddings and family gatherings. Imagine the twinkling lights of Diwali, the vibrant colours of Holi, and the sweet bond of Raksha Bandhan, all celebrated with a bowl of this luscious kheer. It’s truly a dessert that embodies the spirit of joy and togetherness.

A Glimpse into History

Kalakand, the star of our kheer, is believed to have originated in Alwar, Rajasthan. Legend has it that a sweet maker accidentally left milk to simmer for too long, resulting in a delicious, grainy confection. From this happy accident, Kalakand was born, and it quickly became a beloved sweet across India. We’re simply taking that beautiful Kalakand and turning it into an even more luxurious kheer!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

Doodh (Full-fat Milk): 1 litre
Kalakand (Milk Cake): 250 grams, crumbled
Cheeni (Sugar): 4-5 tablespoons, or to taste
Elaichi Powder (Cardamom Powder): ½ teaspoon
Kesar (Saffron) Strands: A pinch, soaked in 2 tablespoons of warm milk
Badam (Almonds): 10-12, slivered for garnish
Pista (Pistachios): 10-12, slivered for garnish

Instructions:

Boil the Milk: In a heavy-bottomed pan, bring the doodh to a rolling boil over medium heat. Keep stirring occasionally to prevent it from sticking to the bottom. This is important!
Simmer and Reduce: Reduce the heat to low and let the milk simmer gently, stirring frequently. We want the milk to reduce to about half its original volume. This will take about 20-25 minutes. The milk will thicken beautifully.
Add the Kalakand: Once the milk has thickened, add the crumbled Kalakand to the pan. Stir well to ensure it dissolves completely into the milk. The mixture will become even creamier and richer.
Sweeten to Taste: Add the cheeni (sugar) and stir until it dissolves completely. Taste and adjust the sweetness according to your preference. Remember, Kalakand is already sweet, so start with less sugar and add more if needed.
Infuse with Flavour: Stir in the elaichi powder (cardamom powder) and the saffron strands soaked in milk. The cardamom will add a fragrant warmth, and the saffron will impart a beautiful golden hue and a subtle, exotic flavour.
Simmer and Thicken: Continue to simmer the kheer for another 5-7 minutes, stirring occasionally, until it reaches your desired consistency. Remember, it will thicken further as it cools.
Garnish and Serve: Remove the kheer from the heat and let it cool slightly. Garnish with slivered badam (almonds) and pista (pistachios). Serve warm or chilled, as you prefer.

Tips for Best Results:

Use full-fat milk for the richest, creamiest kheer.
Don’t overcook the kheer, as it will become too thick.
Adjust the sweetness to your liking.
Soaking the saffron strands in warm milk releases their colour and flavour more effectively.

Cooking Variations:

Gas Stove: Follow the instructions above using a heavy-bottomed pan.
Induction Stove: Use the appropriate settings for boiling and simmering.
Pressure Cooker: Not recommended for this recipe, as the milk may burn.
Oven: Not suitable for this recipe.
Microwave: Not recommended for this recipe, as it’s difficult to control the consistency.
Slow Cooker/Crockpot: You can make this in a slow cooker. Combine all ingredients and cook on low for 4-6 hours, stirring occasionally.
Instant Pot: Use the “Sauté” function to boil the milk and reduce it. Then, switch to “Keep Warm” and add the remaining ingredients, stirring until the Kalakand dissolves.

Nutritional Information (Approximate, per serving):

Calories: 250-300
Fat: 15-20 grams
Protein: 8-10 grams
Carbohydrates: 25-30 grams

Serving Suggestions:

Serve warm or chilled as a dessert after a delicious Indian meal.
Garnish with extra nuts and a sprinkle of cardamom powder.
Pair it with crispy jalebis or gulab jamun for an extra indulgent treat.
Enjoy it as a sweet ending to your festive celebrations.

So there you have it, folks! A simple yet elegant recipe for Kalakand Kheer that’s sure to impress your family and friends. Now, go forth and create this magical dessert in your own kitchens. I promise, the delightful aroma and the creamy, sweet taste will transport you to a world of pure bliss!

Do try this recipe at home and share the joy with your loved ones. Food is best enjoyed when shared!