Kalakand (Milk Fudge)

Kalakand

"Kalakand is an Indian milk fudge dessert made with full fat fresh milk. It is creamy and delicious and requires very few ingredients."

Ingredients

2 liters Full fat fresh milk

3/4 cup white granulated sugar or more

1 teaspoon ground cardamom

2-3 tablespoon white vinegar or lemon juice

some chopped nuts for garnishing (optional)

Directions

Arrange a deep bowl covered with a sieve and muslin cloth – keep aside for later. In a large pan, heat 2 litres of milk till it starts to bubble. Add 2-3 tablespoons of white vinegar while stirring continuously. The milk will begin to curdle. Lower heat and keep stirring. Once the milk well is curdled and there are huge lumps of cheese, remove from heat and gently pass this mixture (cheese and whey) through the arranged bowl & sieve kept aside earlier. Collect all the thick cheese and return it to the same pan. Keep stirring on low heat and do not let it burn. Add white sugar and mix. Taste and add more sugar if you want it sweeter. Add cardamom powder and bring the mixture together. Turn off the heat. Let the mixture cool down a bit. In the meantime, grease a small round or square cake tin with ghee or butter. Transfer this mixture into mould and press down with a spatula. Cover and leave to cool for 2-3 hours. Keep it in refrigerator for 5 hours or overnight. Turn out the fudge onto a plate and cut into square. Decorate with finely chopped pistachios or almonds.