The Kalakand is a Bengali sweet dish. This is also very famous in Pakistan and Bangladesh. This is semi-homemade for two reasons. First, I use store-bought khoya. Second, I use powdered-sugar, which has corn-flour which serves as a thickening agent to milk so I don't have to boil it for hours. It serves the purpose well since it saves time and energy without affecting taste one bit. It comes out soft and sweet and it crumbles first and then melts in your mouth.
- 2 cups Khoya, crumbled
- 1-1/2 cup Whole Milk
- 5 tbsp Powdered Sugar
- 1/4 cup Granulated Sugar
- 1/4 tsp cardamom Powder
- 1/2 cup Water
- Pinch of Nutmeg
- Almonds, chopped
1. Pour water in the pan. When it starts to boil, add milk.
2. Boil the milk once and turn down the heat and let milk simmer. Stir continuously.
3. After 10 minutes add powdered sugar.
4. Let it come to boil once with high on heat.
5. Add granulated sugar, nutmeg, and cardamom powder.
6. Let it simmer for 5 more minutes.
7. Add crumbled khoya and mix it up well with milk and let it simmer for 3-4 minutes only.
8. Grease deep dish or plate with ghee.
9. Pour Kalakand mixture and let it cool completely. Sprinkle chopped almond on top.
10. After that refrigerate it for 20 minutes.
11. Cut it into square pieces and serve.