Kalakand with Butterscotch Sauce and Chikki

Kalakand, an age old Indian sweet dish is very similar to the Western Cheesecake. People usually think that kalakand is a very difficult recipe and to ease the process or to shorten the process they use Paneer/Cottage Cheese. I am personally not in favor or using Paneer for this recipe. There are two reasons for this. Firstly I believe it will not save much of your time especially your effort. Because one needs to just bring the milk to boil and add lemon juice. It does not require continuous stirring like in most types Halwa. Secondly and most importantly, the taste and texture that fresh home-made Paneer gives is unmatchable to the readymade purchased one! If you try making it this recipe once, I am sure you would not think of switching to Paneer for shortcut.

If you have read/seen my previous blog posts or vlog, you know that there is always a small twist in most of my recipes. I try to make each recipe little different. So this recipe is no different. In this recipe I am combining Kalakand with Butterscotch Sauce and Caramel coated nut-cracker chip, also known as Chikki.

So lets get started! As read above there are three elements to this recipe, Kalakand, Butterscotch Sauce and Chikki.

Serves 3-4 persons
Preparation time: 45 mins
Setting and cooling time: 1-2 hours

Ingredients

For Kalakand

  • Full Cream Milk: 1 lt
  • Condensed Milk: 3/4th Cup
  • Lemon: 1
  • Nuts/Dry Fruits: a handful
  • Cardamom Powder: 1/2 tsp
  • Salt: 1/2 tsp
  • Butter: 1 tsp

For Butterscotch Sauce

  • Granulated Sugar: 1/2 Cup
  • Butter: 1 tbsp
  • Fresh Cream: 1/4th Cup

For Chikki

  • Sugar: 1 Cup
  • Chopped Cashews: 1/4th Cup
  • Chopped Almonds: 1/4th Cup
  • Butter for greasing

Procedure

Kalakand

In a thick base pot, heat milk, and bring it to boil. Add lemon juice to it. Stir it well, till all milk curdles. Strain it, remove all the whey. Transfer it to a pan and cook it till all the whey residue is reduced. Now add condensed milk to it. Keep stirring on medium flame till the water content is negligible. While stirring try to mash the small curdles of milk. This will give it a smooth and even texture. Add Cardamom powder, Salt and butter. Mix well. A pinch of Salt in most sweet dishes bring together all the flavours and butter will give shine to our Kalakand. Line a tray with parchment paper and grease it with butter. Spread the ready kalakand evenly on the tray and garnish with chopped pistachios. Refrigerate it for 1-2 hours.

Butterscotch Sauce

In a small pan spread sugar. Heat it on medium flame. Refrain from stirring it till you see sugar melting. now stir it. Add butter when sugar turns into caramel. Stir it and add fresh cream. Mix it well it you see a golden brown sauce. Now spread this Sauce on the Kalakand and refrigerate it again for 1 hour.

Chikki

In a small pan spread sugar. Heat it on medium flame. Refrain from stirring it till you see sugar melting. Once the entire sugar is melted quickly add nuts and mix it well. Keep a greased parchment paper ready and spread it on that paper. Cover it with other parchment paper and flatten it with a rolling pin. Remove the paper after couple of minutes as the caramel hardens and cools. Chop it into small pieces and keep it aside.

Garnish

Remove the set Kalakand from refrigerator. Cut into small square pieces. And garnish with Chikki pieces and chopped pistachios.

This simple easy recipe is sure to win hearts of everyone! So make this recipe today and enjoy the praises and accolades of your family and friends. Click on the link below to see the video of the recipe. Hope you enjoy watching the recipe and make it soon!

3 thoughts on “Kalakand with Butterscotch Sauce and Chikki

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