HomeHealth and lifestyleTransforming curdled milk into tasty and healthy dessert kalakand in simple steps

Transforming curdled milk into tasty and healthy dessert kalakand in simple steps

Kalakand: Kalakand is a traditional Indian dessert made from milk and sugar known for its rich creamy texture and sweet taste. However with the rising trend of health-consciousness many individuals are seeking healthier alternatives to indulge in their favorite treats. In this article we explore how skimmed milk can be used to create a delicious and nutritious version of Kalakand maintaining its taste while decreasing the fat content and calories.

Curdled milk also known as fat-free or non-fat milk is obtained by removing the cream and fat from whole milk. It is a rich source of essential nutrients like calcium protein and vitamins while containing significantly fewer calories and saturated fat compared to whole milk. By substituting whole milk with curdled milk in Kalakand we can create a guilt-free dessert that not only satisfies our cravings but also supports our health goals.

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Steps to create the perfect curdled milk Kalakand

Transforming curdled milk into tasty and healthy dessert kalakand in simple steps
Transforming curdled milk into tasty and healthy dessert kalakand in simple steps

1. Ingredients:
– 1 liter of milk
– 1 cup of sugar (or a sugar substitute for a healthier option)
– 1 tablespoon of lemon juice or vinegar
– A pinch of cardamom powder
– Chopped nuts and saffron strands for garnishing (optional)

2. Preparation:
a. Heat the milk in a heavy-bottomed pan over medium heat until it starts boiling.
b. Gradually add lemon juice or vinegar while stirring continuously until the milk curdles and the whey separates. This curdling process may take a few minutes.
c. Remove the pan from heat and strain the curdled milk through a muslin cloth to drain the whey completely.
d. Rinse the curdled milk with cold water to remove any citrus taste.
e. Hang the curdled milk in the muslin cloth for about 30 minutes to drain excess liquid.

3. Making Kalakand:
a. Once the drained curdled milk (also known as chenna) is ready crumble it and transfer it to a non-stick pan.
b. Add sugar (or sugar substitute) and cardamom powder to the pan and cook the mixture on low heat stirring constantly until it thickens and forms a solid mass.
c. Pour the mixture into a greased tray or plate flattening it evenly with a spatula.
d. Allow it to cool and set for a few hours at room temperature or refrigerate for quicker results.
e. Once set cut the Kalakand into desired shapes and garnish with chopped nuts and saffron strands for an appealing presentation.