To prepare Kalakand, a combination of milk and sugar is slowly simmered and cooked over low heat until most of the liquid evaporates, and the mixture thickens. This process involves constant stirring to prevent it from sticking to the bottom of the pan and to achieve a smooth consistency.
Once the milk has thickened to a certain extent, condensed milk or solidified milk (khoya) is added to the mixture. The addition of condensed milk or khoya further enhances the richness and creaminess of the sweet.
The mixture is then flavored with cardamom powder, which adds a delightful aroma and a hint of warmth. Some variations of Kalakand may also include saffron strands for a touch of color and fragrance.
The thickened mixture is poured into a greased tray or plate and spread evenly. It is left to cool and set, either at room temperature or sometimes refrigerated. Once it has hardened, Kalakand is cut into squares or diamond-shaped pieces for serving.
Kalakand has a smooth and creamy texture with a rich and milky flavor. The sweetness is moderate, allowing the natural flavors of the milk and the cardamom to shine through. The nuts, such as almonds or pistachios, are often sprinkled on top of the Kalakand pieces for added crunch and visual appeal.
