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Diwali Special: How to make Milk Kalakand

October 19, 2014 14:46 IST
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Rediff reader Souvik Mukherjee shares the recipe of the yummy Milk Kalakand. Enjoy!

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Milk Kalakand

Photograph: Souvik Mukherjee

For the Dulce De Leche:

  • 1 can Condensed Milk (400 ml)

For the Milk Kand:

  • 3 litres Milk
  • 1-1/2 tsp powdered Alum
  • 2 tbsp granulated sugar
  • 3/4 tbsp Ghee
  • 3/4 can Dulce De Leche

Method

For the Dulce De Leche:

  • Fill half of the pressure cooker with water and put the sealed can of condensed milk inside it horizontally
  • Secure the lid and place the cooker on high flame.
  • After the first whistle, lower the flame to heat at low temperature and keep cooking for another 35-40 minutes
  • Turn off the gas and let it cool down completely
  • Once the pressure cooker has completely cooled down, take out the can and let it come to room temperature

For the Milk Kand (Layer 3):

  • Take a saucepan and pour 1 litre milk into it
  • Place on high heat and boil till the milk thickens slightly
  • Add 1/2 tsp powdered alum and keep stirring on high flame till the milk has reduced to 1/4th
  • Now add 4 tbsp of Dulce De Leche and stir constantly till it has fully dissolved and no lumps remain
  • Keep stirring on high flame till all the moisture has evaporated and a solid mass remains
  • Now, add 1/4 tbsp ghee and mix well
  • Take a 6” greased pan and pour the milk mixture and level the surface.                          

For the Milk Kand (Layer 2):

  • Repeat the process for Layer 3. Instead of 4 tbsp Dulce De Leche add 2 ½ tbsp for this layer.
  • Pour layer 2 mixture on top of Layer 3 and level the surface. 

For the Milk Kand (Layer 1):

  • Repeat the process for Layer 3. Instead of 4 tbsp Dulce De Leche add 2 tbsp granulated sugar after the moisture has evaporated completely and a solid mass remains. **Please note here the sugar is added much later after all the moisture has evaporated.
  • Pour layer 1 mixture on top of Layer 2 and level the surface.
  • Allow the 3-layered milk kand to cool to room temperature.
  • Cut it into square or rectangular pieces, garnish with saffron and serve.

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