Rediff reader Souvik Mukherjee shares the recipe of the yummy Milk Kalakand. Enjoy!
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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
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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