Kalakand Sweets: Many times curdling of milk in the kitchen upsets us and we consider it useless and think of throwing it away. But do you know that this same curdled milk can be turned into a wonderful dessert in your kitchen? If you are bored of making paneer every time, then try homemade granular kalakand this time. Its soft texture, mild sweetness and desi taste wins everyone’s heart. The special thing is that it is very easy to make and is prepared with very less ingredients. So let us know the easy recipe of making delicious Kalakand Barfi from curdled milk.

Ingredients to make Kalakand Barfi:
1 liter curdled milk, 1 cup sugar, 1/2 cup water, 1/4 tsp cardamom powder

Method to make Kalakand Barfi:
Step 1: If you have curdled milk, put it in a clean cloth and squeeze it well so that all the water comes out and only the solid part remains.

Step 2: If the milk has not curdled, then boil 1 liter milk. Once boiling, slowly add 2-3 teaspoons of lemon juice or vinegar. When the milk curdles and the chenna separates, turn off the gas. Now put it in a cloth, squeeze it and wash it with cold water so that the lemon flavor goes away. Squeeze the chhena well.

Step 3: Now turn on the gas and cook the Chhena thoroughly. It has to be cooked until its water evaporates. Keep in mind, cook it on medium flame. When it starts turning light brown then turn off the gas.

Fourth Step: Now set the Chhena well in a vessel. On top of that, cut cashews, almonds and pistachios into pieces and garnish with dry fruits. Now keep the Chhena in the refrigerator to set for an hour. After the stipulated time, remove the chhena from the refrigerator and cut it into barfi shapes with a knife. Kalakand barfi of curdled milk is ready. serve it