😌నా దరిద్రం ఏమో కానీ ఇంట్లో ఏదన్నా చేదామన్నపుడు 😢ఉండవు 🫢 Kala Khand చేసి surprise చేశాను 🤗

Ingredients

• 0.5 liter Full‑Fat Milk (Prefer fresh, unpasteurised or full‑fat milk for best texture; will be reduced to a thick consistency)
• 150 grams Granulated Sugar (Add gradually while stirring; adjust to taste)
• 30 grams Unsalted Butter (Used to grease the steel tray and dot on top of the set sweet)
• 1 tablespoon Lemon Juice (Half a lemon’s juice, added in small portions while milk is reducing to help separate milk solids)

Instructions

1. Grease the Steel Tray

   Melt a small portion of butter and spread it evenly over the inside of the steel tray; set aside.

   Time: PT5M

2. Reduce the Milk

   Pour 0.5 liter of full‑fat milk into the saucepan. Heat over medium flame, stirring continuously to avoid scorching, until the volume reduces to about half (approximately 250 ml).

   Time: PT35M

   Temperature: Medium heat

3. Add Lemon Juice

   When the milk is about half reduced, add the tablespoon of lemon juice in small increments, stirring after each addition.

   Time: PT5M

4. Incorporate Sugar

   Gradually sprinkle the 150 g of sugar over the milk while stirring continuously. Continue cooking until the mixture thickens further and the milk separates into tiny granules.

   Time: PT15M

   Temperature: Medium‑low heat

5. Transfer to Tray

   Pour the hot mixture into the butter‑greased steel tray, spreading it evenly with the spatula. Dot the top with the remaining melted butter.

   Time: PT5M

6. Cool and Set

   Cover the tray with a clean kitchen cloth and let it sit at room temperature for 3–4 hours (or until completely firm).

   Time: PT3H30M

7. Cut and Serve

   Once set, cut the Kalakand into square or diamond pieces and serve. Store leftovers as described below.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g