Rost kalakand

Rost Kalakand is a popular Indian dessert known for its rich, milky flavor and grainy texture. It’s made primarily with milk and sugar and is often flavored with cardamom and garnished with nuts. Here’s a detailed look at its preparation, ingredients, and production process:

Ingredients

1. Milk: Traditionally, full-fat milk is used to achieve a creamy texture.
2. Sugar: Adjust the amount according to your taste preference.
3. Cardamom Powder: For a subtle aromatic flavor.
4. Ghee: Used to grease the pan, and sometimes added to enhance flavor.
5. Lemon Juice or Vinegar: Used to curdle the milk.
6. Nuts: Almonds or pistachios, sliced, for garnishing.

Production Process

1. Preparation of Paneer:
   • Boil the milk in a heavy-bottomed pan.
   • Once it reaches a boil, add lemon juice or vinegar to curdle the milk.
   • Stir continuously until the whey separates from the curds.
   • Strain the curds using a muslin cloth and rinse with cold water to remove the acidic taste.
   • Squeeze out excess water from the paneer and set it aside.
2. Cooking the Kalakand:
   • In the same heavy-bottomed pan, add the paneer and mash it with a spatula.
   • Add more milk (if needed) and sugar to the mashed paneer.
   • Cook the mixture on a medium flame, stirring continuously to prevent it from sticking to the bottom.
   • Continue cooking until the mixture thickens and leaves the sides of the pan.
   • Add cardamom powder and mix well.
3. Setting the Kalakand:
   • Grease a tray or a plate with ghee.
   • Pour the thickened mixture onto the greased tray and spread it evenly.
   • Garnish with sliced nuts, pressing them gently into the mixture.
   • Allow it to cool at room temperature or refrigerate until it sets.
   • Once set, cut it into squares or diamond shapes.

Tips for Perfect Kalakand

• Use Full-Fat Milk: This enhances the creaminess and flavor of the kalakand.
• Constant Stirring: To avoid burning or sticking, keep stirring the mixture while cooking.
• Garnishing: Adding nuts not only enhances the flavor but also adds a nice crunch.
• Cooling: Ensure the kalakand is completely set before cutting to maintain shape.

Rost Kalakand is cherished for its delightful taste and is often served during festivals, celebrations, and special occasions. Enjoy making this delicious sweet treat!