Kalakand is a popular Indian sweet made for specially festivals by reducing milk and sugar
the traditional way of making kalakand sweet takes some time and patience but the sweet end result is worth it.
- Pour milk into a heavy bottom pan and bring it to a boil and reduce the flame. After a short while, it turns into thick. Then add 2 tsp of vinegar drop by drop and curdle the milk slowly.
- Do not overcook it and add chopped soaked figs & mix it. The mixture has to be moist and juicy but not dry.
- Now add sugar, stir and mix well. Cook it on a medium flame, stir constantly to prevent burns at bottom.
- Take butter & grease it to a tray & transfer the kalakand mixture spread it to ¾ inch thickness.
- Cool the kalakand for at least 15 minutes.
- Cut to desired shapes.