Kalakand is a rich dessert. Milk is cooked down on a low flame for hours to attain fudge like texture. This recipe just takes half an hour to be ready with amazing results. Instead of reducing the milk, I have used milk powder which cuts the cooking time magically and the taste does not suffer at all. With a handful of ingredients and a tiny bit of time you have a festive dessert which will impress one and all.
Carrots 2 lbs grated
Clarified butter 1/4 cup
Green cardamom 3 crushed
Sugar 1 1/2 cup
Milk Powder 1 1/2 - 2 cups
Almonds 8-10 optional
Raisins 8-10 optional
- Heat clarified butter in a wok on medium high.
- Add crushed cardamoms and stir for 10 seconds till fragrant.
- Add the grated carrots and lower the heat to medium. Fry carrots till they are soft and 1/3 in the volume.
- Do not leave unattended, you need to stir off and on or carrots will burn.
- Add 1 cup of sugar and stir well. in a few minutes you will see carrots will start becoming shiny and translucent. Keep frying until all the moisture has evaporated.
- Sprinkle 1/4 cup of milk powder and keep frying until all is well incorporated. Keep adding more until all is being used. you need to keep cooking until it all becomes like one dough ball. Test for the sugar. If you need more add the remaining half cup and keep cooking until the dough consistency is achieved.
- Using a sheet pan lined with parchment, spread the carrot mix and flatten it with a spatula.
- Let it cool down for 25-30 minutes and then cut into desired shape. Garnish with almonds or raisins.
- Serve at room temperature.
Carrots have different sweetness depending on the season, that is why it is better to add in steps.