There is a large and wide range of Indian sweets.The only reason behind this I think that large extent of area, cultural traditions and festivals have given a large variety to this. Ours is a large and diverse country and it is said that taste, cuisine, variety and methods change here after each and every kilometre.It is true that each day is a festival, occasion or fasting day here and there are different speciality or sweets for the different festival.Different states and their climates and seasons also add their own variations and specialities here.
When we talk about Indian sweets, undoubtedly the number must be countless. Most of Our sweets are made with milk as a base and one of them is kalakand. This is a tasty north Indian sweet made with paneer/chena or crumbled cottage cheese.This is also known as Indian cake. Its grainy texture separates it from other popular Indian sweets.
To prepare this sweet, firstly chhena is made by the splitting of milk and then it is cooked adding sugar and ghee.There are a few more methods to make this sweet.The method I use takes less time with a few ingredients.I use homemade paneer while making as this makes kalakand very soft n creamy
This sweet is ideal for fasting or Navratri as it does not contain any cereal. I use milk powder while making it. Milk powder not only makes it rich but also gives it a creamy consistency