Badam Kala Kand (Cashew Nut Kala Kand)- Bengali Version
Kala
Kand is a pan Indian sweet with various versions depending on the state you are
eating it. Largely, it is made with milk, cottage cheese, sugar and is usually decorated
with Pistachio nuts. Many also make the sweet using milk solid instead of milk.
Some use coconut, carrots etc with the milk to give a different flavor to the
taste.
I
made the Badam Kala Kand on 17th Feb 2013 for Saraswati Puja
celebrated by ‘Adda’ of Slough. The version I am making came about due to
shortage of milk while making the sweet for 20 of our friends. So what did I do?
I decided to add some broken cashew nuts to increase the quantity with the original
recipe. And that how the birth of ‘my’ Badam Kala Kand
Ingredients:
2-Litre full fat milk for chana/paneer/cottage
cheese
½ -cups sugar (or even less)
2-litre Milk (or a can of evaporated milk. If using
evaporated milk, then do not or use very less sugar)
2-Lemon (juice taken)
1-cup cashew nut broken using a blender
Sliced Pistachio to decorate (use, as much or
little you want)
1. Boil 2 litre the milk in a pan and heat well until
boiling point
2. Slowly add lemon juice to make the chana/paneer/cottage cheese
3. Drain the chana using a strainer/ Muslin cloth.
Wash the chana so that it does not smell of lemon.
4. Hang the cloth for at least 1hour so that water drain properly from the chana
5. Meanwhile in a heavy bottom pan heat the other 2
little milk stirring constantly until it has reduced to half. If using canned
evaporated milk, then heat until boiling
6. Add the broken cashew with the boiled and halved
milk or the boiled evaporated milk (which
ever using)
7. Stir for 5/7 mins
8. Then add the chana/paneer with the milk and cashew
mix and cook until it is almost dry. You will need to stir constantly. it takes
time as the flame needs to be on very low heat.
9. Add sugar and cook until sugar is dissolved
10. Take off the heat
11. Line a tray with parchment paper or rub oil all
over the tray and spread the milk and cashew nut mix
12. Sprinkle the Pistachio all over the tray and let it
cool
13. Refrigerate overnight
so that kala kand can dry well ( but remain moist )
14. Then cut squares and serve cold or at room
temperature
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2 comments
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