 Kalakand from Koderma, India | |
| Alternative names | Ashrafì |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | India |
| Main ingredients | Chhena, milk, water, sugar, ghee or butter, pistachios |
Kalakand (Persian: قلاقند) is a sweet cheese confection from India. It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis."
History
The precise year of Kalakand's invention remains unknown, but culinary historians and traditional accounts consistently attribute its creation to Muslim settlers in India. Salik, in his writings, notes the transformative influence of Muslim gastronomy on Indian confectionery. He states: "... It was the Muslims who introduced intricate delights like Halwa, Balushahi, Khurma, Nukti, Barfi, Kalakand, Gulab Jamun, and Dar-Bahisht, as their names and preparation methods distinctly reflect their origins."
Preparation
To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading. It is then added to the reduced milk-water mixture and cooked until it becomes a thick paste. Then sugar is added, and the mixture is cooked on low heat and stirred continuously until it thickens to a fudge-like consistency. Then ghee (clarified butter) or butter is added, and the mixture is cooked and stirred another five minutes until it acquires a glossy appearance. The mixture is spread onto a buttered tray or platter in the form of a rectangle and garnished with pistachios. After cooling, it is cut into squares and served.
See also
References
- ^ Lakshmi Wennakoski-Bielicki (2015). Pure Vegetarian: 108 Indian-Inspired Recipes to Nourish Body and Soul. Shambhala. p. 212. ISBN 978-1-61180-144-6.
- Meg Cotner (2012). Food Lovers' Guide To® Queens: The Best Restaurants, Markets & Local Culinary Offerings. Globe Pequot. p. 169. ISBN 978-0-7627-9259-7.
- Abdul Majeed Sālik (1957). Muslim Saqafat Hindustan Mein (in Urdu). Institute of Islamic Culture. p. 467. Retrieved 15 January 2025.