Method
For the Almond Base
Australian almonds – 1 cup
Milk – ½ cup (for grinding)
For the Kalakand
Full-fat milk – 1 litre
Lemon juice or vinegar – 1 tbsp (to curdle the milk)
Sugar – ¾ cup
Ghee – 2 tbsp
Cardamom powder – ½ tsp
Saffron strands – a few (optional; soaked in 1 tbsp warm milk)
For Garnish
Almond slivers – 1–2 tbsp
Dried rose petals – optional
1. Prepare the Almond Paste:
Begin by soaking the almonds in hot water for about twenty minutes. This softens the skins and ensures a smoother paste later. Once the almonds are ready, peel off their skins and pat them completely dry so no excess moisture dilutes the mixture. Transfer them to a grinder and blend with half a cup of milk until you get a thick, creamy, smooth almond paste.
Set aside.
2. Make the Fresh Chenna:
Pour the full-fat milk into a heavy pot and bring it to a gentle boil. Reduce the flame and drizzle in the lemon juice gradually, allowing the milk to curdle slowly. Once you see soft curds separating from the whey, turn off the heat. Strain the curds through a muslin cloth, but do not press or squeeze them dry; for kalakand, the chenna must remain moist and slightly grainy. Let the excess whey drain naturally while retaining enough moisture for a soft,
fudge-like texture.
3. Cook the Badam Mixture:
Transfer the moist chenna to a heavy-bottomed kadai. Add the prepared almond paste and sugar, and start cooking on medium heat. The mixture will loosen initially, then gradually thicken as the almond paste incorporates into the chenna. Stir continuously to prevent sticking or browning. After about 8–10 minutes, add the ghee, which enriches the mixture and helps it release from the sides of the pan. Continue cooking until the mixture thickens into a soft, cohesive, slightly grainy mass that leaves the sides but is not dry. Stir in the cardamom powder and saffron milk (if using), then take it off the heat immediately to avoid overcooking.
4. Set and Finish:
Grease a square or rectangular tray with a little ghee. While the mixture is still warm, spread it evenly into the tray, smoothing the surface to an even 1–1.5 cm thickness. Garnish with almond slivers and rose petals, pressing them lightly so they adhere. Allow the kalakand to cool completely and set for one to two hours. Once firm, cut into neat squares and serve.
