Custard Apple Kalakand Recipe

Custard Apple Kalakand, an indulgent milk cake called Kalakand. Is among the most consumed Indian sweets. Making Kalakand sweets the traditional way is laborious and time-consuming. Alum is used to slightly curdle the milk, then it is cooked at a low temperature until it thickens significantly. There are several ways to make Kalakand. As a result, we are cooking traditional Kalakand with milkmaid and giving it s special Custard Apple Flavour.

 2 cups grated khoya (milk solids)

 1 cup custard apple pulp (scoop out the flesh and remove the seeds)

 ½ cup condensed milk

 ½ cup powdered sugar

 ½ teaspoon cardamom powder

 A few chopped almonds and pistachios for garnishing

• Heat a non-stick pan on low heat and add the grated khoya. Cook for a few minutes until it starts to melt and become smooth.
• Add the custard apple pulp to the pan and mix well with the khoya. Now, add the condensed milk and mix until everything is well combined.
• Stir in the powdered sugar and cardamom powder. Continue cooking on low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.
• Once the mixture reaches a fudge-like consistency, remove it from the heat       and let it cool slightly.
• Grease a square or rectangular dish with ghee or butter. Transfer the mixture to the greased dish and spread it evenly.
• Garnish the top with chopped almonds and pistachios, pressing them slightly into the mixture.
• Allow the kalakand to cool completely and then refrigerate for a few hours to set.
• Once chilled and set, cut the kalakand into desired shapes and serve.

Enjoy your delicious Custard Apple Kalakand!