Bournvita Kalakand | How to make Juicy Bournvita Kalakand

1 hr 16 mins Sweets

Bournvita Kalakand | How to make Juicy Bournvita Kalakand - There are hundreds of kinds of sweets that you make with Sugar. But Bournvita Kalakand is a special recipe. It looks like regular Kalaakand but tastes quite different.

I have not seen this much in other states but in Telugu states and in Tamil Nadu nsweet shops, it is a regular item on the menu. They used to serve it at weddings during my childhood too.

The recipe and the name may make it sound complicated, but make Bournvita Kalakand with a little patience and you will get a professional taste. But the best Bournvita Kalakand can be made following these tips.

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Tips

Milk:

  1. You get pearly Kalakand with thick Buffalo milk.

  2. Use Milk with greater fat as only then you can get a pearly consistency.

The pan:

  1. The pan in which you make the Kalakand should have a capacity that is three times more than the Milk you are taking. So, if you are using a litre of Milk, you need a pan of three litres. Only then can you stir the Milk without spilling.

Some tips for perfect Kalakand:

  1. The entire taste of Kalakand is in the pearls that form in it. So remove from fire before the pearls turn hard.

  2. To make the pearls form, add some Citric Acid or Lemon Juice. That helps to curdle the Milk a little. The flakes of the Milk should look like Buttermilk flakes, not like Paneer. If you keep stirring the flakes without stopping, it forms into peals. The taste of Kalakand is in those pearls.

  3. Kalakand should be removed from the fire while it is a little thin in consistency. Then it absorbs the Water and thickens on its own. Only then will it remain soft. If you remove it from fire after it hardens, then it becomes too hard.

  4. Bournvita Kalakand needs very little Sugar because Bournvita already has sweetness in it.

Bournvita Kalakand | How to make Juicy Bournvita Kalakand - Recipe Video

Bournvita Kalakand | How to make Juicy Bournvita Kalakand

Sweets | vegetarian
  • Prep Time 1 min
  • Cook Time 1 hr 15 mins
  • Total Time 1 hr 16 mins
  • Servings 4

Ingredients

  • For while Kalakand
  • 2 liters Thick Milk
  • 1 tbsp Sugar
  • 2 Pinches Citric Acid (Lemon Juice ½ tsp)
  • 1 tsp Ghee
  • For Bournvita Kalaakand
  • 1 liter Thick Milk
  • 1/4 cup Bournvita (50 gm)
  • 2 pinches Citric Acid (Lemon Juice ½ tsp)
  • 1 tbsp Ghee

Instructions

  1. Boil thick Milk on a high flame, stirring all the while.
  2. Once Milk boils, add Sugar and Citric Acid and keep stirring for about 20 minutes on a high flame until the mixture thickens. While there is still water, add Bournvita and Ghee, mix well for 3 minutes and remove from the fire.
  3. For white Kalaakand, boil thick milk on a high flame, stirring all the while. When the Milk thickens, add Ghee and remove from the fire.
  4. On a plate coated with Ghee, first spread white Kalaakand evenly. Then spread Bournvita Kalakand as an even layer.
  5. Cover the plate with a cloth and leave it for 6 hours or overnight to let it dry.
  6. Cut it into pieces in a shape of your choice.

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