Kalakand

Kalakand is also an important traditional milk based sweet popular all over the country. Though the chemical composition of kalakand is almost similar to burfi, the organoleptic characteristics of the two differ to a great extent. Kalakand has more distinct cooked flavour, brown colour, greasy or moist body and grainy texture as compared with burfi. It is particularly characterized by its large sized grains. So far no compositional standards for kalakand have been laid down under either in the PFA act or the BIS.

 

i.Chemical Composition

The gross composition of kalakand does not differ significantly from that of burfi. All those factors that are responsible for variations in the chemical composition of burfi and peda, also affect the composition of kalakand.

 

ii.Method of Preparation

Buffalo milk is preferred for kalakand making. However, the quality need not be as fresh as required for burfi and peda. Slightly substandard or returned milk having titratable acidity up to 0.18% (no sour flavour) can be used for making kalakand.Standardized buffalo milk (minimum 5 per cent fat and 9.0 per cent SNF) is taken in a kettle and heating started. On first boiling, 0.01 per cent citric acid, dissolved in small quantity of water, is added to the milk. If milk has developed acidity, there is no need to add citric acid. Boiling is continued with vigorous stirring and scraping till pat formation stage. At this stage, sugar @ 6-7 per cent is added to the contents of kettle and the mass is spread over the surface of kettle. Heating is discontinued at this stage and desired flavorings and chopped nuts may be added at this stage and mixed properly. Kalakand so produced is removed to suitable trays or packaging materials.

Kalakand is also prepared from Danedar khoa, as a starting material. Khoa is taken in a kettle and heated to about 70oC and sugar @ 30% of khoa is added. The mixture is blended properly. Additives, if desired are mixed at this stage. The whole mass is transferred to trays for setting and finally cut to required size and shape.