Anjeer Kalakand | Dry Fig Indian Milk Fudge | Indian Dessert Recipe | Flavour Diary

Kalakand is one of my favourite dessert hmmm may be all desserts are my favourite, can't decide which one is my most favourite...may be jalebi or halwa or sheer khurma or rasgulla or .....so on. But in Kalakand i love the Anjeer Kalakand the most..I love those tiny bits/seeds of Anjeer/Dry Fig in my kalakand with grainy texture...chewing them is like heavenly feeling.
Basically Kalakand is made with full fat milk and is smooth and grainy in texture. That grainy texture comes from freshly made paneer and smooth texture from the milk.  You can add your favourite fruit puree and flavour it with cardamom or rosewater or any flavouring.Today's recipe is made from scratch it means no shortcuts, needs time and but you can relish it to full extent....one good thing is you can do parallel steps like soaking of Anjeer, boiling milk for paneer and boiling milk for kalakand at a time and wide up in 40 - 50 mins...You can make Anjeer kalakand with fresh Anjeer too check tips, but i like dry Anjeer version.
Here are few recipes using dry fruits which you may like it

Shahi Meetha Paratha

Khubani ka Meetha (Dry Apricot dessert)

Stuffed Dates

Level: Medium

Total time: 40-50 mins

Makes:12-14 slices
1 Cup = 250ml

Ingredients

Milk: 1.5 liters (or 6 cups)
Dry Fig/Anjeer: 8
Lime/lemon Juice: 1-2 tablespoon
Sugar: 2-4 tablespoons(to taste)
Cardamom/Elaichi Powder: 1/4 th teaspoon
Butter/Ghee for greasing

Directions
Make Paneer:
In a bowl add 3 cups(750ml) of milk and bring it to boil. Turn off the heat and add lime juice and mix well. Turn the heat on to medium heat and keep stirring the milk after some time the paneer/milk solids separated from the whey.
Drain the water using muslin cloth and squeeze the excess water out.keep a side.

Make Fig Puree:
In a small bowl add dry figs and add hot water to immerse the fig in and keep it aside for 20-30 mins and then blend to puree with little or no water.

Make Kalakand: 
Take wide heavy bottom pan and remaining milk(3 cups/750ml) and bring it boil on high heat and keep stirring in between and continue to boil milk until it becomes 1/4th quantity of it.

When milk is 1/4th of its quantity then add paneer, fig puree, sugar, cardamom powder and mix well. On high continue cooking until all water is absorbed and the mixture comes together.

Take a pan/plate and grease the butter/ghee and spread the mixture equally on it.Let it cool down completely and refrigerate for 2 hours and then slice the kalakand in desired shapes. Keep refrigerated and enjoy for 3-4 days...if it is still left.

Tips
You can make use fresh figs to: slice and blend the figs with some water add sugar and cook the figs until the mixture comes together.Add it just like dry fig puree. Don't add sugar while making kalakand as we have already added sugar with figs.
You can also add crushed nuts of your choice along with paneer to kalakand...but i would love to enjoy as it is.

Anjeer Kalakand is going to be part of  46 #foodiemonday #dryfruit #bloghop recipes

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