Cranberry Kalakand Recipe

With Raksha Bandhan round the corner, I was moved by a video by US Cranberries India and thought of creating a traditional Indian Sweet – Kalakand with Cranberries Twist (Cranberry Kalakand Recipe). Cranberries have many benefits and the best is it is good for women with UTI problems.

Recipe's secret

How to make?

Take 1.5 tbs Dry cranberries and finely chop them.
Take 2 ltr full cream milk of which
Boil 1 ltr milk in a pan where we constantly stir it.
And the the other 1 ltr kept in pot, we will use to make paneer.
This milk in pot, boil and then turn off and let it cool down a little.
Now gradually, add 2 tsp water mixed with 2 tsp vinegar into milk.
You will see paneer forming.
Drain out water and keep paneer aside

Tip: Save paneer water for cooking use as it has many benefits.

Wash paneer 2-3 times so that vinegar sourness is completely removed.
Now the 1 ltr milk in pan keep boiling at medium flame.
As you see milk reduced and becoming thick.
Keep removing Malai (Cream) from sides of pan and mixing it back into milk.
Now gently mash and add paneer into milk.
Add chopped cranberries.
Add 1/2 cup sugar (You can take more sugar if you want).
Now boil again at medium flame for 15 min as sugar releases water.
Add 4-5 cardamom powder.
Always add cardamom powder at the end.
Total it will take 45 minutes of stirring that will be required.
Take a tray or thali, grease with ghee.
And spread kalakand mix in the tray.
Garnish with almonds, pista and US cranberries.
Gently press the dry fruits and cranberries so that it sticks to kalakand and doesn’t come off.
Let it come to room temperature.
And place in refrigerator for 1-2 hours.
Take out the tray and Cut in squares or rectrangle shapes.
Enjoy Cranberries Kalakand.