Manufacturing of Kalakand
Ingredients:-Buffalo
milk(8.5 kg), Sugar(550 gm), Tartaric acid(3gm)
Equipment:-
Milk Kettle, Weighing machine ,Knife, Bardana Tray or container
Procedure:-
First of all we take
buffalo milk and sugar in a kettle and boiled it properly at 90 to 100°c.
After 10 to 15 minute when milk will properly boiled on the
top surface of kettle then we mix tartaric acid
Shake and mix continuously 25 to 30 minute when final product
look yellowest creamy color
then it will remove from kettle and put on the tray or container.
then it will remove from kettle and put on the tray or container.
Now hold 2 to 3 hours at room room temperature for cooling of
final product kalakand
When kalakand cold properly then it will garnishing with
badam and pista.
Then cutting and packing in suitable container
Yield-2.5kg
Note:-Self life
of kalakand 3days at room temperature, Moisture content- 18%,milk fat- 6%
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