Kalakand... Is It Overcooked Or Undercooked?

Have not seen anyone else mention Kalakand on BHW. Is this going to be ok? I feel it was undercooked here...

So I cooked it longer, and now here it is in different lighting...

Now it is cooling for an hour. Any tips or tricks for the next batch I make tomorrow to make it better?

Never heard of this "Kalakand" till now, and I'm checking it right now.

The only thing I want to advise you about here, is to never ever under any circumstances take cooking advices from @UnusualSubstance , if he came & posted something here, just ignore it. If you don't, next time you'll be posting a pic of you devouring a raw rabbit or cooking pasta with goat testicles.

Jason Starkey said:

Have not seen anyone else mention Kalakand on BHW. Is this going to be ok? I feel it was undercooked here...
View attachment 505512
So I cooked it longer, and now here it is in different lighting...
View attachment 505514
Now it is cooling for an hour. Any tips or tricks for the next batch I make tomorrow to make it better?

Click to expand...

I haven't seen this version of Kalakand. But we usually get palkova here. 90% similar. But we don't add lemon or marinate it. Ours is more softer and very sweet.

Never seen kalakand in that shape and with that many dry fruits.
This is how I usually have it and it is the best

Your photo triggered me and I just came back home from office. Went to the kitchen to grab some Soan Papdi

Setox said:

The only thing I want to advise you about here, is to never ever under any circumstances take cooking advices from @UnusualSubstance

Click to expand...

@UnusualSubstance coming in to sprinkle the nuts

First one looks like kalakand soup definitely undercooked.
The second one is more like it. Once it cools, it’ll set properly.

Next batch: low heat, patience, and stop before it turns into khoya brick. You’re close

Setox said:

Never heard of this "Kalakand" till now, and I'm checking it right now.

The only thing I want to advise you about here, is to never ever under any circumstances take cooking advices from @UnusualSubstance , if he came & posted something here, just ignore it. If you don't, next time you'll be posting a pic of you devouring a raw rabbit or cooking pasta with goat testicles.

Click to expand...

He has cooked things that looked better than this!

indianmojojojo said:

I haven't seen this version of Kalakand. But we usually get palkova here. 90% similar. But we don't add lemon or marinate it. Ours is more softer and very sweet.

Click to expand...

Thanks for the info, I got a chewy texture, but next time I will try for cooking longer to get a grainy texture!

alienacademy said:

Never seen kalakand in that shape and with that many dry fruits.
This is how I usually have it and it is the best

Click to expand...

Thanks for being nice haha, was hoping for a comment like this! I used pistacchios on top. That picture helps me a lot, this is my goal for next time, it looks delicious!

indianmojojojo said:

Your photo triggered me and I just came back home from office. Went to the kitchen to grab some Soan Papdi

View attachment 505519

Click to expand...

Soan papdi looks great, now I am hungry!

SirTop said:

@UnusualSubstance coming in to sprinkle the nuts

Click to expand...

Perfect gif again! I will ship some kalakand to you, but it will most likely be flagged and intercepted in transit as a hazard!

Ben Arthur said:

First one looks like kalakand soup definitely undercooked.
The second one is more like it. Once it cools, it’ll set properly.

Next batch: low heat, patience, and stop before it turns into khoya brick. You’re close

Click to expand...

Haha, thanks for the feedback! I am eating this batch and decided to try again later. Maybe next time will be better and will have grainy texture instead of chewy like fudge!