What is Alum (phitkari) ? which is being use in making kalakand ( indian sweet ) .?

Question

where can I get it ? i want to make kalakand at home....!

Answer 1

Alum:  

A double sulfate of ammonium. It is used as an astringent, as an emetic and in the manufacture of baking powders, dyes and paper; the commonest form is potash alum (potassium aluminum sulfate). In the kitchen, it is used in pickle making.

As far as kalakand goes, it aids in the "crystallization" process.

You can buy this in any Indian store, but many recommend not using it.  You can easily make kalakand without using alum.  There are many recipes available online.

http://www.asianchefrecipes.com/dessert-...

http://www.ochef.com/1080.htm

Answer 2

Any chemist will give it to you as it is also used as water purifier(to settle sediments) or as after shave astrigent. It looks like white wax like squares in crystaline form and one uses little powder to solidify milk in lumps needed for kalakand.

Answer 3

Its a dye and sweetner.

It helps the kalakand get krystalized.

Its used in the making of Jalebis and can be found at any Indian/Pakistani Store.

Answer 4

http://store.myspiceshop.com/13249.html

you can buy it here , its a type of spice

Answer 5

Kalakand is a very popular Indian sweet made out of solidified, sweetened milk, to which is added ricotta cheese. It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India, including Orissa and Bengal and is reputed for its exquisite taste. The 'Kand' of Kalakand is derived from the Arabic language which means sweets. Another such example is Gulkand.

Ingredients

The following ingredients are used in the preparation of Kalakand:

2 litres Milk

1/2 to 3/4 cup Sugar

chopped nuts to decorate (pista, almonds)

Silver foil (optional)

1/2 tsp. Citric acid dissolved in 1/2 cup

Preparation Method

Boil half the milk. Add the citric solution as it comes to boil

Switch off gas once the chenna (fresh, unripened curd cheese) settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead

Put the remaining milk in a heavy pan and boil to half

Add the chenna and boil till the mixture thickens. Stir continuously

Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump

Set in a tray, apply silver foil and sprinkle the chopped nuts

jane