Question

Kalakand is a

• A. Fermented product
• B. Acid coagulated product
• C. Sweetened heat coagulated product
• D. Dried milk product

Hint:

Classify Indian dairy sweets by their base: Khoa-based (Burfi, Peda, Kalakand), Chhana-based (Rasgulla, Sandesh), Fermented/Dahi-based (Shrikhand, Mishti Doi), and heat-concentrated (Basundi, Rabri).

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks to classify Kalakand, a traditional Indian dairy sweet, based on its preparation method.
Step 2: Detailed Explanation:
Kalakand is made by continuously stirring and boiling milk until it thickens and reduces. During this process, a small amount of an acidulant (like citric acid or alum) is often added to cause partial coagulation, which gives Kalakand its characteristic grainy texture. Sugar is added towards the end of the process. The final product is a semi-solid, sweetened, granular mass.
Let's analyze the options:
(A) Fermented product: No fermentation or starter culture is used. Incorrect.
(B) Acid coagulated product: While some acid is used, the primary process is intense heat concentration (like making Khoa). Products like Paneer or Chhana are purely acid-coagulated without this intense heat desiccation. So, this is an incomplete description.
(C) Sweetened heat coagulated product: This is the most accurate description. The product is defined by extensive heating (heat coagulation/desiccation), the addition of sugar (sweetened), and the resulting coagulated texture.
(D) Dried milk product: Kalakand is a moist, semi-solid product, not a dried powder. Incorrect.
Step 3: Final Answer:
Kalakand is best described as a sweetened heat coagulated product.