Kalakand is a sweet made using condensed milk and paneer. This sweet requires very less time to prepare and doesn't require any additional sweetener or sugar . The sweetness in the condensed milk is enough and taste very delicious !.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Yields: 17-18 pieces
INGREDIENTS:
Condensed Milk - 1 can (300 gms appox.)
Paneer - 1 cup(From 1 liter of whole milk)
Whole milk - 2 table spoon
Cardamom powder -1/2 teaspoon
Chopped nuts - as required for garnishing( Cashews,almonds)
METHOD:
1. In a large vessel, boil 1 liter of whole milk. When it boils well and raises up , add lemon juice ( 1/2 lemon squeezed). The milk starts to break.
2. Filter the paneer in a thin white cloth. Squeeze out all the excess water from the paneer.
3. Grease aluminium foil with ghee and place it on a plate and set aside. Crumble the paneer to pieces. Now in a pan, add condensed milk and warm it in medium and low flame.
4. Now add crumbled paneer, 2 tablespoon milk and cardamom powder .
5. Now mix the contents well. Keep stirring them in a medium flame. The mixture starts to thickens.
6. The texture of kalakand should be moist and grainy( as in picture below). It takes approximately 7 to 8 minutes to get that texture. Don't over cook as it will turn very dry . The mixture should be moist,juicy and soft.
7. Now pour the mixture in the greased aluminium foil. Sprinkle chopped nuts on the mixture. Press gently with your hands so the chopped nuts stick to the mixture well.
8. Allow it cool down. Then, cover it with another aluminium foil.
9. Refrigerate it for 2 hours. Then take it out and cut in to pieces using knife.
SEE ALSO: Milk peda, Milk powder gulabjamun, Padar peni
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Yields: 17-18 pieces
INGREDIENTS:
Condensed Milk - 1 can (300 gms appox.)
Paneer - 1 cup(From 1 liter of whole milk)
Whole milk - 2 table spoon
Cardamom powder -1/2 teaspoon
Chopped nuts - as required for garnishing( Cashews,almonds)
METHOD:
1. In a large vessel, boil 1 liter of whole milk. When it boils well and raises up , add lemon juice ( 1/2 lemon squeezed). The milk starts to break.
2. Filter the paneer in a thin white cloth. Squeeze out all the excess water from the paneer.
3. Grease aluminium foil with ghee and place it on a plate and set aside. Crumble the paneer to pieces. Now in a pan, add condensed milk and warm it in medium and low flame.
4. Now add crumbled paneer, 2 tablespoon milk and cardamom powder .
5. Now mix the contents well. Keep stirring them in a medium flame. The mixture starts to thickens.
6. The texture of kalakand should be moist and grainy( as in picture below). It takes approximately 7 to 8 minutes to get that texture. Don't over cook as it will turn very dry . The mixture should be moist,juicy and soft.
7. Now pour the mixture in the greased aluminium foil. Sprinkle chopped nuts on the mixture. Press gently with your hands so the chopped nuts stick to the mixture well.
8. Allow it cool down. Then, cover it with another aluminium foil.
9. Refrigerate it for 2 hours. Then take it out and cut in to pieces using knife.
SEE ALSO: Milk peda, Milk powder gulabjamun, Padar peni
No comments:
Post a Comment