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Kalakand Recipe

1 year ago

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 Milky Rich Cake
An Indian Cake made out of milk
Kalakand Recipe
Votes: 2
Rating: 1.5
You:
Rate this recipe!
Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Kalakand Recipe
Votes: 2
Rating: 1.5
You:
Rate this recipe!
Instructions
  1. oil a container or a thali with some ghee or oil.
  2. pulverize coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. you can likewise cut the dry natural products.
  3. grate 250 to 300 grams paneer. you can likewise disintegrate the paneer. on the off chance that the paneer is refrigerated, then i recommend to mesh it. on the off chance that naturally made, then you can disintegrate it. disintegrate finely. there ought to be no lumps in the disintegrate.
  4. take 1 tin/can (400 grams) of sweetened dense drain in a thick bottomed dish or kadai. i utilized amul mithai mate.
  5. include the ground or disintegrated paneer to the dense milk. blend exceptionally well.
  6. i did include some sugar as i felt the sweet taste was less for us. i included 1 tbsp sugar. you can check the taste and include appropriately.
  7. keep the fire on low or sim and cook this blend of dense drain and ground paneer.
  8. blend the blend frequently with the goal that it doesn't stick to the base of the dish.
  9. the kalakand blend will begin thickening as it stews and starts to cook.
  10. at the point when the blend gets thickened well and resembles one mass, switch off the fire. it took me 15 minutes on a low fire. contingent upon the nature of your skillet, dish thickness and size, fire power it may take 12 to 16 minutes. the blend ought to have some dampness and ought to look dry.
  11. expel the dish from the fire. include ¾ tsp cardamom powder. mix extremely well.
  12. presently pour the kalakand blend in the readied dish/plate/thali.
  13. shake the container delicately so that the blend spreads equally. you can likewise level with a spoon or spatula.
  14. sprinkle coarsely pulverized dry organic products everywhere throughout the kalakand.
  15. tenderly press the dry organic products with a spoon. cover and permit the kalakand to end up warm or cool totally at room temperature. at that point keep in the refrigerator for a few hours for it to set.
  16. after it sets, cut the kalakand and serve. on the off chance that on the off chance that you can't cut the kalakand, then don't stress. you can simply serve it with a spoon like a halwa. despite everything it tastes delightful.
  17. serve kalakand as a sweet or as a pastry

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