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Kesar kalakand Recipe

Kalakand is an exotic traditional indian sweet dessert prepared from solidified milk and paneer. it is typically prepared in indian subcontinent during special occasion and festivals like diwali, navaratri, ramzan and even on holi

Prep time:
10mins

cook time:
25mins

serves:
10

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Milkmaid 1 tin

Milkmaid

Description

Milkmaid is condensed milk. Condensed milk is cow's milk from which nearly 60% water has been ...

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Grated paneer 2 cup

Grated paneer

Description

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Milk Powder 2 tbsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Cardamom Powder 1/2tsp

Cardamom Powder

Description

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Chopped Pistachio 1 tbsp

Chopped Pistachio

Description

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Ghee 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Moderate

Cuisine : Punjabi

Course : Dessert

Recipe Notes

1--Dnt refrigrate hot kalakand bcs cooling naturally will make kalakand more moist and tasty.2-- you can store instant kalakand for a week by refrigerating.

Ingredients For Kesar kalakand Recipe

mawa made from nestle milkmade 1 tin

Milkmaid

Description

Milkmaid is condensed milk. Condensed milk is cow's milk from which nearly 60% water has been ...

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Paneer grated 2 cup

Paneer (Cottage Cheese)

Description

Paneer is made by curdling milk with acids like lemon juice, vinegar. It is non melting farmer cheese.

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Milkpowder 2 tbsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Caradamom powderr 1/2tsp

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Pistachios chopped 1 tbsp

Pista

Description

Pista also known as Pistachio is probably the earliest nuts, which were widely used in ...

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Ghee or oil for deep frying 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make Kesar kalakand Recipe

1. firstly, in a kadai or nonstick pan take crumbled//grated paneer.
2. further add milkmaid also add milk powder to make kalakand more whitish and creamy
3. mix well make sure the condensed milk and paneer are mixed well.
4. mix and mash continuously till the mixture thickens
5. on medium flame keep stirring cook on till the milkmaid melts completely and the mixture starts to thicken.
6. further add cardamom powder and mix well till the mixture starts to separate the pan and forms a lump.
7. Grease the plate with ghee and transfer the mixture to greased plate.
8. level it up and set to a block making an inch thick add finely chopped pistachios or any nuts of your choice.
9. press gently with the back of spoon so that the nuts stick to kalakand.
10. cool completely for 2-3 hours on room temperature and then refrigerate for 30 minutes.
11. Now cut the kalakan into square pieces.And serve.