Kesariya Kalakand is a very famous Indian sweet which is made from milk. Authentic method calls for curdling milk and then thickening it for hours to get a crumbly texture. But this below recipe of kalakand is a quick and no fuss method. This delicious kalakand can be easily made at home with just 3 ingredients and there is no oil or ghee in this sweet.
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1 cup Paneer/Cottage Cheese
1 cup Condensed Milk/ Milkmaid
2 tbsp Milk Powder
Below mentioned ingredients are optional and as per taste –
3-4 Cardamom pods
A Fistful of chopped pistachios and almond for garnish
1-2 tsp of kesar dudh masala (check notes)
1 tsp rose water
1 tbsp of ghee for greasing
Ingredients for making Paneer:
51/2 cup of whole milk
3-4 tbsp lemon juice
Process for making homemade fresh paneer –
Boil milk in a heavy bottom kadhai/pan with ocassional stirring on medium flame.
When milk starts boiling reduce the flame and add lemon juice slowly a tablespoon at a time. Stir the milk with spoon while adding lemon juice, you will notice that the milk is getting curdled. Turn off the gas and let it rest for 5 minutes.
Now strain the curdled milk in a cheese cloth or strainer so that the whey is separated from paneer. Wash paneer in the cheese cloth itself under tap water for 30 seconds so that sourness of lemon is gone.
Squeeze any extra liquid from paneer in cheese cloth by gently pressing the cheese cloth from all sides. Once most of the moisture is squeezed out, our paneer is ready to be used in kalakand.
Process for making Kesariya Kalakand-
Grease a tray/plate with ghee and keep that aside. You can also use parchment paper on the plate/tray.
In a bowl, crumble the paneer. Add condensed milk and milk powder to the paneer and mix well.
Heat this mixture in a heavy bottom kadhai or pan on low to medium flame for about 8-10 minutes, with constant stirring. After 8-10 minutes, you will notice that the mixture is leaving sides of the pan and coming together as a soft dough. At this point turn off the flame, add rose water, kesar dudh masala and freshly crushed cardamom powder. Mix well and transfer to the greased plate. Spread it as evenly as possible either in square or rectangle shape around ½ inch in thickness.
Sprinkle chopped nuts on top and slightly press them with spatula or with back of greased bowl/katori so that dry fruits also set with kalakand.
Once the kalakand is at room temperature, set it in refrigerator for around 2-3 hours and then slice it desired shape.
-You can also use market bought paneer but fresh paneer gives a better taste.
-Nowdays kesar dudh masala is easily available in market at many places. In case you don’t have it, just dissolve a generous pinch of saffron/keasr in 2-3 tbsp of warm milk for around 10-15 minutes and use this mixture in place of keasr dudh masala.
-While heating the kalakand mixture in pan, make sure you are using a heavy bottom pan. Also remember to stir the mixture continuously because this mixture can easily stick to sides and bottom of pan and gets burnt quickly.