Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, instant kalakand. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set burfi is widely sold in sweet stalls. finally serve or store instant kalakand for a week by refrigerating. notes: firstly, to increase the amount of sweetness add a tbsp of more sugar. however, condensed milk gives sweetness. Hello friend in this video i am going to make kalakand recipe at home in halwai style.it is very simple. This Kalakand Recipe will give you step by step.
Instant Kalakand is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Instant Kalakand is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have instant kalakand using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Instant Kalakand:
- Take 1 litre Milk
- Make ready 2 tablespoon dahi /curd or vinegar
- Make ready 1/2 cup milkmaid / condensed milk
- Take 1/2 tsp cardamom powder
- Take 1/2 tsp Kesar/safforn
- Take 2 tsp pistachios chopped
- Prepare 2 tsp badam/almonds chopped
- Make ready 1 tsp ghee / clarified butter, to grease plate
Kalakand is one of the most popular Indian sweet which is made using milk. It is also popular in Pakistan. The best thing is that it's easy to make, is tasty and not too filling like most desserts. Kalakand is my all time favourite, i already have shared a kesar kalakand recipe in my blog.
Steps to make Instant Kalakand:
- Instructions to make Paneer - Add milk to a heavy bottom pan on medium heat. - Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan. - Once the milk has come to a boil, turn off the heat and start adding curd or vinegar (or lemon juice), little at a time. - At one point, the milk will curdle and you will see the whey separate. At that point, stop adding the curdling agent and wait for 5 minutes so that the milk curdles completely.
- Drain the curdled milk into a muslin cloth. Rinse the paneer with cold water so that the final paneer doesn’t have any taste of vinegar.
- Instructions to make Kalakand - firstly, in a large kadai or nonstick pan take crumbled paneer. Then add condensed milk & mix well. - mix and mash continuously till the mixture thickens. - keep the flame on medium and keep stirring. - cook on medium flame till the milkmaid melts completely.
- And the mixture starts to thicken. - further add cardamom powder and kesar and mix well. - mix till the mixture starts to separate the pan and forms a lump.
- Transfer the mixture to the ghee greased plate. - add finely chopped pistachios and badam or any nuts of your choice. - press gently with the back of spoon so that the nuts stick to kalakand. - cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty. - cut the kalakan into square pieces. - finally serve.
The best thing is that it's easy to make, is tasty and not too filling like most desserts. Kalakand is my all time favourite, i already have shared a kesar kalakand recipe in my blog. This one is my instant version and it is so easy to make and taste just like store bought ones, actually. Transfer the kalakand mixture to the greased tin and smooth it out with the back of a damp spoon or spatula. Kalakand is a delicious dessert prepared with paneer/cottage cheese.
So that’s going to wrap it up for this exceptional food instant kalakand recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
