Quick Kalakand
So what do you do when you accidentally open a 1 litre fresh cream pack, thinking its milk! You panic, as fresh cream lasts for a maximum of 3 days. This was the spot I found myself in last week! I took a carton of milk and opened it, tried pouring it to the vessel to heat and it isn’t pouring. I wondered what is happening and checked the carton to find it’s fresh cream! Now what to do! I started frantically searching for recipes that require fresh cream in bulk. That’s when I came across this gem of a recipe!
It’s a recipe by Tarla Dalal and is super duper easy! In a matter a few stirring you end up with a sweet that is anyday much better than the sweet shop ones. My father loves these milk sweets, and next time I go to my hometown I’ll definitely be making this for him. The addition of paneer gives the sweet a very crumbly texture which is so good. Do give this recipe a try, I assure you, you will love it!
Quick Kalakand
Ingredients
- 2¼ cup Grated paneer
- 1½ cups Milk powder
- 1½ cups Fresh cream
- ¾ cup Sugar
- ½ tsp Cardamom powder
- 1 tbsp Almond slivers
- 1 tbsp Pistachio slivers
Instructions
- Combine all ingredients except cardamom powder and the nuts in a deep non-stick pan, mix well. Cook on medium flame by stirring continuously for 15 minutes or till the mixture thickens and leaves the sides of the pan.
- Remove from flame and add cardamom powder and mix well.
- Transfer the mixture to a 7" diameter well greased plate that has raised edges. Spread the mixture evenly.
- Garnish it with almond and pistachio slivers. Pat the slivers so that it sticks to the mixture well.
- Keep aside to cool and set for 3 hours.
- Cut into pieces and serve or refrigerate in an air tight container upto a week.
Comments
Post a Comment