Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kalakand sweet. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kalakand sweet is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Kalakand sweet is something that I have loved my entire life. They’re nice and they look wonderful.
Browse Our Wide Range Of Sweets & Chocolate Today. Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set sweet is widely sold in sweet stalls and is not commonly made in households.
To get started with this particular recipe, we have to first prepare a few components. You can cook kalakand sweet using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kalakand sweet:
- Prepare 1 cup paneer grated
- Get 1/2 sugar
- Make ready 2 tbsp milk powder
- Prepare 1/2 cardamom powder
- Prepare 1 tbsp ghee for grease plate Pistachios n almond for garnish
Kalakand is a delectable, melt in the mouth dessert whipped up in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Kalakand is a type of barfi (milk-fudge) which is a dense milk-based Indian sweet which has a soft, moist, juicy, delicately grainy, and melt in the mouth texture. It has a subtle flavoring of cardamom and slightly nutty and crunchy texture from almonds and pistachios toppings.
Instructions to make Kalakand sweet:
- In a pan take grated paneer, here I use fresh homemade paneer.
- Cook in medium flame. - Add sugar.
- Also add milk powder to make kalakand more whitish.
- Mix the mixture till the mixture thickens.
- Keep stirring and cook for about 10 minutes on medium flame or till the mixture starts leaving the sides of the pan. - When the mixture starts leaving the sides then you add cardamom powder.
- Transfer the mixture to the ghee greased plate set to a 1 inch thick.
- Garnish form dry fruit.
- Cool completely 2 to 3 hour or put refrigerator for 30 min after that cut and serve.
The sweet tastes best next day after being refrigerated. Fresh chenna can be used in place of paneer. Kalakand is a type of barfi (milk-fudge) which is a dense milk-based Indian sweet that has a soft, grainy, and melt in the mouth texture. It has a nutty floral aroma laced with cardamom and saffron and dressed up in bright almonds, green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads. Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk.
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