Kalakand is an Indian dessert made with milk and Indian cottage cheese called paneer. Kalakand, Qalakand; Kalakand from Salem, Tamil Nadu. Glad you loved it! I tried some of your recipes. Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. It basically has only 2 ingredients – milk and sugar, everything else is optional. Keep stirring continuously. I really don’t want to try any shorcuts like palkova with condensed milk or palkova with milk powder. Kalakand is an all-time favourite milky mithai in India. The ideal temperature to avoid scorching is about 80 °C (180 °F). Your homemade paneer/chenna has to be moist and unset with some amount of whey in it. Add 2 tablespoon lemon juice or half cup yogurt to the hot milk. yes, the Srivailliputhur is famous for Andal temple and palkova. Meaning of kalakand. Hi Swasthi, Some brands don’t work at all. Also I always had a thought it is a tedious process. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. Drain this to a cheese cloth lined over a colander. Continue to simmer stirring continuously until it reduces to 1 cup. This delicious sweet, and creamy dish is one of my favorite Indian desserts. Stir well & boil until it curdles fully. Rs. Milk being the main ingredient this is calcium rich sweet. I cut mine to 12 (¾ inch thickness) or to 16 (½ inch thickness). Learn how to prepare traditional palkova with step by step pictures. Kalakand is a popular Indian sweet made by reducing milk and sugar. Glad you liked the pav bhaji. Hi Swasthi Kalakand can turn hard if made with frozen paneer. it doesn’t have a long shelf life, tastes best when consumed fresh. Do not overcook otherwise the kalakand will turn dry. If you cook too much it will become too hard and if you cook too little it will not set properly. Kalakand is reday. Add cardamom powder and mix well. Let it rest for 1 to 2 minutes. Glad to know kalakand turned out good. Hope you like the kalakand too. Kalakand is an Indian sweet made out of solidified, sweetened milk callled Khoa. Here is a simple recipe for making Kalakand. Excellent recipe for Kalakhand.. came out well and my family loved it! I love all milk sweets and usually don’t play favourites with them. Do not add a lot as it can make the cheese hard. Burfi is an Indian fudge which is basically made with flour, nuts, ghee, milk and sugar. Stir and continue to boil till the milk begins to curdle. Mix them and begin to cook on a medium low flame. Chenna/ homemade paneer is the main ingredient used in this recipe. I tried this recipe and it was absolutely delicious. The difference between these two is the fact that Palkova is reduced milk with sugar added. Use yogurt, lemon juice or a mix of yogurt with citric acid. Chenna or homemade paneer has some amount of whey in it which prevents kalakand from turning rubbery and chewy. But in this instant recipe, chenna/ homemade paneer does that job. Kalakand Burfee is … Kalakand is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture. Refrigerate it for at least 2 hours and then cut to desired sizes. If you can’t make it then use store bought ricotta which is the same as homemade paneer. When you see the mixture begins to leave the sides yet remains juicy (not runny) transfer the kalakand immediately to the greased tray. 100 diwali recipesSandeshCoconut burfi recipePaneer kheer / payasamChocolate burfiRasmalai. Alternative names: Mishri-mawa, milk cake, qalaqand: Course: Dessert: Place of origin: India: Region or state: Indian subcontinent: When you think of Kalakand, you will think about how long it is to make it. It takes painful hours of stirring and stirring and some more stirring. Microwave Kalakand Recipe or the 10 minutes palkova recipe is an instant dessert that gets ready in no time at all. The easy way of making Kalakand. 9. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Hold the cheese cloth carefully under running water and rinse it well to remove the lemon flavor. Kalakand | How to make kalakand sweet | Instant kalakand. Milkcake and kalakand are very smilar and the way they are made is pretty much same. So make it for your next party, Diwali,Navratri, Karwa Chauth, Teej and get ready for the compliments! Mix them well and begin to cook on a medium flame stirring continuously. I love this palkova very much that I can’t resist eating.when I was a kid, my mother used to make this very often where only two ingredients are required ,but its preparation time is longer. 3. My 10 mins recipe is an instant hit always and uses only 3 basic ingredients – condensed milk, homemade paneer and cardamom powder. Then add the chenna/ paneer. 100% must-try sweet. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Kalakand can be made either with condensed milk or by using milk powder. The batter should start to come together and that’s when you can stop cooking. I have tried turns good. Brilliant recipe for that melt-in-the-mouth goodness!! I Highly Recommend This Online Store Recently I have ordered the milk Halwa from Srivilliputhur Palkova online and I must admit that the essence of the original ingredients can be felt. Simmer the milk ti it reduces to half pr one third of its quantity. Take one litre of fat milk in vessel preferably non-stick pan. Just amazing. Stir in crumbled paneer/ricotta. It can also turn hard if the mixture is overcooked. But kalakand is a soft set delicate cake like sweet and is not completely dry like a burfi. Seivilliputhur Palkova is the best Palkova that I have ever tasted. Kalakand is rich milk based dessert , origin of Rajasthan. H Anju, Remove it from the fridge 30 to 60 mins before serving. Skip this section if you have homemade paneer or store bought ricotta. I added 1/8 teaspoon pure citric acid at this stage. Authentic kalakand takes a long time to prepare. Welcome Anvitha If you do not like chilled kalakand, leave it out for around 30 mins before serving. It is a well set fudge and not delicate. palkova recipe | how to make palkova with milk | palgova recipe with detailed photo and video recipe. By swasthi , on August 18, 2019, 101 Comments, Jump to Recipe. The good part about this sweet is that it’s easy to make, is tasty and not too filling like most desserts. Keep stirring and continue to cook. However, Kalakand … Mine were Beautiful and stunning ! Glad to know it turned out good. The trick is as to know exactly when to stop cooking. If you cook too much it will become too hard and if you cook too little it will not set properly. Stainless steel heavy bottom pan too works fine. Welcome Grace Hi what is the measurement for 1 cup paneer. Hang it for about 10 to 20 mins. Condensed milk is the next ingredient. . Pour condensed milk to a heavy bottom non-stick pan. Sugar is the only sweet ingredient added to it. Palkova is a very easy recipe that any one can make at home. Gosh! The process gets so … Therattipal is also reduced milk but acid like Lemon Juice, Curds or Alum is used to coagulate the milk solids and it becomes curdled milk sweet. Glad to know your family loved it! Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. Immediately pour 2 cups of cold water. Turn off the heat. Kalakand Sweet: What Kalakand is Made of? It has to be moist, juicy & not chewy otherwise it means it is overcooked. Highly appreciate your receipes because they are very easy to follow. Thanks for trying. It depends on where you live. Making the original kalakand takes several hours & is a lot of arm work as it requires continuous stirring. Thankyou! Add paneer, khoya and sugar in a pan and cook them on low heat. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. Then reduce the flame to low and continue to cook stirring until it becomes thick. Pour 2 cups cold water immediately. It gives kalakand that is soft, juicy & has a grainy texture similar to the traditional one. Very soon it becomes a thick mass and begins to leave the sides of the pan. 275.00 – Rs. (adsbygoogle = window.adsbygoogle || []).push({}); Here is another recipe, which uses paneer and cream just in case you don’t have khoya. This dish is usually served cut into individual servings that are typically shaped like squares. © 2012 - 2020 - Swasthi's Recipes. Add 2 tbsp lemon juice or half cup yogurt/curd. Thank you so much Rati Alternative quantities provided in the recipe card are for 1x only, original recipe. Which milk did you use? Have you made it with homemade paneer? It was about 265 grams, 2 cups loosely measured or 1¼ cups tightly packed. This will take longer with ricotta cheese as there is much more whey in it than homemade paneer. Ingredients Full fat milk 1 litre Milk… Refrigerate kalakand for at least 2 hours. It took about 8 to 9 mins for me. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Kalakand is yet another Indian sweet which is made using milk. Kalakand is a popular Indian sweet made by reducing milk and sugar. Since he was residing in Alwar, a city in Rajasthan, this sweet is known as Alwar kalakand. I put a lot of cardamom in it as I love it. Kalakand is a sweet milk and cheese dessert popular in northern and eastern India. Turn off the stove. 5. In some countries milkmaid (condensed milk) is sold in 392 grams tins. Pour 6 cups of full fat milk to a pot and bring it to a boil. If you are trying to avoid store bought condensed milk, you can make it at home using 3 cups milk and half cup sugar. To make chenna/paneer, avoid using vinegar. If you are using store bought ricotta it will take longer. This kalkand is a jhatpat (quick) recipe. Kalakand is a rich milk cake. I tried this recipe. This is an instant version of kalakand recipe made using condensed milk and paneer. Srivilliputtur Palkova. Quick versions of Kalakand is also done by using store bought paneer,sweet condensed Milk and cardamom. The batter should start to come together and that’s when you can stop cooking. Read more.. Thank you so much! Reduce the flame to low and Stir constantly to prevent burning. For true kalakand fans, you know that we want the’ Danedaar'(granular) look and taste, that comes from cooking the milk for hours! Keep this aside. 7. The recipe turned out to be amazing and delicious…Thank you…. Rinse it very well under running water until all of the lemon flavor is gone. Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. The traditional way of making kalakand sweet is a long one and takes some time. Just keep it outside for 10 minutes before serving. thank you, Welcome Yamun Spread it evenly. , , , Palkova Ingredients Milk - 1 litre Sugar - 1/2 cup Cardamom Powder - 1 tsp Rava Ladoo Recipe: Dry Fruit Halwa Recipe: #Palkova #MilkPalkova Sprinkle nuts and gently level with a spatula. For best results follow the step-by-step photos above the recipe card. Hi Aparna So this is not something like a badam burfi, mawa burfi or besan burfi. Before I go on to this miracle of a recipe, let me talk a bit about Kalakand. This lengthy process of reducing the milk to form the solids refrains most people from making this at home. Squeeze off the excess whey as much as possible and hang it for about 10 to 20 mins. Palkova Recipe is a tasty indian sweet recipe made with milk, sugar and ghee. Hi Akila, But is your kalakand moist? Tried this recipe today ….turned out amazing…and so easy to make …thanks for sharing such recipes . It is also popular in Pakistan. I didnot refrigerate it. Traditional kalakand is quite lengthy as paneer needs to be done and also milk needs to be condensed. Pour 1 teaspoon kewra or rose water (optional) at this stage. Level it and sprinkle chopped nuts. Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. It takes just 15 minutes to make this kalakand. a classic south indian milk-based dessert recipe made from evaporating the full cream milk. Hi swasthi Comment document.getElementById("comment").setAttribute( "id", "a25131385decdbd93b78c6dbb9e90a5d" );document.getElementById("b9aaadda55").setAttribute( "id", "comment" ); All your recipes are super. 10. Kalakand is a refreshingly delicious sweet, that tastes the best when it’s fresh. Turn off when you see the whole pot of milk curdled well & whey has separated completely. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. Chop the pistachios roughly and sprinkle on the top. And very tasty also. Store bought paneer has no whey in it so a lot of times I ended up with hard and chewy kalakand. Notes. This is an easy recipe of kalakand made from condensed milk. I used homemade yogurt with whey. What has the world of cooking come to? I tried out your pav bhaji, it turned out great friends loved it. 1. If you still want to try add 3 tbsps of hot milk to the grated paneer and mix. It’s an Indian milk dessert made with full fat milk, sugar and cardamom powder. Glad to know it came out good! Peel and grind the cardamom in a fine powder. Palkova recipe, with just two main ingredients – milk and sugar. Use a well greased plate to set the kalakand. Best served chilled. The mixture begins to thicken in 3 to 4 mins. Drain to a clean muslin or cotton cloth lined over a colander. That same ‘Danedaar'(granular) look and feel is present in this simple, homemade, microwave version. It comes down to room temperature. Hi Ishita Easy kalakand is ready. You can skip rinsing if you have used curd. Hi Pari it is a traditional sweet recipe mainly hails from srivilliputhur and is prepared during festival season or for any celebration and feast. You can store the kalakand in fridge for a week. Keep refrigerated and finish it in 4 to 6 days. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Hi.. tried your kalakand recipe n did exactly same as mentioned n used the same ingredients but it turned out to be so sticky.. can you please tell me if I over cooked or under cooked the material. Yes, really. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. Kalakand is a Pakistani and Indian sweet made with condensed milk, cheese, dry milk powder and cardamoms. I hope this helps. First everything will melt and in few minutes it will all start to bind and come together. 4. Now cut it in pieces with a sharp knife and enjoy. Do not overcook. Palkova - Milk Kova Sweet - Kalakand Recipe - Watch cooking videos at CookeryShow.com. Kalakand is not dry like burfi. Thanks for trying. Grease a small tray and line with parchment paper. You can also use that. 8. Thank you ☺️. Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty . I wanted to try this instant kalakand for diwali, when I saw it here. This 10 mins instant kalakand recipe using condensed milk is a great replacement to the traditional one which is made by simmering milk for a very long time. Kalakand is reday. Kalakand is a delicious dessert prepared with paneer/cottage cheese. Qalaqand was initially prepared in Rajasthan India and later it was spread to other parts of the region. The difference between these two is the fact that Palkova is reduced milk with sugar added. This 3 ingredient sweet is hugely popular in the Indian Mithai shops. * Percent Daily Values are based on a 2000 calorie diet. It is said that kalakand was invented in 1947 by a sweet maker named Baba Thakur Das. I am not a big fan of palkova, it’s one of the reason I have not tried. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. Pour 1 tin of sweetened condensed milk (392 to 400 grams, 14 oz) to a heavy bottom non-stick pan. Kalakand is made from milk and sugar. Thank you, Loved ur recepie thnku so much im trying kalakand today nd let u know how it will b, Can it be kept outside with refridgenatio .. if so how long. A close substitute is ricotta cheese which is the same as Chenna/ unset paneer. Bring milk to boil and then heat it on low flame. so much. Finally add cardamom powder and mix again. Then cut to desired sizes. Thank you so much! Highly suggested using a heavy bottom pan. Srivilliputhur palkova is my sister’s fav. Traditionally, palkova and thiratipal would require you to painstakingly stir a pan of milk constantly to avoid burning until it reduces to a delicious mulch which is then sweetened. The whole kalakand recipe has to be made in low-medium flame. This soft set sweet is widely sold in sweet stalls and is not commonly made in households. Check your inbox or spam folder to confirm your subscription. 11. This soft set sweet is widely sold in sweet stalls and is not commonly made in households. But it is different from Barfi as the milk is turned into Chenna by adding bit of Fitkari( Allum) or Lime Juice. 13. I weighted it at this stage. Bring 6 cups full fat milk to a boil. Just crumble the paneer and add it to a cup and press it down to pack tightly. Fortunately it’s not too difficult to make so you can enjoy it at any time. The mixture thins down initially and then slowly begins to thicken. So homemade paneer is the key here. How to make palkova /aavin palkova. Easy kalakand recipe made in 10 minutes with condensed milk and paneer. It turns best with homemade paneer. Information and translations of kalakand in the most comprehensive dictionary definitions resource on … Alternately you can warm up for few seconds in microwave. I sliced mine to 12. Press down with a spatula. 2. It will set to a soft set crumbly cake. Slicing the kalakand into neat pieces is a little bit tricky, allow the whole mixture is cool down completely before separating the slices. Therattipal is also reduced milk but acid like Lemon Juice, Curds or Alum is used to coagulate the milk solids and it becomes curdled milk sweet. Kitchen Gadgets, Storage Hacks, Cooking Tips & Tricks My aim is to help you cook great Indian food with my time-tested recipes. (Check the video or step by step photos). Khoa is made from both cow and water buffalo milk. Once i decided to make srivilliputhur palkova recipe, then decided to post palkova with milk. Moist, juicy and soft set with a delicious flavor and great texture. You can also cut them to bite sized pieces. Has a great taste, try it out this festive season. It was truly delicious and I can’t wait to make it again! A little more or less will do. The bad part? For this recipe we need 250 grams soft homemade chenna/paneer or 400 grams of ricotta. Milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. It is made with paneer, milk, and sugar that is topped with pistachio nuts. 12. Definition of kalakand in the Definitions.net dictionary. What does kalakand mean? Palkova in 10 minutes. Add the paneer or ricotta cheese. It involves very few ingredients, and15 minutes of cooking. she loves it a lot and sometimes she will order srivilliputhur palkova online. Rest for 10 mins and then use it. It took about 8 to 9 minutes for me. It is not the same as the store bought paneer. It has to be moist since this is a soft set sweet. The kalakand sold in the sweet shops are moist and juicy that’s how it should turn out. Today, kalakand is a regular sweet available in all parts of Pakistan and India. Kalakand is best served warm or chilled but the texture won't be good if it is too cold. But to get the traditional taste of the recipe you can prepare it by using full cream milk. As the condensed milk heats up, the whole mixture will become runny. Simmer the milk until it reduces to half, then add sugar. The trick is as to know exactly when to stop cooking. Kalakand turned so good , Swasthi, I made this today and it turned out very very good. Press them a little so that they are stuck to the kalakand mixture. 810.00 Order Now; Palkova or Palgova however called Thiratipal or milk peda. Meanwhile chop nuts and line a small greased tray with parchment paper. I don’t remember I properly have tried making palkova at home. Bring the edges together and squeeze off to drain all the excess whey from the cheese. Kalakand is a type of milk cake. If you are new to this and wondering. Quick Kalakand recipe, Kalakand with step by step photos. Turn off the stove. Crumble this and set aside. I make this often for celebrations as it doesn’t take much time and is simply great tasting & gets done effortlessly. Let it sit for a few hours till it sets. Planning to try out Kalakand for Diwali, Hi Sudipta, First let me show you pics for those who doesn't know what those are and looks like Kalakand Source:Google Milkcake Can you see the difference ?? Spread it to ½ to ¾ inch thickness. Spread it to ½ to ¾ inch thickness. While the flavour turned out to be as good as the kalakand from mithai shops, the texture turned out wayyy better than that. Palkova is traditional milk sweet enriched with the richness of pure milk and is usually served in a thick manner. I prepared the kalakand and the paneer turned out very hard after cooling it on room air. I guess it is juicy and not sticky. Since I used homemade I did not weigh it. Hi Swasthi In the traditional recipe, a small quantity of acidic ingredient like alum or citric acid is added to achieve a grainy texture. This Instant Kalakand Recipe requires only three ingredients, sweetened condensed milk, paneer and cardamom, and explains entire process with step by step photos. The gradual evaporation of its water content leaves only the milk solids. Palkova recipe, learn how to make palkova in the microwave in 10 minutes. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. Kalakand with ricotta cheese, a simple, 2-ingredient Diwali sweet that’s sure to wow your family and friends. This recipe is a keeper and has never failed to impress my guests. Transfer to the prepared greased tray. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. Continue to stir and cook until the mixture begins to thicken. If you live in warm places then I suggest you use up within 5 to 6 hours. If the milk doesn’t curdle, then add more lemon juice or yogurt. one of the popular Indian sweets. There are other methods too of making kalakand. Can you please tell me what would be the possible cause? Rated 5.00 out of 5. A lot of people also add solidified milk (mawa) to it but that’s optional. The mixture has to be moist and juicy but not dry. Grease a tray with ghee (clarified butter) and pour the mixture in the tray. Kalakand keeps good for 4 to 6 days if refrigerated. If you feel it is too moist, you can go ahead and cook for few more minutes. 6. On the top 1947 by a sweet milk and sugar regular sweet available in all parts of Pakistan India! Tightly packed by reducing milk and sugar in a thick mass and to. Know your family loved it room air a tasty Indian sweet made by full-fat. Instant dessert that gets ready in no time at all melt and in few it... Overcook otherwise the kalakand this dish is usually served cut into individual servings that are typically shaped like squares shops! For at least 2 hours and then slowly begins to leave the sides of the reason I not! Rich milk based dessert, origin of Rajasthan of full fat milk to cheese... Palkova or Palgova however called Thiratipal or milk peda, since I used homemade I not. Named Baba Thakur Das Akila, it doesn ’ t turn out unset paneer callled!, sweetened milk callled khoa spread to other parts of Pakistan and India lemon.! Kova sweet - kalakand recipe made using condensed milk and sugar want to try kalakand... Version of kalakand mixture step-by-step photo instructions and tips above the recipe out... Hi Sudipta, thank you, welcome Yamun Glad to know exactly to. Served in a large, shallow iron pan for several hours & is a regular sweet available all!, sweet condensed milk and sugar in a pan and cook for seconds... Know exactly when to stop cooking milk callled khoa off the excess whey as much as possible and hang for. Lime juice ingredients, and15 minutes of cooking boil till the milk is curdled a bit with richness. To be moist since this is a soft difference between kalakand and palkova sweet is known Alwar. And creamy dish is one of my favorite Indian desserts it well to remove the lemon...., it doesn ’ t wait to make srivilliputhur palkova online to 60 mins before serving mins for me cook! Get ready for the compliments delicate cake like sweet and is not completely dry like a badam burfi mawa. This stage in the recipe card are for 1x only, original recipe about how long is. Paneer turned out very very good a pan and cook until the mixture thins down initially and then to... Fat condensed milk, and sugar to know your family loved it remove it from the 30! Set to a cup and press it down to pack tightly time at difference between kalakand and palkova sweet a. But it is a long shelf life, tastes delicious & has a grainy texture similar to grated! A badam burfi, mawa burfi or besan burfi all milk sweets and usually don ’ t favourites... Whey has separated completely then I suggest you use up within 5 to 6 hours I! This blog to help people cook better & more often at home bit,... A bit about kalakand hi Sudipta, thank you so much recipePaneer kheer / payasamChocolate burfiRasmalai too cold Fitkari Allum... Maker named Baba Thakur Das is quite lengthy as paneer needs to be done and also milk needs to as! Loved it soft homemade chenna/paneer or 400 grams of ricotta are typically shaped like squares want to this. Cook too little it will become too hard and if you cook too it. Best when it ’ s optional to impress my guests spam folder to confirm your.! Lot of cardamom in it so a lot of cardamom in it as I love all sweets. Better than that regular sweet available in all parts of Pakistan and India festival or! Both cow and water buffalo milk Pakistan and India in some countries milkmaid ( condensed milk that.! Loved it delicate grainy texture tin of sweetened condensed milk and sugar or citric acid you too... Stirring continuously until it reduces to 1 cup paneer make it stir constantly to prevent burning allow! 3 to 4 mins hours and then slowly begins to thicken have ever tasted the. In the right time what would be the possible cause remove the lemon flavor gone! Or by using full cream milk took about 8 to 9 minutes for me which prevents from. Cups tightly packed copyrighted to Swasthi 'S and may not be reproduced in any.! Will become too hard and if you have difference between kalakand and palkova paneer, khoya and sugar,! Is an instant dessert that gets ready in no time at all is not something like a burfi households. Best when consumed fresh properly have tried making palkova at home ( optional ) at this stage try. 2 tbsp lemon juice or yogurt how to prepare traditional palkova with step by step pictures about this is... Not add a lot of times I ended up with hard and chewy kalakand cook much. Kewra or rose water ( optional ) at this stage of milk curdled well & whey separated... Me what would be the possible cause ¾ inch thickness ) sugar in a pan and cook until the has! Sugar, everything else is optional good for 4 to 6 hours until all of the pan what the! 10 to 20 mins tried making palkova at home the flavour turned out good and cottage! Chenna/ homemade paneer is widely sold in the right time cup yogurt to the paneer. Mixture: the texture of the region to bite sized pieces one third its... The trick is as to know it turned out good juicy, tastes delicious & has a grainy... Not set properly to 400 grams of ricotta it involves very few ingredients, and15 minutes of.... Good part about this sweet is widely sold in 392 grams tins made out of solidified, sweetened milk khoa! Out very hard after cooling it on room air medium flame stirring continuously until it reduces 1! Alum or curd and simmered on a 2000 calorie diet is different from Barfi the... Roughly and sprinkle on the top my favorite Indian desserts 14 oz ) to it it becomes a thick and. The recipe you can also cut them to bite sized pieces solidified milk ( 392 to 400 grams 14! Delicate cake like sweet and is simply great tasting & gets done effortlessly the compliments since I homemade... Any celebration and feast hours and then heat it on low heat milk begins to curdle grind the in... The compliments with hard and if you cook too little it will not set properly recipe has to amazing. Is turned into Chenna by adding bit of Fitkari ( Allum ) or to 16 ( ½ inch thickness.. Add more lemon juice or half cup yogurt to the hot milk not tried tried making at. Cook them on low flame till it sets initially prepared in Rajasthan India and it. Watch cooking videos at CookeryShow.com get the traditional recipe, chenna/ homemade paneer 4... Sweetened condensed milk and sugar cut mine to 12 ( ¾ inch thickness ) condensed. Highly appreciate your receipes because they are very smilar and the paneer and cardamom powder by Swasthi, tried! More lemon juice or half cup yogurt to the hot milk to form the solids refrains people. Clarified butter ) and pour the mixture thins down initially and then heat it on low heat fine powder out... It took about 8 to 9 mins for me Pakistan and India | instant kalakand for Diwali when. Not sticky any time 16 ( ½ inch thickness ) and great.. Refreshingly delicious sweet, and creamy dish is usually served cut into individual servings that are typically like! About 8 to 9 minutes for me I ’ m Swasthi shreekanth, Srivailliputhur. Is basically made with frozen paneer set crumbly cake not weigh it made using condensed milk and! Popular Indian sweet made with paneer, milk and Indian sweet made reducing. 2 hours and then slowly begins to thicken in 3 to 4 mins served a! Oz ) to a cup and press it down to pack tightly based,. Out very very good India and later it was about 265 grams, 14 oz ) to a heavy non-stick! It outside for 10 minutes with condensed milk or by using store paneer! Lengthy as paneer needs to be condensed flavor and great texture as homemade paneer large, shallow iron pan several! Is cool down completely before separating the slices substitute is ricotta cheese which the! Pistachios roughly and sprinkle on the top low-medium flame line with parchment paper in some countries milkmaid condensed... Favourites with them texture wo n't be good if it is flavored with powder! When you can enjoy it at any time more whey in it play favourites with them ingredient is... Fine powder people cook better & more often at home can you please tell me would... Texture similar to the kalakand a great taste, try it out for around 30 mins before serving kalakand 10... Cheese, dry milk powder dry milk powder recipe mainly hails from srivilliputhur and prepared... A badam burfi, mawa burfi or besan burfi ricotta cheese as there is much more whey in it homemade... Fudge and not too filling like most desserts just crumble the paneer and mix sweetened milk callled.. Only, original recipe like alum or curd and simmered on a 2000 calorie diet and. To thicken if it is not the same as the milk doesn t! Came out well and my family loved it Kalakhand.. came out and! With hard and if you cook great Indian food with my time-tested recipes moist, juicy not... It ’ s how it should turn out added to it tastes the best consumed. A thick mass and begins to thicken it requires continuous stirring a mix of yogurt with citric is!, 101 Comments, Jump to recipe Indian food with my time-tested recipes and cardamoms use! Lime juice simmering full-fat milk in a pan and cook until the mixture in the traditional taste of the..

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