Wish u all a happy and prosperous Diwali!....
(Img Source : Indiaglitz)
This is a very easy and short cut recipe for kalakand. Traditionally kalakand have a very long process to be done. The Chena (fresh home made paneer) have to be prepared separately and a semi solid koya have to prepared from milk, again preparing koya is a long process.
Another short cut method is using store bought paneer. Grate the paneer and then crumble it with the hands to make a soft and smooth chena. Then follow the same procedure given below. If using paneer, the soft chena should be 2 cups for 1 tin of condensed milk.
So kalakand is the Diwali special sweet my house.
I would like to send this Kalakand to Mansi of Fun & Food cafe, she is hosting A Sweet Celebration - Recipe Contest. All the best to u Mansi for hosting the event.
I would also like to send it to Purva Desai of Purva's Daawat. She is hosting Diwali Dhamaka. All the best to u Purva for hosting the event.
This Kalakand also goes to Seericha of Mom's Recipes. She is hosting Sweet Series Event. All the best to u Seericha for hosting the event.
Condensed milk – 1 tin
Whole milk Ricotta cheese – 1 tub (16 oz tub) or 2 cups fresh homemade paneer crumb
Cardamom Powder – 1 teaspoon
Saffron – 2 heavy pinches
Yellow food color (optional)
Ghee – 2 tablespoon
In a non stick pan melt half the ghee, add the full container of ricotta cheese and saute the mixture. All the moisture from the ricotta cheese must evaporate completely.
Now add the condensed milk, cardamom powder, saffron and the food color. Keep on stirring the mixture until the mixture leaves the sides of the pan or the whole mixture comes together as a single ball.
Transfer the mixture to the greased pan and let it cool and cut into desired shape.
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