kalakand recipe with paneer and condensed milk / Orange Kalakand burfi recipe /

Kalakand Recipe with Paneer and Condensed Milk / Holi Special Food / Kalakand Burfi Recipe with Oranges

Kalakand - Indian milk cake sweet - an amazing dessert 🍨 which is made during festival seasons. This sweet is loved by almost everyone as it is so rich and delicious 😋. I have already posted the basic recipe of kalakand burfi. 

Today's post of kalakand has a twist in it. I have added some fresh orange 🍊 pulp which makes it more tasty with a unique and typical taste. When I googled for this recipe, I did not find any but I found mango kalakand. So I prepared this sweet on a similar basis using oranges as this is the season of oranges.

Talking about the taste, as I said earlier, it is very yummy. Though it is a bit chewy, it is a mouth watering sweet. I have prepared this milk cake for the occasion of Holi. The previous post of kodbale which is a savory snack is also a special recipe for Holi.

You can also check my other festive recipes like

Chena Poda

Pumpkin Halwa

Custard Apple Rabdi

Palkova Recipe

Sabudana Vada Recipe

Poha Kesari

Carrot Kheer

Boorelu

Coconut Jaggery Laddoo

Paneer Kheer    and   many more.....

Preparation

Heat milk in a pan. Allow it to come to a boil.

When it starts to boil, add curd. You can also add lemon juice or vinegar to curdle the m milk. But in the latter case, you need to wash the Chena under running water to get rid of the sour taste from the lemon or vinegar.

Keep stirring gently until the milk Is completely curdled separating the chenna and whey. Now switch off the flame and strain the whey. Strain in such a way that there is no moisture left in the paneer. 

Take the Chena ( without any moisture ) in the pan and put it on a low flame. Strain the chenna well without any moisture. My pic shows that there is water, but make sure that you are not left with any water to speeder the cooking process and to get a soft kalakand. 

Add the orange 🍊 pulp and mix well.

Add the condensed milk and keep stirring to avoid burning at the bottom.

Cook on a low flame until there is no moisture left.

Meanwhile keep a plate or a pan greased with ghee and set aside.

When the water is completely evaporated from the mixture and you are left with a mass, switch off the flame.

Transfer to the greased pan and even it with a knife. Sprinkle dry fruits of your choice and allow it to come to room temperature.

Keep it in the fridge for 2-4 hours or overnight and cut into desired shapes. Enjoy with friends and family.

Ingredients

Milk  1 l

Orange  pulp 1/4 cup

Condensed milk  1/4 cup + 4 tbsp.

Curd  4 tbsp.

Ghee  2 tsp

Nuts  to garnish

Method

1. Bring milk to a boil. 
2. Add curd when it is boiling and allow the milk to curdle completely.
3. Drain the whey from the chenna.
4. Take the Chena in the pan and put on a low flame.
5. Add condensed milk and orange pulp and mix well.
6. Cook on a low flame until the moisture is completely evaporated.
7. transfer to a greased pan and garnish with nuts of your choice.
8. Allow to come to room temperature and refrigerate for 2-4 hours or overnight.
9. Remove and cut into desired shapes.

Notes

• If you do not have condensed milk, then cook milk until 1/4 th of its volume and then add Chena and orange pulp.
• Do not cook Chena for long as it will become too hard if cooked for long.
• Alternatively, you can first mix condensed milk and orange pulp. Cook until thickened and then add chenna. This way, the kalakand remains soft and tasty.
•  It took a long time for me to get the water evaporated as I had not strained the chenna well. But you do not do the same mistake as mine. Do strain the paneer well and then add the remaining ingredients like orange pulp and condensed milk.