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