Posts Tagged ‘condensed milk’

Kalakand

Posted: April 6, 2011 by incidentalcooksuman in Dessert, Indian Food, Sweets/Mithai
Tags: , , , , , , ,

Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese.This sweet had very rich, decadent and melt in mouth taste which definitely tops up the list of my favorite sweets.I have eaten this sweet all my life and loved it, but since we hardly gets some fresh sweets here, I have decided to try this one at home.

Traditionally, making kalakand requires very few ingredients but is a very long process. The only ingredient needed to make this sweet successful is PATIENCE and that too a loads of them!¬† ūüôā

Also,¬†for Navratri, I wanted to make some sweet for the offering.¬† Navratri¬†represents the celebration of Goddess Durga, It is one of the most celebrated festivals of Hindu calendar, where ‘Nav’ means ‘nine’ and ‘ratri’ means ‘night’. Basanta¬†Navratri (translates to Spring Navratri), is the festival of nine days dedicated to the nine forms of Goddess Durga in the spring season.

This recipe has three parts. First is making paneer(fresh cottage cheese) out of whole milk, second condensing the milk and third but not the least combining this two together for heavenly delicious dessert you will ever put in your mouth…hmm..thats sounds exciting!! The whole process will take about¬†3-4 hours but believe me the end result is worth every bite. You may find short cuts for making this sweet but I have decided to go with authentic recipe with little twist of my own.

Kalakand

Kalakand

Ingredients:

For paneer:

  • 8 cups whole milk
  • 1/4 cup lemon juice

For Khoya:

  • 8 cups whole milk
  • 1¬† 14 ounce can condensed milk
  • 2 tablespoon sugar
  • 1 teaspoon ghee
  • 2 tablespoon finely chopped pistachios
  • saffron strands for garnishing
Direction:
  • To start with, rinse a heavy bottom pan with water throughly, pour the milk for making paneer into the pan and boil the milk, stirring frequently and as the milk comes to boil, add lemon juice and stir the same gently.
  • You will notice the cheese will start separating from the whey, at this point of time turn off the heat.
  • Now drain the whey¬†using a strainer lined with light cotton kitchen towel or muslin cloth. Also, rinse the¬†paneer under cold water in order to get rid of any sourness from the lemon juice.
  • Wrap the cloth tightly and squeezed well as much as you can to get rid of excess water from the paneer.¬†Tie the cloth and keep it¬† under heavy bottom casserole for about 1 hour. This will help¬†in squeezing out excess water from the paneer. Once done keep it aside.

For making Khoya:

  • Again, take a heavy bottom pan and¬†rinse the same with water throughly, the process is necessary to avoid burning or sticking¬†of milk at the bottom.
  • Boil the remaining¬†8 cups of milk on medium flame, stirring frequently so that the milk does not burn. Reduce milk to about 1/4 of its quantity, this is the lengthy process and you can’t rush here. Keep stirring, little bit of help in stirring milk¬†will be bonus. This process will take about 1¬† 1/2 or 2 hour for milk to condensed as required.
  • After the milk has condensed and reduced,¬† at this stage, add paneer, ghee, condensed milk and sugar. Mix everything well and cook until the mixture is thick and¬† crumbly.
  • Line a brownie pan with parchment paper, grease the same with ghee and pour the above mixture evenly inside the pan.
  • Garnish with chopped pistachios and some saffron strands if you wish.
  • Let it cool for 1 hour and then cut in desired shapes and enjoy the goodness!!
Kalakand

Kalakand

One more closer look:

Kalakand

Kalakand

Advertisements

Nariyal/Coconut Laddu

Laddu is sweet which is part of south asian cuisine.  It is normally prepared on festivals or given as prasad  at temples. It is usually made with flour and sugar which is binded together to form small golf sized balls. There are lots of varieties of laddu like besan laddu(made from gram flour), suji laddu (made from semolina), bundi laddu, motichor laddu and so on.

A nice twist on this sweet is one made of Cocunut called Nariyal Laddu. It is¬†just like a truffle, so smooth and creamy that it just melts in your mouth. And believe me if you try this one you will definitely going to get addicted¬†with this wonderful laddu’s.

It is also very simple to make with just 4-5 ingredients and without much hassle.

So here is the recipe of delicious Coconut/Nariyal laddu.

Nariyal/Coconut Ladoo

Nariyal/Coconut Laddu

Ingredients:

  • 4 cups fresh coconut, outer skin/brown skinned removed and grated
  • 12 oz condensed milk.
  • 1/2 tsp powdered cardamom powder
  • 1¬†Tbsp ghee/Clarified butter
  • 1/4 cup dried cranberries
  • 15-16 slightly roasted whole Almond
  • 1/2 cup fresh coconut flakes

Preparation:

  • Line a baking sheet with parchment paper and keep it aside.
  • Heat ghee in dutch oven over medium high heat, add grated coconut¬†and on low flame cook the same stirring continuously, so that it does not stick to the bottom of the pan.
  • Cook for 5-6 minutes and then add the condensed milk and mix everything properly.
  • Keep stirring continuously¬†until the mixture gets thick and begin to stick together. After 3-4 minutes you will see everything combined together then, just take small amount¬†of the mixture and try making a ball and if it does not fall through then the mixture is ready make laddu.
  • At this point of time add cardamom powder and dried cranberries to the mixture and mix everything well.Turn of the flame and wait for couple of minutes for mixture to cool down little bit to handle without burning¬†your fingers. ¬†But the mixture should not be cooled of completely otherwise you will not able to make laddos.
  • Take a small amount¬†of mixture in between your palms and roll down into a golf sized ball. Make a small hole and¬†insert an almond and again roll the laddos into a smooth ball.
  • Now roll the laddos in fresh coconut flakes to cover them on top. Keep it on the baking sheet.
  • Repeat the above two steps to complete the rest of the mixture.
  • Once done, preheat¬†the oven to 400 deg farhenit.
  • Bake the laddos for 4-5 minutes in the oven or until you see the coconut flakes on top gets slightly golden brown. It will not take more than 5 minutes.
  • Cool off completely and enjoy this little goodness.
Nariyal/Coconut Ladoo

Nariyal/Coconut Laddu