Posts Tagged ‘sweets’

Kalakand

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

Besan Ladoo

Posted: March 19, 2011 by incidentalcooksuman in Dessert, Indian Food, Sweets/Mithai
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HAPPY HOLI !!!

Holi is one of the most popular festival in india. This festival is celebrated at the end of winter season and on the last day of lunar month which usually falls in the later part of February or March. Also, known as Vasant Utsav which literally means Spring festival and we welcome spring here onwards.

This is celebrated by throwing coloured powder and coloured water on each other. Every festival in india is associated with sweets and savory delicacies. I remember mom used to plan days ahead, she will make dishes which she can store and serve on the holi day..she will get up early morning to prepare dishes which will be enjoyed  throughout the day. As soon as, she is done with cooking and clearing up, the guests will start coming to wish happy holi. And the house will be filled with colours, noise, chatting up which I really miss out here.

It used to be fun watching and throwing up water balloons on everyone who goes under our building. On this day nobody can scold you or can stop you doing this, you can get away by saying HOLI HAI!!!. In between doing this fun activities, we pile up ourselves with food every now  and then. In my opinion these festivals are only a way to bring people closer and enjoy their companies. In fact it is also said that if you have enemies this is the best day to patch of things together and move forward.

Apart of so many other delicacies, Ladoo is the most important sweet to be prepared on festivals. Ladoo or Laddu is sweet, rich dessert 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 ladoo like besan ladoo(made from gram flour), suji ladoo (made from semolina), bundi ladoo, motichor ladoo and so on.

Besan Ladoo

Besan Ladoo

Ingredients:

  • 1 1/2 cup gram flour(besan)
  • 2 tablespoon semolina flour(sooji)
  • 1 stick unsalted butter, melted
  • 3/4 cups sugar
  • 4 tablespoon chopped almonds
  • 1/4 teaspoon coarsely ground cardamom seeds
  • chopped pistachios for garnish
  • ¬†

Preparation:

  • Mix gram flour, sooji and melted butter in a large skillet.
  • Roast the above mixture on medium heat until light golden brown in color or until you smell the roasted flour. Keep stirring the mixture so that it does not burn.This will take about 7-10 minutes depending upon the heat.
  • Remove the skillet from the stove and let the mixture cool down a bit but still warm to touch.
  • To this warm mixture, add sugar, chopped almonds and cardamom seeds.
  • To make ladoos, take a spoonful of mixture in your hand about the size of a lemon and roll in between your palms to form a smooth and round balls.
  • Keep the ladoos¬†on a plate and garnish¬†with pistachios on top which will stick to ladoos.
  • Cool the ladoo to serve. This can also be stored in air-tight container for 2-3 weeks.

 

Besan Ladoo

Besan Ladoo

 

Wish you all a very Happy Holi…Enjoy!