Kalakand recipe I how to make kalakand
Kalakand recipe I how to make kalakand

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kalakand recipe i how to make kalakand. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stir and let it come to a boil. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans. So here is MOC's easy and modern take on this Indian dessert with the same authentic flavors! Boil the milk in a large, thick-bottomed kadai till it thickens slightly.

Kalakand recipe I how to make kalakand is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Kalakand recipe I how to make kalakand is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook kalakand recipe i how to make kalakand using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kalakand recipe I how to make kalakand:
  1. Prepare 2 lt Milk (full cream) –
  2. Take 80 gms Sugar –
  3. Make ready 2 tsp Vinegar –
  4. Make ready 1/4 tsp Cardamom power –
  5. Make ready 1 handful Pista Chopped –

It is flavored with cardamom powder and optionally garnished with fine chopped nuts. Add the Chenna or cottage cheese and the condensed milk and cook over medium heat stirring gently from time to time. Cook the Chenna until it thickens. To make quick kalakand, combine all the ingredients, except the cardamom powder, in a deep non-stick pan and mix well.

Instructions to make Kalakand recipe I how to make kalakand:
  1. Take 2 liter milk in a wide and heavy bottom pan. Put it to boil.
  2. Boil milk and sugar and once it gets to a good boil add vinegar
  3. Keep cooking till it reduces the milk. If the dana is too big then you can mash it with the back of the spoon.
  4. Once it is thick and starts to leaves the sides of the kadai remove it to a tray
  5. Let khoya it set. Once cool cut and serve.
  6. Kalakand can be garnished with chopped pistachios
  7. Kalakand is ready to eat and enjoy
  8. Pl see the video on youtue #safinakitchenhttps://www.youtube.com/channel/UC9jo62Cq8p96zgWvqIN_Qlg?sub_confirmation=1

Cook the Chenna until it thickens. To make quick kalakand, combine all the ingredients, except the cardamom powder, in a deep non-stick pan and mix well. The tradition cooking approach requires longer cooking time compared with instant method. Method to Make Kalakand: In a microwaveable dish, whisk together Ricotta Cheese and the Condensed Milk to a smooth batter (No Lumps). Add the cardamom powder and mix and turn off the heat.

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