Nov 6, 2012

Kesar Kalakand / Cottage Cheese Bars infused with Saffron & Cardamom - Diwali Special Recipes


As promised I am posting a series of diwali recipes through out this week, My second recipe for this diwali is a yummy milk desert kalakand. I have been planning to try this out for so many months.  But somehow couldn't get my hands on it. But yesterday I made it happen, the kalakand cameout so good.





You can make kalakand with lots of flavour in it. You can add some cocoa powder and make chocolate kalakand, or add mango puree and make mango kalakand. But I had some lovely saffron which hubby bought from his recent trip to kashmir. I used that and added some cardamom powder to make a flavourful kalakand.



I hope you will love this and let me know if you try it someday.

Preparation Time : 15 mins
Resting Time : 2 hours for setting  paneer + 2 hours for cooling kalakand
Cooking Time - 20 mins
Makes  - 9 big pieces

Ingredients:

Paneer / Cottage Cheese - 200 gms crumbled
Unsweetened Khoya - 1/2 cup (Click here for recipe)
Milk - 1/2 cup
Sugar - 3/4 cup
Cardamom Powder / Yelakai - 1/2 tsp
Saffron - a pinch
Nuts - 1/4 cup ( I used Almonds & Cashews )

For Making Paneer :
Milk - 2 liter
Lemon Juice - 2 tblspn or as needed

Method:

Start by making paneer. Heat milk in a heavy bottom pan.

Once it comes to a boil, add in lemon juice and mix well.

 It will start to curdle. Once it is completely curdled. Switch off the flame.

Line a colander with cheese cloth( I used a clean towel). Drain this mixture over it.

Wash the paneer with lots of cold water to get rid of all the sourness from the lemon juice.

Squeeze the paneer with your hands and leave them to drain for 2 hours, Squeeze often whenever you pass across them.

After that, crumble them with your hands and set aside.

Now lets make the kalakand. Take a non stick pan. Add in paneer, khoya and milk. Mix well and bring this to a boil.

It will get thick and creamy. Now add in sugar and mix well.

Boil this for 10-12 mins. Keep stiring often. Now they will get thick and leave the sides of the pan.

Now add in cardamom powder, saffron and mix well.

Grease a pan with some ghee. Transfer this mixture in that. Sprinkle some nuts on top and press them.

Leave it set for 2 hours. I left them in the fridge.

Now cut them into bars and serve.

Pictorial:
Heat milk in a sauce pan
add in lemon juice
and let it curdle


Line a cloth in a colander


when it is completely curdled


drain it


rinse it in lot of cold water


squeeze the excess water and let them drain


crumble them..you have paneer ready...
Lets make the Kalakand..Take all your ingredients


Take paneer in a nonstick pan


add milk to it


add in khoya


and mix well


add in sugar


and mix well


Bring it to a boil and cook till it leaves the sides


add cardamom powder


and saffron


and mix well


Grease a pan with some ghee


and trasfer the mixture to it


sprinkle some nuts and let it sit for a while


Slice and Serve

12 comments:

  1. wow...what a delicious sweet!! Bookmarked :)

    ReplyDelete
  2. looks delicious...
    http://foody-buddy.blogspot.com

    ReplyDelete
  3. Wow......the kalakand looks stunning... Thanks for the step by step pictorial... It helps a lot to understand the recipe very well.....
    The kalakand looks so tempting and delicious...
    Recipe bookmarked and I will be trying this out def
    Happy and Prosperous Diwali to you and your family

    ReplyDelete
  4. mmmmm.... amazing dear. I love sweets and this looks mouth watering.

    ReplyDelete
  5. Kesar Kalakand- Lovely Idea! Will try ASAP!! You can also visit my blog-http://rita-bose-cooking.blogspot.in/

    ReplyDelete
  6. nice recipe aarthi.. the khoya used here is store bought or u made it?

    ReplyDelete
  7. @subiI made that.I have given the link for the recipe, check it in ingredient list

    ReplyDelete
  8. Can we use store bought paneer? Please advise

    ReplyDelete
  9. @rohini murthyYes u can use..but make sure it is fresh and grind it well before you use

    ReplyDelete

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