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Kesar Kalakand Recipe
Kesar Kalakand Recipe with step by step pictures. Easy diwali sweet made with milk, sugar, nuts.
5
from 1 vote
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Ingredients
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Paneer / Cottage Cheese - 200 gms crumbled
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Unsweetened Khoya - ½ cup
Click here for recipe
▢
Milk - ½ cup
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Sugar - ¾ cup
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Cardamom Powder / Yelakai - ½ tsp
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Saffron - a pinch
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Nuts - ¼ cup
I used Almonds & Cashews
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For Making Paneer :
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Milk - 2 litre
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Lemon Juice - 2 tblspn or as needed
Instructions
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Start by making paneer. Heat milk in a heavy bottom pan.
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Once it comes to a boil, add in lemon juice and mix well.
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It will start to curdle. Once it is completely curdled. Switch off the flame.
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Line a colander with cheese cloth( I used a clean towel). Drain this mixture over it.
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Wash the paneer with lots of cold water to get rid of all the sourness from the lemon juice.
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Squeeze the paneer with your hands and leave them to drain for 2 hours, Squeeze often whenever you pass across them.
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After that, crumble them with your hands and set aside.
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Now let's make the kalakand. Take a non stick pan. Add in paneer, khoya and milk. Mix well and bring this to a boil.
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It will get thick and creamy. Now add in sugar and mix well.
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Boil this for 10-12 mins. Keep stirring often. Now they will get thick and leave the sides of the pan.
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Now add in cardamom powder, saffron and mix well.
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Grease a pan with some ghee. Transfer this mixture in that. Sprinkle some nuts on top and press them.
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Leave it set for 2 hours. I left them in the fridge.
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Now cut them into bars and serve.
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