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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

November 11, 2017

Carrot Halwa With Khoya In Pressure Cooker–Gajar Ka Halwa With Khoya

Gajar ka halwa with khoya
Yesterday I prepared carrot halwa with khoya in pressure cooker (Gajar Ka Halwa With Khoya) without using milk/condensed milk for the first time. I made it for my Thursday Guru Pooja prasad. It came out very well. As I made in pressure cooker, I made it very quickly and easily. Carrot halwa is my favorite dessert in restaurant. 

My Lunch buffet in restaurants would be incomplete without tasting hot carrot halwa with a scoop of cold vanilla ice cream. Its a divine combo. Long back I had shared carrot halwa (Gajar halwa in Hindi) recipe without khoya in pressure cooker. In that recipe, I used milk to cook carrot. But here I made it without milk as we are adding khoya in it. I used water instead of milk. So the color of my halwa came out bright in color.It tasted like the one we get in sweet shops and hotels. I was very happy with the results. You too give this recipe a try and share your feedback with me. 

I have also shared some tips and variations in the method with step by step pictures section for better understanding. Hope beginners would try this carrot halwa recipe and make it easily. So, lets see how to make Carrot halwa/Gajar ka halwa with khoya in a pressure cooker.
 
Carrot halwa with khoya in pressure cooker
Also check out my easy beetroot halwa in a pressure cooker which is a super hit recipe in this website. If you want make carrot halwa in a kadai instead of cooker, you can looks at THIS RECIPE.

Carrot halwa with khoya in pressure cooker - Gajar Ka Halwa Recipe


Carrot halwa with khoya in pressure cooker - Gajar Ka Halwa Recipe

How to make carrot halwa with khoya / Gajar halwa with khoya in pressure cooker


Cuisine: Indian
Category: Sweet
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup - 250ml
  • Grated carrot - 2 cups ( I used 4 medium sized carrots)
  • Sugar - 1/3 cup (Granulated crystal sugar)
  • Grated or crumbled khoya - 1/3 cup  ( I used milky mist brand)
  • Cardamom powder - 1/2 tsp
  • Water - 5 tbsp ( You can also use boiled milk)
  • Ghee - 2 tbsp
  • Cashews - Few

HOW TO MAKE CARROT HALWA WITH KHOYA

  1. Crumble or grate khoya, set aside. 
  2. Wash,peel skin and grate carrot in big holed grater.
  3. Heat ghee in pressure cooker base and roast cashews. Saute carrot till raw smell goes off.
  4. Add water and cook in high flame for 2 whistles. Carrot cook well and becomes soft.
  5. Add sugar and mix till halwa starts to leaves the sides. Add khoya,cardamom powder. Switch off the flame immediately.
  6. Mix well till Khoya combines with carrot. Remove and let it cool down.
  7. Halwa becomes non-sticky when it becomes warm. Serve warm & enjoy with ice cream. 

METHOD - STEP BY STEP PICTURES

  • Grate or crumble khoya. Set aside. Wash and peel the skin of carrot. Grate it using a big holed grater. Keep it aside.
    carrot halwa with khoya
  • Heat ghee in a pressure cooker base.Roast cashews till golden. Add grated carrot and saute well for 5 to 7 minutes in medium flame till raw smell vanishes completely. Carrot turns pale orange in color. If you don’t saute properly, halwa smells raw.
    carrot halwa with khoya
  • Add water(If you want dark colored halwa) Or milk and pressure cook in high flame for 2 whistles. Remove the lid after steam is released completely. Carrot becomes soft and cook well. If you find any moisture content or water in the cooked carrot, saute well in high flame till it becomes dry.
    carrot halwa with khoya
  • Add sugar and mix in medium flame.Sugar melts and halwa becomes watery. Keep mixing in medium flame till halwa starts to become slightly thick and leave the sides of cooker. Do not wait for it to become too thick.
    carrot halwa with khoya
  • Lower the flame completely. Add cardamom powder, crumbled khoya. Mix well and Switch off the flame immediately. Mix till khoya spreads with carrot in off fire. Heat of the carrot is sufficient to partially melt & mix the khoya. No need to mix till khoya melts completely.
  • Khoya should be visible here and there just like the ones served in hotels & sweet shops. Halwa may look sticky when its hot. But when it turns warm, it becomes non-sticky and comes to right texture. You can reheat in microwave oven for 1 minute in high power and serve hot if you like OR enjoy it warm with a scoop of vanilla ice cream.
    carrot halwa with khoya
  • This halwa stays good for one day without refrigeration and up to 3 days with refrigeration. If you refrigerate the halwa, you can reheat it at the time of serving.

    Enjoy !

Note

  • If you want carrot to be visible in the halwa,you must use a grater with big sized holes.
  • Carrot halwa smells raw if you don’t saute it well. By the time you saute, carrot gets half cooked.
  • Pressure cooking helps carrot to cook quickly. I added little water to cook carrot as I wanted bright colored halwa. Adding milk makes the halwa pale orange in color.
  • As we are adding khoya,there is no need to add milk for cooking carrot. But cooking in milk makes the halwa more rich.
  • Do not add more khoya than the mentioned quantity. It makes the halwa sticky.  
  • Do not add less sugar. It makes the halwa smell raw. Do not stir the halwa for long time after adding sugar. Sugar caramelizes and halwa becomes chewy.


Try this easy, yummy Carrot halwa with khoya and enjoy with ice cream!
carrot halwa with khoya

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October 16, 2017

Dry Jamun Recipe With Ready Mix– Dry Gulab Jamun Using MTR mix

Dry gulab jamun using ready mix
Dry jamun recipe with MTR ready mix. Last year I made a detailed post on how to prepare gulab jamun with instant mix. Gulab jamun is considered to be the last minute sweet to me for diwali. As its preparation is very easy using readymade mix, I always make it one day before Diwali. This year I wanted to try dry jamun for a change.

Dry jamoon is our family favorite sweet we buy from Adayar Anandha Bhavan. This year I bought ORKAY Gulab jamun mix in addition to MTR mix as well. It is also equally good but my choice is for MTR because of its softness.

Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it. Ok, lets see how to prepare dry gulab jamun using mtr mix with step by step recipe. I hope this recipe works for Gits, Aachi, GRB. Bambino and other brands too.
dry jamun with mtr mix

Dry Gulab jamun recipe with ready mix


Gulab jamun recipe with instant mix How to make Gulab jamun using readymade mix, Instant, store bought MTR mix
Cuisine: Indian
Category: Sweet
Serves: 20 nos
Prep time: 30 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes


INGREDIENTS
1 cup - 250ml
  • Gulab jamun mix - 150gms/ 1.5 cups
  • Boiled Milk at room temperature - 1/4 cup + 2 tbsp ( + 1 tsp)
  • Cooking oil - to deep fry
For sugar syrup
  • Sugar - 3 cups
  • Water - 3 cups
  • Cardamom powder or rose essence - 1 tsp
  • Saffron threads – few
  • Chopped nuts – to garnish

Please watch this video for clear understanding !

METHOD

  • Read the instructions given on the pack. In MTR mix, its mentioned to add 1 part of water for 4 parts of mix. 400gms of sugar for 150 gms mix packet. So i followed the recipe accordingly.
  • Take sugar and water in a wide bowl and mix well. Keep aside, let it dissolve. In the mean time, take the gulab jamun mix in a wide plate. I used my thambalam/ big round plate. Usually I make chapati dough and other dough in my thambalam as its spacious and convenient to mix well. If the mix has more lumps, sieve it once.  Break the lumps with your fingers while sieving. Do not discard the residue. Add it to the ready mix and mix well again. I got around 1.5 cups of powder. If you are using ORKAY mix, do not sieve the mix. Just break the lumps with your hands.
    Gulab jamun recipe with mix
  • Now add the milk or water little by little and gather all the flour with your fingers. The mixture will become wet and very sticky. Do not worry. Gulab jamun will come out soft if the dough is sticky. I used 1/4 cup + 2 tbsp + 1 tsp milk. So add milk carefully at the end. If you add more milk, jamun will flatten and break. Do not knead the dough using your palm.Mixing should be done only with your fingers. Cover the dough with a plate or invert a bowl. Let it rest for 15 minutes to 1 hour.

  • In the mean time, heat sugar + water and melt it. Add saffron threads, cardamom or rose essence. Boil the syrup for 10 minutes in medium flame till the syrup turns slightly sticky to touch, glossy & resembles oil in consistency. Keep aside. Let the syrup becomes warm.
    Gulab jamun recipe with mtr mix
  • After 30 minutes, take the dough.It will be soft to touch.Do not knead it. Grease your palm with ghee. Make a big gooseberry sized ball by rolling the dough between your palm. Give gentle pressure and roll it continuously for 30 seconds to make it smooth and crack free. As the dough is sticky, jamun balls will not get cracks. If you feel there are cracks, just roll it tight. Cracks will disappear. I made around 20 balls.
    Gulab jamun recipe with mix
  • Heat oil in a kadai and when it gets heated , put a pinch of dough in the oil. If it rises to the top slowly, oil heat is perfect. Now stir the oil with a ladle in the corners. When the oil starts to rotate, drop the jamun balls. I cooked 4 per batch. Stir the oil continuously without touching the gulab jamun. You will find jamun rotate with oil and turns bigger in size. The color of jamun balls change slowly and it cooks uniformly. Once it turns golden brown, remove it in a tissue paper. Do not fry for long time. Jamun will become hard and it will not absorb the syrup. After frying, open & check if its cooked well. Leave the cooked jamun for 2-3 minutes in tissue paper and then drop in the sugar syrup. (If you feel difficult to stir the oil, just keep the flame low, add the balls, flip every now and then till jamun turns golden. Then remove it).
    Gulab jamun recipe with mix
  • If the sugar syrup becomes cold, heat till it becomes medium hot. i.e vapor should start to come from the syrup slightly. Deep fry all the balls in batches, drain in the tissue and drop in the syrup. Let the balls soak in syrup for one hour. It will soak well and almost double in size. Remove and arrange in a bowl. You can serve it as such or coat the balls in dry coconut powder or sugar powder. I felt sugar coating is tastier. Transfer the gulab jamun to a box and store it for 2 to 3 days.No need to refrigerate.
    Gulab jamun recipe with mix
Enjoy !
Tips
  • Adding milk for making the dough helps to give soft jamun. You can use water as well. My friend Swarna adds just a tsp of milk in the beginning and add then water to make the dough.
  • Dough should be really sticky to get soft Gulab jamun. If you have added more milk by mistake, don’t panic. Just cover the dough with a lid and let it rest for an hour.Grease your hands and make smooth balls.If it comes out without cracks, then proceed and deep fry only one ball for a trial. If it disperses in oil, then add a tsp of maida, mix well and make another ball. Test it and proceed further.  But adding more milk flatten the jamun. So please be careful while adding milk.
  • Jamun balls should be crack free. Roll it for 30 seconds continuously.This helps to seal the cracks while rolling. Do not press it too hard while rolling, but give gentle pressure.
  • Deep fry the balls only at low temperature else balls will get browned quickly without cooking inside.
  • Gulab jamun balls will disperse in oil  or cracks more if the oil temperature is too low. So Check the temperature before you drop the balls.
  • Similarly cracks will form if the jamun balls become dry.so keep it covered all the time till you finish the procedure.
  • Sugar syrup should not be too hot while you drop the jamun. It should be medium hot or warm. Similarly Gulab jamun should not be too cold. 
  • Gulab jamun will flatten if you add more milk. It will also flatten if the sugar syrup is less. Make sure the sugar syrup is enough for all the balls to absorb and dunk in completely.
  • If the quantity of sugar syrup is less, then jamun will not turn soft and double in size.
Try this easy, mildly sweet dry jamun for a change. You will love it !
Dry gulab jamun with ready mix

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September 22, 2017

Rice Kheer Recipe Without Condensed Milk – Chawal Ki Kheer With Video

When I posted North Indian Navratri recipes for 9 days, I found Rice kheer recipe (Chawal ki kheer in Hindi) is one of the most important prasad recipes offered on Navratri 3rd day for Mata Chandraghanta & 8th day for Maa MahaGauri & Kanya puja. So I wanted to try rice kheer and post in my food book. Usually I make South Indian rice kheer (Paal payasam in Tamil) by roasting and pressure cooking rice in milk. But North Indian kheer is prepared in a different method. Authentically, basmati rice or long grain rice (Chawal) is soaked in water, cooked in full fat milk in an open kadai simmering in low flame for long time. As the rice gets cooked, quantity of milk is reduced. It becomes thick and creamy. Kheer gets a natural color & sweetness from rice & milk. Then cooked rice is sweetened with sugar, boiled till thick and then flavored with cardamom & garnished with nuts. It can be served warm or chilled as you like. It tastes finger licking delicious. I saw few recipes with condensed milk (Milk maid) instead of sugar but I went with the traditional procedure & used sugar. Some people also made it with left over rice.
Rice kheer recipe
As I had already posted Bengali Chaler Payesh, making this North Indian rice kheer was not so difficult for me as the procedure is similar. After watching many video recipes and websites, I could do it confidently. It came out really well and tasty. Even though the quantity of rice is less, the yield of this kheer is more. Sendhil & myself enjoyed it taking 2 to 3 servings. Do try this simple and easy rice kheer during this navratri, offer God and get her blessings. Soon I till try to post an easier version of this kheer by using pressure cooker & condensed milk.  Now Lets see how to make rice kheer recipe with step by step pictures and video !

Do refer my  18 payasam  / kheer varieties & Bengali Chaler Payesh recipes.


Chawal ki kheer recipe


Rice kheer recipe / Chawal ki kheer

Rice kheer recipe

How to make Rice kheer recipe

North Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Basmati rice / long grain rice - 1.5 tbsp
  • Full fat milk - 1/2 liter(2 cups)
  • Sugar - 1/4 cup (1/3 cup for more sweetness)
  • Cardamom powder - 1/4 tsp
  • Chopped cashews, badam & pista - handful
  • Saffron threads - Few to garnish
  • Rose petals - to garnish (optional)

How to make the recipe

  1. Wash and soak rice in water for 30 mins to 1 hour.
  2. Roll boil milk in a pan.
  3. Add soaked rice, boil in medium flame.
  4. Stir at regular intervals and boil till rice is cooked soft.
  5. Add sugar, cardamom powder and boil till slightly thick.
  6. Garnish with chopped nuts and serve warm or chilled.

Rice Kheer Recipe / Chawal Ki Kheer - Step by step photos

  • Wash and soak rice in water for 30 minutes to 1 hour.
  • Boil milk in a wide pan. When it roll boils, simmer the flame. Add the soaked rice.
    Rice kheer recipe
  • Cook rice in medium flame by stirring at regular intervals to avoid burnt bottom. It takes nearly 20 to 25 minutes for rice to cook. You can also cover cook for last 5 minutes to make the rice soft. But keep the flame very low.
    Rice kheer recipe
  • After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.
    Rice kheer recipe
  • Boil till kheer becomes slightly thick.i.e when you pour, rice & milk should not separate. They should be well blended but pourable. This is the right consistency. Remember this kheer thickens when cool down. So add more boiled milk, adjust sugar if needed. Garnish with chopped nuts, saffron threads and serve warm or chilled by refrigerating it.
    Rice kheer recipe

Notes

  • Soaking helps the rice to cook quick & soft. If you don't have time, you can wash and cook the rice without soaking too.
  • Add more sugar if you have sweet teeth, but not more than 1/3 cup.
  • I have not used ghee. If you wish, you can roast the nuts in ghee and add to kheer.
  • To make a quick version, you can cook rice & milk in a pressure cooker.
  • You can also use condensed milk instead of sugar.Add 3 tbsp. Guess it will be enough.
  • If you like kesar flavor, add saffron soaked milk.But color of kheer becomes yellow.

Easy to cook, delicious, festival special rice kheer is ready to enjoy !
Rice kheer recipe without condensed milk
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August 19, 2017

Chettinad Paal Kozhukattai Recipe With Jaggery, Coconut Milk

Last year I shared an easy paal kozhukattai recipe with milk, coconut milk and sugar. I know paal kozhukattai is a very popular dessert recipe in Chettinad, Tamil nadu. So I was looking for some authentic recipes to try it. Finally I found it from an YouTube video of Nagu’s Nalabagam. Based on that recipe, I tried it yesterday for my Thursday Guru pooja neivedyam. It was very tasty with the nice flavor of coconut milk, jaggery and moong dal. It is prepared without milk. Still kozhukattai came out very soft. Addition of cooked moong dal makes the paal kozhukattai thick and more flavorful.
Paal kozhukattai with jaggery
I guess there are many variations in this particular recipe. Friends from Chettinad region, do let me know if there is any change in this recipe. I am happy to try again and post it. Ganesh Chaturthi is fast approaching. I think many people make paal kozhukattai apart from other kozhukattai varieties. Try this yummy paal kolukattai with jaggery. You will love its result. Lets see how to make Chettinad style paal kozhukattai with step by step photos.
I will try to share some useful kozhukattai video recipes from tomorrow for Vinayagar Chaturthi Happy.

Do check out my easy paal kozhukattai with milk, my MIL’s style paal kozhukattai with jaggery.

Chettinad Paal kozhukattai recipe





Chettinad Paal Kozhukattai Recipe

Chettinad Paal Kozhukattai Recipe

How to make Chettinad Paal Kozhukattai Recipe With Jaggery & Coconut milk

South Indian
Dessert
4

Ingredients (1 cup - 250ml)

  • Store bought kozhukattai flour or idiyappam flour - 1/2 cup ( I used Anil kozhukattai maavu)
  • Water - 3/4 to 1 cup
  • Thick coconut milk -1/2 cup
  • Grated jaggery - 3/4 cup ( Add 1 cup for more sweetness)
  • Moong dal - 1.5 tbsp
  • Water - 3 cups for cooking the rice balls
  • Cardamom - 2 nos
  • Sesame oil or ghee - 1 tsp
  • Salt - 1/4 tsp

How to make Chettinad paal kozhukattai

  1. Dry roast and pressure cook moong dal. Grind coconut and take coconut milk.
  2. Boil water. Add 1 tsp oil and salt.
  3. When the water roll boil, add the rice flour. Stir well.
  4. Mix well in low flame till its thick.
  5. Dough will be formed.Remove from flame.
  6. Remove in a plate and knead with greased hands for 5 minutes till smooth.
  7. Make small balls from the dough and keep in a plate.
  8. Boil 3 cups of water. Cook the balls till it floats on top.
  9. Melt jaggery, strain and add the syrup, cardamom powder, moong dal. Boil for 5 minutes.Lastly add the coconut milk, mix once and switch off the flame. Serve hot!

Paal kozhukattai recipe - Step by step photo

  • Dry roast moong dal in a cooker base. Roast till it gets nice aroma. Add water and pressure cook till soft. Mash it and set aside. Grind 1 cup of grated coconut adding 1/2 cup warm water.Strain and extract thick milk from it. Keep aside.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • In a wide kadai, boil 3/4 cup of water ( flour : water ratio is 1:1.5 or 2 cups based on the flour). Add 1 tsp sesame oil or ghee and salt.Let the water starts to roll boil.When the water starts to roll boil, lower the flame completely and add the rice flour.Mix without lumps.It will become a thick dough.
    Chettinad Paal Kozhukattai Recipe
  • Switch off the flame, transfer to a plate.Let it become warm enough to handle.
  • Grease your hands with oil and knead the dough for 5 minutes till it becomes non-sticky, smooth and crack free.Cover the dough with a wet cloth till use.
    Chettinad Paal Kozhukattai Recipe
  • Make small balls or cylinder shaped lengthy ones with the dough. Arrange them in a plate. While you roll the balls, cover the remaining dough with wet cloth. It should not dry.
    Chettinad Paal Kozhukattai Recipe
  • Boil 3 cups of water in a wide bowl. When the water roll boils vigorously, add half of the rolled balls. Let it cook in high flame for 2 minutes. Do not cover it. Cooked kozhukattai will float on top. Now add the remaining rolled balls and cook everything together for 3 minutes.Stir it once in the middle gently. 
  • Alternatively you can steam cook the balls in idli pot for 10 minutes and remove when warm. Please check my easy paal kolukattai recipe for step-by-step pictures. 
    Chettinad Paal Kozhukattai Recipe
  • Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.
    Chettinad Paal Kozhukattai Recipe
    Chettinad Paal Kozhukattai Recipe
  • Add cardamom powder, boiled moong dal and thick coconut milk. Mix well and boil for 1 minute in very low flame. Remove and serve hot or cold.
    Chettinad Paal Kozhukattai Recipe

Notes

  • Adding oil in the water helps to cook the dough non-sticky and soft.
  • Kneading is important to make the dough crack free.
  • Kozhukattai will break and dissolve in water if you add without boiling the water. Water should roll boil well.
  • I used Anil Kozhukattai maavu.You can use idiyappam flour as well.
Try this yummy paal kozhukattai with jaggery and coconut milk. You will enjoy it !
Chettinad paal kozhukattai

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August 11, 2017

Easy Kalakand Recipe With Condensed Milk - MilkMaid Kalakand

Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk ( Milk Maid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.
Easy kalakand with condensed milk
This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. Its ideal for beginners. In North India, I heard people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.
easy kalakand recipe

Kalakand recipe with condensed milk


Kalakand recipe with condensed milk

Easy, instant kalakand recipe with condensed milk / milk maid


Cuisine: Indian
Category: Sweet
Serves: 6 - 8 pieces
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS

1 cup - 240ml
  • Paneer / Indian Cottage Cheese - 1 cup ( I used Milky mist brand)
  • Milk maid or Amul condensed milk - 200 ml tin
  • Cardamom powder - 1/2 tsp
  • Butter or ghee - 1 tsp

HOW TO MAKE KALAKAND

  1. Crumble or grate the paneer.
  2. In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
  3. Add grated paneer, cardamom powder and mix well.
  4. When the mixture thickens and leaves the sides of pan, switch off flame. 
  5. Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
  6. Garnish with chopped nuts. Serve !

METHOD - STEP BY STEP PICTURES



  • Take the store bought paneer and grate it. Measure 1 cup from it ( loosely packed) and keep aside.Line a pan with butter paper or grease it well with ghee and set aside.
    Easy kalakand with condensed milk
  • Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
    Easy kalakand with condensed milk
  • Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
    Easy kalakand with condensed milk
  • Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
    Easy kalakand with condensed milk
  • Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till its well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
    Easy kalakand with condensed milk
  • Enjoy !

Note

  • You can add some sugar ( say 1tbsp) if you feel sweet is less.
  • Fresh chena tastes the best. But I used store bought paneer.
  • If you mix for long time, kalakand may become chewy.So remove at the right time.
  • If you are not able to cut into pieces, refrigerate for more time.

Easy, yummy, Instant kalakand is ready to serve !
how to make kalakand with condensed milk
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