Pachai Payaru Sundal Without Soaking – Green Gram Sundal Recipe( Sweet & Spicy)

Easy Green gram sweet sundal and kara sundal recipe without soaking with step by step and Video – We call it as Pachai payaru sundal / Pasi payaru sundal in Tamil. Generally We South Indians make sundal recipes for neivedyam without fail during navaratri festival. So I thought of sharing some sundal varieties this week. To begin with, I have come up with an easy green gram sundal recipe without soaking . Usually people make green moong dal sundal by soaking it for hours together. But my MIL always make it instantly by roasting the dal. This year I followed her method as it is so easy and quick to make.

If you forget to soak the legumes or when you want to make sundal instantly, you can go ahead with this recipe. I prepared green gram sweet sundal and spicy sundal varieties. Both came out very well and tasty. But the color of this sundal won’t be green. Hope you will try this easy sundal recipe and share your feedback with me. Ok, Lets see how to make pachai payaru sundal recipe with step by step pictures and video.
You can also check out my green gram sundal with soaking and my other sundal varieties.

Pachai Payaru Sundal Without Soaking - Instant Green Gram Sundal - Sweet & Spicy

How to make Green gram sundal without soaking

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Festival recipes
Serves: 4
Prep time: 5 minutes
Cook time: 20 Minutes

Ingredients (1 cup - 250ml)

• Green gram / Pachai payaru - 1 cup
• Cooking oil - 1 tbsp (to roast dal)
• Water - 2.5 to 3 cups (For pressure cooking dal)
• Salt - 1/4 tsp

  Green Gram Sweet Sundal recipe

• Cooked green gram - 1 cup(Heaped)
• Grated jaggery - 1/3 cup
• Water - 1/4 cup
• Cardamom powder - 1/4 tsp
• Grated coconut - 1/4 cup

  Green Gram Spicy Sundal recipe

• Cooked green gram - 1.5 cups
• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Red chilli - 1-2 no(pinched)
• Curry leaves - few
• Salt - as needed
• Hing/asafetida - 1/4 tsp
• Grated coconut - 1/4 cup

How to make the recipe

1. Heat oil in a cooker base. Roast green gram for 5 minutes.
2. Nice aroma arises. Add water & cook in high flame for 7 whistles.
3. Remove & drain excess water.
4. For sweet sundal,melt jaggery adding water.Strain & boil for a minute.
5. Add cooked green gram, cardamom powder, coconut.Mix & boil till slightly moist.Serve!
6. For spicy sundal, temper mustard,urad,curry leaves and hing in oil.Add cooked green gram,salt and grated coconut.Mix well and serve.

Green Gram Sundal Recipe / Pachai Payaru Sundal - Step by step photos

• Heat oil in a cooker base and roast green gram till it gets roasted smell and turns slightly golden brown in color.

  

• Add 2.5 to 3 cups of water and pressure cook in low flame for 2 whistles or in high flame for 7 whistles.

  

• Remove after the steam is released.Drain the excess water using a colander.Let it become warm.
  

  

• For green gram sweet sundal : Heat and melt jaggery adding little water in a pan.Strain the syrup.
  

  

• Wash the pan.Add the syrup in the same pan. Let it roll boil. Put 1 cup of cooked green gram. Mix well.

  

• Add cardamom powder, grated coconut and mix well. Make sure this sundal is slightly moist in texture. Do not mix till its dry. Dal will become hard.
• So switch off the flame when there is slight wetness. It will become normal when sundal cools down.Serve & enjoy !
• For green gram spicy sundal: Heat coconut oil in a pan. Temper mustard seeds, urad dal, curry leaves, hing and pinched red chillies.
• Saute for a minute and then add cooked green gram, salt and grated coconut. Mix well & serve.
  

  

• Green gram sweet sundal and spicy sundal are ready !

  

 

Notes

• This sundal won't be bright green in color as we are roasting the green gram.
• To get green color sundal, you need to soak the dal for 6 to 8 hours without roasting.
• For sweet sundal: if the jaggery is pure, you can add grated jaggery directly to the cooked green gram. Mix till it melts.
• You can add some lemon juice to spicy sundal if you like. But add it after switching off the flame.

Try this easy, no soaking, Instant green gram sundal recipe and enjoy !

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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.

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.

Rice kheer recipe / Chawal ki kheer

How to make Rice kheer recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Dessert
Serves: 4
Prep time: 30 minutes
Cook time: 25 Minutes

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.

  

• 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.

  

• After rice is cooked, add sugar, cardamom powder.Sugar melts and kheer becomes watery.

  

• 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.

  

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 !

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Navratri Recipes For 9 Days– South Indian & North Indian Prasadam Recipes

Here is the picture of our last year’s Golu!

South Indian, North Indian Navratri Recipes for 9 days golu at home . In this post, I have framed a list of Navarathri prasadam recipes of Tamil nadu, Andhra and North India for nine days as per my readers request. Last year I made a detailed post on how to keep golu at home. At that time, many of my readers asked me to make a post on Navratri naivedyam recipes list. So today I have come up with the list of prasad recipes like rice varieties, sweets, sundal recipes/snacks based on South Indian and North Indian Navratri festival. Hope this post will be helpful to you all.

Do refer my Navaratri recipes collection for more ideas.

TAMIL NADU RECIPES FOR NAVARATHRI

In Tamil nadu, during Navarathri people worship Goddess Durga for the first three days, Goddess Lakshmi for the second three days and Goddess Saraswathi for the last 3 days. People used to offer some sweets and sundal recipes for God in front of Golu. Even though navarathri is a 9 days festival, the day that comes before Navarathri i.e Amavasya and the day after Navratri where we celebrate the victory of good over evil as Vijayadasami, comes to 11 days. 

Married ladies & young girls are invited to home and we give thaamboolam along with a sundal variety or sweet as Golu prasadham. We usually keep the golu on Pradhamai day evening. So we offer sweet pongal/sakkarai pongal and chana sundal/kondakadalai sundal for neivedyam and we offer some fruits, rock candy on Vijayadasami day.

I have shared this table of naivedyam recipes by referring Nataraja Deekshithar’s blog post. He had given a clear explanation about Navaratri celebration in temples and its importance. He has also mentioned the list of flowers, leaves, kolam, fruits, Neivedyam and Raga to be used for Navratri 9 days. I took the neivedyam recipes, added 2 more recipes for each day morning & evening neivedyam and framed this table. 

I have given different sweet recipes, rice variety and sundal recipes for 9 days. You can alter the sweets and sundal varieties based on your liking. But the rice variety given here is as per the tradition according to Deekshithar’s post. So you can follow the same. I have linked all the recipes to my post. You can click on that to view the respective ones. I am yet to post few sundal recipes in this list. I will do it this week.  

I hope this table would be useful for people who wants to get some ideas for Navratri recipes. Ok, lets check the table below.

GOLU DAY EVENING (If you keep on Amavasya day)	SWEET PONGAL , CHANA SUNDAL
DAY 1	VEN PONGAL , RICE - MOONG DAL, GREEN GRAM SUNDAL(SWEET & SPICE)
DAY 2	RAVA KESARI , TAMARIND RICE ,  KARAMANI SWEET SUNDAL , SPICY SUNDAL
DAY 3	SAKKARAI PONGAL , PEPPER RICE / PARUPPU VADAI , PEANUT SUNDAL
DAY 4	WHEAT FLOUR APPAM , KADAMBA SADAM, PEAS SUNDAL
DAY 5	RICE PAYASAM , CURD RICE, RAJMA SUNDAL OR DOUBLE BEANS SUNDAL
DAY 6	RAVA LADOO , COCONUT RICE , FIELD BEANS SUNDAL OR MOONG DAL SUNDAL
DAY 7	RAW RICE IDLI , LEMON RICE , KADALA PARUPPU SUNDAL
DAY 8	COCONUT BURFI , PAAL SADAM , MULTI GRAIN SUNDAL
DAY 9(SARASWATHI POOJA)	AKKARA ADISAL , 5 RICE VARIETIES OR LUNCH MENU, VADA, BROWN CHANA SUNDAL Or CHANA DAL SUNDAL
DAY 10 (For Vijayadasami)	BETEL LEAVES & NUTS, FRUITS, ROCK CANDY OR DRY GRAPES

SOURCE: http://natarajadeekshidhar.blogspot.com/2010/10/08102010-16102010.html

  Apart from this list, you can refer more recipes in my collection of Navratri recipes post. Do check it !

ANDHRA RECIPES FOR NAVRATRI

In Andhra Pradesh, Navadurga  ( Nine aspects of Goddess Durga) is worshipped during Navratri. Varieties of  prasadam is offered to God on these nine days.

DAY 1	CHALIMIDI, VADA PAPPU, PARAMANNAM
DAY 2	SWEET BOONDI, CHICKPEAS
DAY 3	RAVA KESARI , PULIHORA
DAY 4	PONGALI
DAY 5	PULIHORA , PESARA BOORELU
DAY 6	ATUKULU, BELLAM, SENAGA PAPPU, COCONUT
DAY 7	KSHEERANNAM, BELLAM, SUGAR
DAY 8	GARELU, LEMON JUICE
DAY 9	CHAKKARA PONGALI
DAY 10	PULIHORA , GARELU

SOURCE: http://annapoorna-akshayam.blogspot.in/2011/10/dasara-navaratri-naivedyam-for-9-days.html

NORTH INDIAN NAVRATRI BHOG FOR 9 DAYS

In North India, People worship nine different forms of Maa Durga.

Day 1 – Maa Shailaputri to bless disease free life
Day 2 - Mata Brahmacharini to increase longevity of family members
Day 3 - Mata Chandraghanta to fulfill all the wishes and provides relief from worldly pains
Day 4 - Maa Kushmanda to improve the intellect and decision making ability
Day 5 - Mata Skandmata to keep the physique healthy
Day 6 - Maa Katyayani for health and happiness
Day 7 - Maa Kaalratri to remove Evil powers
Day 8 - Maa Mahagauri to provide success in life(Kanya puja is performed)
Day 9 - Maa Siddhidatri for all sidhi

People perform fasting, pooja and pray the Goddess by offering nine different bhog on these 9 days. Lets see them below. Sorry, I have not shared Vrat ka recipes ideas. I have just mentioned the sweet recipes and the ingredients you can offer on these 9 days.

DAY 1	PURE GHEE OR RECIPES WITH GHEE
DAY 2	SUGAR, FRUITS
DAY 3	MILK, SWEETS, KHEER
DAY 4	MALPUA
DAY 5	BANANA
DAY 6	HONEY
DAY 7	JAGGERY OR SWEETS WITH JAGGERY
DAY 8	COCONUT,  RICE KHEER FOR KANYA PUJA
DAY 9	TIL or SESAME SEEDS

SOURCE: http://blog.onlineprasad.com/navratri-recipes-bhog-for-nine-days/


DISCLAIMER : I have made this list based on the inputs from various sources. Please alter them according to your tradition by consulting your family elders.

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Dahi Aloo Recipe – Dahi Wale Aloo Recipe For Fast/ Navratri Vrat

Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.

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Kuttu Atta Poori Recipe – Kuttu Ki Puri - Buckwheat Poori - Buckwheat Flour Recipes Indian

Kuttu ki puri recipe (Buckwheat flour poori) with step by step pictures - After a long time I am sharing a poori variety in my space. When I was browsing for North Indian puri recipes, I came across this kuttu ki puri ( Kuttu atta in Hindi, Buckwheat flour in English) under Navratri Vrat ka khana recipes. Actually the term, Kuttu atta was very new to me. When I browsed for its health benefits, I was amazed to know it.

Buckwheat is a very healthy grain that is rich in protein, fiber, good for weight loss, increases good cholesterol, detoxifies body, keeps the tummy full for long time and much more. So buckwheat flour recipes are ideal food for fasting. But I read that buckwheat flour increases heat of the body. So its advised to consume it along with curd based side dishes. So I made this puri for our Sunday breakfast along with no onion no garlic dahi aloo as side dish. Puri came out well. 

Though it was not so tasty like our regular wheat flour poori, it was good to eat. Its taste and color reminded finger millet poori to me. We had a satisfaction of having a healthy food even though its a deep fried stuff. Kids don’t like this poori. So to make them eat, you can either add equal quantity of plain wheat flour & buckwheat flour or more wheat flour and make it more tasty. I don’t think Kuttu atta is not easily available all the places. So you can buy it online from Big basket, Amazon as I did. Ok, Lets see how to make kuttu atta ki poori recipe with step by step pictures.

You can also check out my Nachni puri/ Ragi poori, Palak Poori, Beetroot poori, Paneer poori, Potato poori, Masala poori and Tomato poori recipes. 

Here is a picture of kuttu ki atta / buckwheat flour for your reference.

Kuttu ki puri recipe

How to make Kuttu ki atta puri - Buckwheat flour poori recipe

Author: Chitra Ganapathy

Cuisine:North Indian
Category: Breakfast recipes
Serves: 12
Prep time: 10 minutes
Cook time: 2 Minutes

Ingredients (1 cup - 250ml)

• Buckwheat flour / Kuttu ki atta - 1.5 cups
• Boiled potato - 1 no (Big)
• Pepper powder - 1/2 tsp
• Upma Rava/sooji - 1 tsp
• Ghee - 1/2 tsp
• Salt & water - as needed
• Water - as needed
• Salt - as needed

How to make kuttu atta puri / Buckwheat Poori

1. Take kuttu atta/buckwheat flour in a wide bowl/plate.
2. Pressure cook potato till soft, peel the skin and mash it.
3. Add the mashed potato, pepper powder, salt, sooji and ghee to the flour.
4. Mix well.Add water gradually and make smooth dough.
5. Roll thick poori and set aside.
6. Heat oil and deep fry the poori on both sides.
7. Remove and serve hot with dahi aloo or any side dish.

Kuttu ki puri recipe - Step by step photos

• Wash and pressure cook a big potato.Peel the skin and mash it very well. There should not be any small pieces.

  

• In a wide bowl, take the kuttu atta, pepper powder, salt, mashed potato, sooji and ghee. Mix till crumbly. Potato should spread well with the flour.

  

• Add water gradually and make a thick, tight, non-sticky dough. Knead with your hands for 5 minutes.

  

• Cover and let it rest for 5 minutes. Take a ball sized dough, dust in buckwheat flour and roll small, thick poori.

  

• Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. No problem if the oil starts to smoke slightly.
• Now lower the flame and drop the puri. When it starts to rise, press with a ladle and it will puff up slightly. Flip it and cook the other side till golden and crispy. Remove & drain in a tissue paper. Serve with curd based dishes like raita, dahi aloo, dahi arbi etc.

  

Notes

• You can make this poori adding equal quantity of buckwheat flour & plain wheat flour.
• Adding sooji helps to keep the poori crispy.
• Ghee & potato helps to make the puri soft.
• This poori puffs up only when you roll it thick and oil should be slightly smoky hot.

Kuttu ki atta poori is ready to serve. Try this for Navratri vrat food.

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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.

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 .

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

Chettinad Paal Kozhukattai Recipe

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

Author: Chitra Ganapathy

Cuisine:South Indian
Category: Dessert
Serves: 4
Prep time: 15 minutes
Cook time: 15 Minutes

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.

  

  

• 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.

  

• 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.

  

• 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.

  

• 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. 

  

• Strain the jaggery syrup and add to the cooked kozhukattai water. Mix gently and boil for a minute.

  

  

• 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.

  

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 !

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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.

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.

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

Chitra Ganapathy

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. Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame. 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. 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. 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. 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 !

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Very good recipes Tags: Kalakand recipe, easy kalakand recipe, kalakand recipe with condensed milk, how to make kalakand with condensed milk, kalakand recipe with milk maid, instant kalakand recipe, milk maid recipes

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