The new way preparing recipe Kalakand Milk burfi with 6 ingredients and 15 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Kalakand / Milk burfi easy, yummy, practical. Burfi is an Indian fudge which is basically made with flour, nuts, ghee, milk and sugar. But kalakand is a soft set delicate cake like sweet and is not completely dry like a burfi. Kalakand milk burfi recipe a traditional Indian sweet also known as milk cakes ! When is Kalakand Milk Burfi made? Mostly made on Janmashtami (Lord Krishna's birth), Durga puja, Raksha Bandhan.
My tummy was carving for some sweets and wished to try some interesting and simple sweet with milk, as Rk is a great lover of milk sweets decided to do this.
Kalakand (milk burfi) is an Indian milk fudge also known as Indian milk cakes.
This sweet is soft Step by step kalakand with ricotta cheese.
How are you mother, at this time you get present recipe Kalakand / Milk burfi with 6 ingredients and 15 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 6 ingredients and 15 stages of easy cooking Kalakand / Milk burfi.
Ingredients all Kalakand / Milk burfi
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Needed 1 litre : milk.
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Needed 2 tsps : lime juice.
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Prepare 1/4 tsp : dry fruit powder.
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Prepare 2 tsps : butter clarified.
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Prepare 1 tbsp : almond chopped.
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Prepare 7 ounces : condense milk sweetened.
In a microwave safe dish, pour condensed milk.
Gluten free with easy to find pantry ingredients, this dessert is perfect to bring some sweetness in festive season.
Using a fork, mash cottage cheese to a rough paste, then combine with milk powder.
Slowly stir in condensed milk until combined.
If all material requirements Kalakand / Milk burfi it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Step by Step Cooking Kalakand / Milk burfi
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Use non stick pan and pour milk.
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Boil milk and stir it occasionally.
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Add 1 tsp lemon juice and stir it continuously for 30 seconds,the milk should begin to curdle.
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Add remaining lemon juice and stir continuously, the curds should be completely separated and the liquid should look yellow and watery.
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Set a strainer over a mixing bowl and line it with straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath..
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Gather the cheesecloth in your hand and gently squeeze to remove the excess whey..
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Paneer is ready, keep it aside for 5-10 minutes and let it cool down.
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Take a non stick pan, add clarified butter and keep it on medium flame.
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Add paneer and mix it, keep mashing big pieces with spatula.
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Cook it for 4 minutes and add condensed milk, dry fruit powder.
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Stir it continuously till kalakand gets thick, approximately you need to cook it for 5 minutes.
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Take it on a plate and give it square shape.
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Garnish it with chopped almonds and press it a bit on the top.
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Let it cool down on room temperature for at least 1 hour.
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Kalakand is ready. You can store it in fridge for 3-4 days in air tight container.
Heat oil in a saucepan over medium heat, then add cheese mixture.
Kalakand is an Indian sweet made out of solidified, sweetened milk called Khoa.
It is also popular in Pakistan.
It is made of milk, sugar, vinegar, optionally some nuts such as pistachio and some cardamom powder.
Kalakand is yet another Indian sweet which is made using milk.
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