Easy indian dessert recipes with condensed milk

Video Easy Indian Dessert Recipe with Condensed MilkKalakand Formula – Easy, scrumptious and fast Kalakand spot under 10 minutes. Make this last minute dessert Diwali and amaze your loved ones! Kalakand is a famous Indian sweet made by reducing the amount of milk and sugar. This type of fondant is widely purchased at candy stores and is not usually made in households. The moist, juicy Kalakand, scrumptious flavor and delicate grainy texture are the hallmarks of this dessert. It is flavored with cardamom powder and optionally garnished with high-quality chopped nuts. This recipe is a preserved recipe and by no means fails to impress my friends. Read: Easy Indian Dessert Recipes With Condensed Milk If you are new to this and wonder what it is?

About Kalakand

Kalakand is an Indian milk dessert made with full-fat milk, sugar, and cardamom powder. This 3-ingredient candy is very popular among Indian retailers of Mithai. It is said that kalakand was invented in 1947 by a candy maker named Baba Thakur Das. To make the unique kalakand takes many hours and is labor intensive as it requires stirring. The strategy of prolonging milk reduction to remove solids prevents most individuals from producing this at stay.

Kalakand vs Burfi

Burfi is an Indian dish mainly made with flour, nuts, buttermilk, milk and sugar. It’s an efficient and never sophisticated setup. However, the kalakand is a soft, candy-like, and not completely dry like a burfi. So this is not something like a badam burfi, mawa burfi or burfi besan.

My recipe

My 10 Minute Kalakand Recipe is a dish that gets talked about all the time and uses only 3 key ingredients – condensed milk, homemade turmeric, and cardamom powder. It provides soft, juicy kalakand and has the same grainy texture as the standard texture. In conventional recipes, small amounts of acidic ingredients such as alum or citric acid are added to create a grainy texture. soot. However, in this reminder recipe, homemade chenna/paneer does the job. Homemade chenna/paneer is the main ingredient used in this recipe. It’s not like store bought paneer. Chenna or homemade board machines have some amount of whey in them that prevents the kalakand from turning rubbery and chewy. In case you can’t, use ricotta purchased from a retailer, similar to home-made siding. Use yogurt, lemon juice, or a mixture of yogurt and citric acid.

Can I use the Retailer’s Purchase Assistant?

Read more: Oat Milk Dessert Recipe Factory-bought breadboxes don’t have whey so a lot of the time I ended up with tough and chewy kalakand. Some manufacturers are not active in any respect. In case you still want, try adding 3 tablespoons of scalding hot milk to the grater and mix. Relax for 10 minutes then use it. The detailed alternative is ricotta cheese similar to Chenna/unset paneer.100 diwali recipesSandesh Coconut Burfi Cake RecipePaneer kheer / payasamChocolat burfiRasmalai

The best way to make Kalakand (Step by step images)

Create chenna / paneer / ricotta1. For this recipe, we want 250 grams of homemade soft chenna/paneer or 400 grams of ricotta. Bring 6 cups of full-fat milk to a boil. You can also boil milk in a pot quickly using the pot-in-pot method. Prepare dinner in 0 minutes and let stress naturally decrease. Add 2 tablespoons lime juice or half a cup of yogurt/curd. I used home made yogurt with whey. Stir effectively and bring to a boil until it solidifies completely. If the milk doesn’t curdle, add more lemon juice or yogurt. Don’t add too much as it can make the cheese tough. I added 1/8 teaspoon of pure citric acid to this stage. Flip the scope. Immediately pour in 2 cups of cold water. Leave to relax for 1 to 2 minutes. Drain with a transparent felt or cotton lining on the colander. Rinse it very effectively under running water until the lemon taste is gone. You should be able to skip rinsing if in case you used curd. Squeeze out as much of the excess whey as possible and keep it for about 10 to twenty minutes. In the meantime, shred the nuts and line a small greased tray with parchment paper. Crumple this and set aside. I have considered it at this stage. It weighs about 265 grams, 2 loosely measured cups or 1¼ tightly packed cups.

Cook Kalakand in 10 minutes

7. Pour 1 can of sweetened condensed milk (392 to 400 grams, 14 oz) into a heavy-duty non-stick pan on the back. Stir in shredded paneer/ricotta. Combine them and start preparing dinner over a moderate flame. Read more: Gluten-free ricotta dessert recipesCondensed milk substitute: If you’re trying to stay away from retail store-bought condensed milk, you can also make it at home using 3 cups of milk and half a cup of sugar. Simmer the milk until it is reduced by half, then add the sugar. Continue to simmer, stirring constantly, until reduced to 1 cup. Then add chenna / paneer.8. As the condensed milk heats up, the entire mixture will be watery. Pour 1 teaspoon of kewra or rose water (optional) at this stage. Preserve stirring and proceed with dinner preparations. The mixture begins to thicken after 3 to 4 minutes. Adjust the flame to low again and stir until the flame burns. Very quickly, it turned into a thick mass and began to disappear from the edges of the pan. Flip the scope. Add cardamom powder and mix effectively. It took me about 8 to 9 minutes. This process may take longer with ricotta cheese as there may be more whey in it than with home-made cakes.Texture of kalakand . combination: The feeling of the combination should be rough and wet. Do not overcook under any other circumstances, the kalakand will dry out. It must be moist as it is a fondant. Transfer to the ready greased tray. Unfold it to a thickness of ½ to ¾ inch. Stage it and sprinkle with chopped nuts. Press down with a spatula.13. Refrigerate for at least 2 hours then lower to desired size. I cut mine into 12. You can also lower them to chew on sized items.Easy Kalakand has been prepared. Store in the refrigerator and use up in 4 to 6 days. Best served chilled. If you don’t like chilled kalakand, take it out 30 minutes earlier than serving. It drops immediately to room temperature. Or you can reheat in seconds in the microwave.

Professional recommendation

• Avoid overcooking the kalakand mixture, to the point of complete dryness. In case you manage to do that, you may be left with dry chunks of kalakand once it’s set up.
• The mixture should be moist but thick and never watery. At this stage, you will take it away.
• Homemade planks can be made in the front and kept in the fridge.
• Kalakand should not be placed at room temperature. It needs to be kept in the refrigerator.
• You will be able to modify the amount of condensed milk as required. I’ve come up with sections that work for us. In case you like the kalakand much less sweet, just cut back on the condensed milk and add a little more whole milk. For this, you will prepare the condensed milk dinner first with milk and then add the framing.
• Don’t put too much condensed milk in the recipe, it will dry out the kalakand. You should be able to cut back up to 2 tbsp.

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Recipe card

Kalakand Recipe was first revealed in August 2013. To date and republished in November 2021. Read more: Small cast iron pan dessert recipe

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