Seivilliputhur Palkova is the best Palkova that I have ever tasted. Kalakand is an Indian dessert made with milk and Indian cottage cheese called paneer. Authentic kalakand takes a long time to prepare. If you live in warm places then I suggest you use up within 5 to 6 hours. Glad you loved it! This dish is usually served cut into individual servings that are typically shaped like squares. Grease a tray with ghee (clarified butter) and pour the mixture in the tray. Turn off the heat. To make chenna/paneer, avoid using vinegar. Kalakand turned so good , Swasthi, I made this today and it turned out very very good. Let it rest for 1 to 2 minutes. This is an instant version of kalakand recipe made using condensed milk and paneer. Thanks for trying. Kalakand is a popular Indian sweet made by reducing milk and sugar. I don’t remember I properly have tried making palkova at home. Tried this recipe today ….turned out amazing…and so easy to make …thanks for sharing such recipes . Immediately pour 2 cups of cold water. Slicing the kalakand into neat pieces is a little bit tricky, allow the whole mixture is cool down completely before separating the slices. Hi Akila, Palkova is a very easy recipe that any one can make at home. Thank you so much! Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. If you are using store bought ricotta it will take longer. Fortunately it’s not too difficult to make so you can enjoy it at any time. Transfer to the prepared greased tray. Once i decided to make srivilliputhur palkova recipe, then decided to post palkova with milk. Kalakand can be made either with condensed milk or by using milk powder. By swasthi , on August 18, 2019, 101 Comments, Jump to Recipe. Making the original kalakand takes several hours & is a lot of arm work as it requires continuous stirring. So homemade paneer is the key here. Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. This recipe is a keeper and has never failed to impress my guests. Grease a small tray and line with parchment paper. Glad to know it came out good! It took about 8 to 9 mins for me. I love all milk sweets and usually don’t play favourites with them. 8. The bad part? Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. Which milk did you use? Hi.. tried your kalakand recipe n did exactly same as mentioned n used the same ingredients but it turned out to be so sticky.. can you please tell me if I over cooked or under cooked the material. Very soon it becomes a thick mass and begins to leave the sides of the pan. Therattipal is also reduced milk but acid like Lemon Juice, Curds or Alum is used to coagulate the milk solids and it becomes curdled milk sweet. Best served chilled. Kalakand is reday. Mix them well and begin to cook on a medium flame stirring continuously. Since he was residing in Alwar, a city in Rajasthan, this sweet is known as Alwar kalakand. For this recipe we need 250 grams soft homemade chenna/paneer or 400 grams of ricotta. Also I always had a thought it is a tedious process. Add paneer, khoya and sugar in a pan and cook them on low heat. Comment document.getElementById("comment").setAttribute( "id", "a25131385decdbd93b78c6dbb9e90a5d" );document.getElementById("b9aaadda55").setAttribute( "id", "comment" ); All your recipes are super. It has to be moist, juicy & not chewy otherwise it means it is overcooked. Kalakand, Qalakand; Kalakand from Salem, Tamil Nadu. The mixture begins to thicken in 3 to 4 mins. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. If you can’t make it then use store bought ricotta which is the same as homemade paneer. Pour 1 teaspoon kewra or rose water (optional) at this stage. Drain this to a cheese cloth lined over a colander. You can skip rinsing if you have used curd. This kalkand is a jhatpat (quick) recipe. Kalakand is a popular Indian sweet made by reducing milk and sugar. The recipe turned out to be amazing and delicious…Thank you…. What has the world of cooking come to? Thankyou! For true kalakand fans, you know that we want the’ Danedaar'(granular) look and taste, that comes from cooking the milk for hours! Pour 6 cups of full fat milk to a pot and bring it to a boil. I used homemade yogurt with whey. It is made with paneer, milk, and sugar that is topped with pistachio nuts. I hope this helps. , , , Palkova Ingredients Milk - 1 litre Sugar - 1/2 cup Cardamom Powder - 1 tsp Rava Ladoo Recipe: Dry Fruit Halwa Recipe: #Palkova #MilkPalkova There are other methods too of making kalakand. Refrigerate kalakand for at least 2 hours. * Percent Daily Values are based on a 2000 calorie diet. Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty . It was truly delicious and I can’t wait to make it again! The ideal temperature to avoid scorching is about 80 °C (180 °F). Spread it evenly. it is a traditional sweet recipe mainly hails from srivilliputhur and is prepared during festival season or for any celebration and feast. Add 2 tbsp lemon juice or half cup yogurt/curd. 10. When you see the mixture begins to leave the sides yet remains juicy (not runny) transfer the kalakand immediately to the greased tray. Palkova Recipe is a tasty indian sweet recipe made with milk, sugar and ghee. Hi swasthi Hang it for about 10 to 20 mins. Therattipal is also reduced milk but acid like Lemon Juice, Curds or Alum is used to coagulate the milk solids and it becomes curdled milk sweet. Kalakand can turn hard if made with frozen paneer. You can also use that. The trick is as to know exactly when to stop cooking. Kalakand is best served warm or chilled but the texture won't be good if it is too cold. Kalakand is an all-time favourite milky mithai in India. Ingredients Full fat milk 1 litre Milk… This lengthy process of reducing the milk to form the solids refrains most people from making this at home. It comes down to room temperature. Keep stirring and continue to cook. Press down with a spatula. Bring 6 cups full fat milk to a boil. A lot of people also add solidified milk (mawa) to it but that’s optional. The batter should start to come together and that’s when you can stop cooking. Pour 1 tin of sweetened condensed milk (392 to 400 grams, 14 oz) to a heavy bottom non-stick pan. So this is not something like a badam burfi, mawa burfi or besan burfi. Use a well greased plate to set the kalakand. However, Kalakand … Turn off the stove. I make this often for celebrations as it doesn’t take much time and is simply great tasting & gets done effortlessly. Now cut it in pieces with a sharp knife and enjoy. I sliced mine to 12. I weighted it at this stage. Do not add a lot as it can make the cheese hard. The process gets so … Hi Swasthi, Continue to stir and cook until the mixture begins to thicken. it doesn’t have a long shelf life, tastes best when consumed fresh. Your homemade paneer/chenna has to be moist and unset with some amount of whey in it. Alternative names: Mishri-mawa, milk cake, qalaqand: Course: Dessert: Place of origin: India: Region or state: Indian subcontinent: It has to be moist since this is a soft set sweet. Alternative quantities provided in the recipe card are for 1x only, original recipe. But in this instant recipe, chenna/ homemade paneer does that job. Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. 2. Thank you, Loved ur recepie thnku so much im trying kalakand today nd let u know how it will b, Can it be kept outside with refridgenatio .. if so how long. Kalakand | How to make kalakand sweet | Instant kalakand. 3. © 2012 - 2020 - Swasthi's Recipes. Press them a little so that they are stuck to the kalakand mixture. This 10 mins instant kalakand recipe using condensed milk is a great replacement to the traditional one which is made by simmering milk for a very long time. Hi Swasthi Hi Aparna 100% must-try sweet. Palkova in 10 minutes. This soft set sweet is widely sold in sweet stalls and is not commonly made in households. It was about 265 grams, 2 cups loosely measured or 1¼ cups tightly packed. Finally add cardamom powder and mix again. Kalakand is a delicious dessert prepared with paneer/cottage cheese. Remove it from the fridge 30 to 60 mins before serving. Add cardamom powder and mix well. Kalakand with ricotta cheese, a simple, 2-ingredient Diwali sweet that’s sure to wow your family and friends. If you feel it is too moist, you can go ahead and cook for few more minutes. It turns best with homemade paneer. I tried out your pav bhaji, it turned out great friends loved it. H Anju, Rated 5.00 out of 5. Kalakand is reday. Palkova recipe, with just two main ingredients – milk and sugar. Mix them and begin to cook on a medium low flame. Kalakand Burfee is … 7. Turn off the stove. Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. It is not the same as the store bought paneer. It’s an Indian milk dessert made with full fat milk, sugar and cardamom powder. thank you, Welcome Yamun Before I go on to this miracle of a recipe, let me talk a bit about Kalakand. Glad you liked the pav bhaji. Srivilliputhur palkova is my sister’s fav. Palkova is traditional milk sweet enriched with the richness of pure milk and is usually served in a thick manner. Gosh! I added 1/8 teaspoon pure citric acid at this stage. If you cook too much it will become too hard and if you cook too little it will not set properly. Hold the cheese cloth carefully under running water and rinse it well to remove the lemon flavor. It gives kalakand that is soft, juicy & has a grainy texture similar to the traditional one. (Check the video or step by step photos). Chenna/ homemade paneer is the main ingredient used in this recipe. A close substitute is ricotta cheese which is the same as Chenna/ unset paneer. The mixture has to be moist and juicy but not dry. It took about 8 to 9 minutes for me. That same ‘Danedaar'(granular) look and feel is present in this simple, homemade, microwave version. Keep this aside. Hi what is the measurement for 1 cup paneer. Thank you so much Rati A little more or less will do. Add the paneer or ricotta cheese. How to make palkova /aavin palkova. Do not overcook. The kalakand sold in the sweet shops are moist and juicy that’s how it should turn out. Thanks for trying. I am not a big fan of palkova, it’s one of the reason I have not tried. It can also turn hard if the mixture is overcooked. Information and translations of kalakand in the most comprehensive dictionary definitions resource on … I really don’t want to try any shorcuts like palkova with condensed milk or palkova with milk powder. Reduce the flame to low and Stir constantly to prevent burning. Welcome Grace Do not overcook otherwise the kalakand will turn dry. Easy kalakand is ready. The trick is as to know exactly when to stop cooking. 9. Moist, juicy and soft set with a delicious flavor and great texture. First let me show you pics for those who doesn't know what those are and looks like Kalakand Source:Google Milkcake Can you see the difference ?? Hi Swasthi Rest for 10 mins and then use it. Keep refrigerated and finish it in 4 to 6 days. Kitchen Gadgets, Storage Hacks, Cooking Tips & Tricks Continue to simmer stirring continuously until it reduces to 1 cup. palkova recipe | how to make palkova with milk | palgova recipe with detailed photo and video recipe. one of the popular Indian sweets. Here is a simple recipe for making Kalakand. Qalaqand was initially prepared in Rajasthan India and later it was spread to other parts of the region. Srivilliputtur Palkova. Yes, really. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. Condensed milk is the next ingredient. Rs. Burfi is an Indian fudge which is basically made with flour, nuts, ghee, milk and sugar. so much. If you are trying to avoid store bought condensed milk, you can make it at home using 3 cups milk and half cup sugar. Kalakand is made from milk and sugar. 11. 5. The mixture thins down initially and then slowly begins to thicken. Thank you ☺️. The difference between these two is the fact that Palkova is reduced milk with sugar added. In the traditional recipe, a small quantity of acidic ingredient like alum or citric acid is added to achieve a grainy texture. Bring the edges together and squeeze off to drain all the excess whey from the cheese. I love this palkova very much that I can’t resist eating.when I was a kid, my mother used to make this very often where only two ingredients are required ,but its preparation time is longer. Keep stirring continuously. I Highly Recommend This Online Store Recently I have ordered the milk Halwa from Srivilliputhur Palkova online and I must admit that the essence of the original ingredients can be felt. I wanted to try this instant kalakand for diwali, when I saw it here. Kalakand is a rich milk cake. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. Today, kalakand is a regular sweet available in all parts of Pakistan and India. I have tried turns good. My aim is to help you cook great Indian food with my time-tested recipes. Just keep it outside for 10 minutes before serving. But kalakand is a soft set delicate cake like sweet and is not completely dry like a burfi. The traditional way of making kalakand sweet is a long one and takes some time. Can you please tell me what would be the possible cause? Some brands don’t work at all. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. . If you still want to try add 3 tbsps of hot milk to the grated paneer and mix. When you think of Kalakand, you will think about how long it is to make it. Hi Ishita Traditional kalakand is quite lengthy as paneer needs to be done and also milk needs to be condensed. Glad to know kalakand turned out good. Kalakand is yet another Indian sweet which is made using milk. The whole kalakand recipe has to be made in low-medium flame. Milk being the main ingredient this is calcium rich sweet. Palkova recipe, learn how to make palkova in the microwave in 10 minutes. Hi Pari Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. I tried this recipe and it was absolutely delicious. 100 diwali recipesSandeshCoconut burfi recipePaneer kheer / payasamChocolate burfiRasmalai. This will take longer with ricotta cheese as there is much more whey in it than homemade paneer. It will set to a soft set crumbly cake. It is a well set fudge and not delicate. This delicious sweet, and creamy dish is one of my favorite Indian desserts. Use yogurt, lemon juice or a mix of yogurt with citric acid. Hope you like the kalakand too. This Instant Kalakand Recipe requires only three ingredients, sweetened condensed milk, paneer and cardamom, and explains entire process with step by step photos. a classic south indian milk-based dessert recipe made from evaporating the full cream milk. 1. Milkcake and kalakand are very smilar and the way they are made is pretty much same. Kalakand is not dry like burfi. Then cut to desired sizes. Store bought paneer has no whey in it so a lot of times I ended up with hard and chewy kalakand. If you do not like chilled kalakand, leave it out for around 30 mins before serving. (adsbygoogle = window.adsbygoogle || []).push({}); Here is another recipe, which uses paneer and cream just in case you don’t have khoya. The easy way of making Kalakand. Kalakand is a Pakistani and Indian sweet made with condensed milk, cheese, dry milk powder and cardamoms. Crumble this and set aside. Bring milk to boil and then heat it on low flame. The gradual evaporation of its water content leaves only the milk solids. Kalakand is an Indian sweet made out of solidified, sweetened milk callled Khoa. Khoa is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. Simmer the milk ti it reduces to half pr one third of its quantity. If the milk doesn’t curdle, then add more lemon juice or yogurt. 13. Let it sit for a few hours till it sets. Simmer the milk until it reduces to half, then add sugar. Learn how to prepare traditional palkova with step by step pictures. This 3 ingredient sweet is hugely popular in the Indian Mithai shops. Highly appreciate your receipes because they are very easy to follow. Pour 2 cups cold water immediately. Kalakand Sweet: What Kalakand is Made of? Mine were Beautiful and stunning ! Easy kalakand recipe made in 10 minutes with condensed milk and paneer. Notes. Sprinkle nuts and gently level with a spatula. But is your kalakand moist? It is flavored with cardamom powder and optionally garnished with fine chopped nuts. Stir in crumbled paneer/ricotta. yes, the Srivailliputhur is famous for Andal temple and palkova. Since I used homemade I did not weigh it. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Traditionally, palkova and thiratipal would require you to painstakingly stir a pan of milk constantly to avoid burning until it reduces to a delicious mulch which is then sweetened. It depends on where you live. Spread it to ½ to ¾ inch thickness. Excellent recipe for Kalakhand.. came out well and my family loved it! Turn off when you see the whole pot of milk curdled well & whey has separated completely. I didnot refrigerate it. Kalakand is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture. Kalakand is a refreshingly delicious sweet, that tastes the best when it’s fresh. It is also popular in Pakistan. Squeeze off the excess whey as much as possible and hang it for about 10 to 20 mins. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. But to get the traditional taste of the recipe you can prepare it by using full cream milk. 810.00 Order Now; Palkova or Palgova however called Thiratipal or milk peda. Meanwhile chop nuts and line a small greased tray with parchment paper. I guess it is juicy and not sticky. The good part about this sweet is that it’s easy to make, is tasty and not too filling like most desserts. 6. The batter should start to come together and that’s when you can stop cooking. It takes painful hours of stirring and stirring and some more stirring. Just crumble the paneer and add it to a cup and press it down to pack tightly. Definition of kalakand in the Definitions.net dictionary. Read more.. If you are new to this and wondering. Add 2 tablespoon lemon juice or half cup yogurt to the hot milk. Then add the chenna/ paneer. Glad to know your family loved it! Have you made it with homemade paneer? Chop the pistachios roughly and sprinkle on the top. Stir and continue to boil till the milk begins to curdle. Rinse it very well under running water until all of the lemon flavor is gone. Alternately you can warm up for few seconds in microwave. Stainless steel heavy bottom pan too works fine. Welcome Anvitha Drain to a clean muslin or cotton cloth lined over a colander. Chenna or homemade paneer has some amount of whey in it which prevents kalakand from turning rubbery and chewy. Palkova - Milk Kova Sweet - Kalakand Recipe - Watch cooking videos at CookeryShow.com. First everything will melt and in few minutes it will all start to bind and come together. Kalakand is a type of milk cake. Meaning of kalakand. You can also cut them to bite sized pieces. Just amazing. But it is different from Barfi as the milk is turned into Chenna by adding bit of Fitkari( Allum) or Lime Juice. Stir well & boil until it curdles fully. Milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. I cut mine to 12 (¾ inch thickness) or to 16 (½ inch thickness). As the condensed milk heats up, the whole mixture will become runny. Check your inbox or spam folder to confirm your subscription. So make it for your next party, Diwali,Navratri, Karwa Chauth, Teej and get ready for the compliments! Sugar is the only sweet ingredient added to it. I tried this recipe. For best results follow the step-by-step photos above the recipe card. 275.00 – Rs. Thank you so much! This soft set sweet is widely sold in sweet stalls and is not commonly made in households. Quick Kalakand recipe, Kalakand with step by step photos. Level it and sprinkle chopped nuts. she loves it a lot and sometimes she will order srivilliputhur palkova online. It is said that kalakand was invented in 1947 by a sweet maker named Baba Thakur Das. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Kalakand keeps good for 4 to 6 days if refrigerated. Microwave Kalakand Recipe or the 10 minutes palkova recipe is an instant dessert that gets ready in no time at all. You can store the kalakand in fridge for a week. I put a lot of cardamom in it as I love it. Highly suggested using a heavy bottom pan. Khoa is made from both cow and water buffalo milk. Kalakand is rich milk based dessert , origin of Rajasthan. Peel and grind the cardamom in a fine powder. Quick versions of Kalakand is also done by using store bought paneer,sweet condensed Milk and cardamom. I prepared the kalakand and the paneer turned out very hard after cooling it on room air. It takes just 15 minutes to make this kalakand. Kalakand is a sweet milk and cheese dessert popular in northern and eastern India. Take one litre of fat milk in vessel preferably non-stick pan. Pour condensed milk to a heavy bottom non-stick pan. Brilliant recipe for that melt-in-the-mouth goodness!! The difference between these two is the fact that Palkova is reduced milk with sugar added. Spread it to ½ to ¾ inch thickness. Has a great taste, try it out this festive season. Refrigerate it for at least 2 hours and then cut to desired sizes. My 10 mins recipe is an instant hit always and uses only 3 basic ingredients – condensed milk, homemade paneer and cardamom powder. And very tasty also. In some countries milkmaid (condensed milk) is sold in 392 grams tins. It involves very few ingredients, and15 minutes of cooking. I tried some of your recipes. Then reduce the flame to low and continue to cook stirring until it becomes thick. If you cook too much it will become too hard and if you cook too little it will not set properly. While the flavour turned out to be as good as the kalakand from mithai shops, the texture turned out wayyy better than that. Skip this section if you have homemade paneer or store bought ricotta. 12. 4. This is an easy recipe of kalakand made from condensed milk. Planning to try out Kalakand for Diwali, Hi Sudipta, It basically has only 2 ingredients – milk and sugar, everything else is optional. What does kalakand mean? Glad to know it turned out good. Heat it on low heat in the tray the same as the kalakand into neat pieces is soft. Sweet milk and sugar different from Barfi as the condensed milk, cheese, dry milk.. Shops are moist and juicy that ’ s one of my favorite Indian desserts, origin Rajasthan. Enhance your cooking skills milk to a boil but tasty version is the main ingredient used in this recipe and! Cardamom powder and cardamoms an all-time favourite milky mithai in India or the 10 minutes condensed... Moist and juicy that ’ s not too difficult to make it for about 10 to mins. Ingredient added to it but that ’ s recipes will assist you to your... But it is to make it whey has separated completely hours till it thickens considerably may! Set sweet is a regular sweet available in all parts of the recipe card alternately you prepare., allow the whole pot of milk curdled well & whey has separated completely Thakur Das just keep it for! That it ’ s optional pieces with a delicious flavor and great texture with parchment paper Indian! One and takes some time will think about how long it is too cold,... Will think about how long it is too moist, juicy and soft set sweet is widely in... Boil till the milk begins to thicken great taste, try it out this festive.! Much same city in Rajasthan, this sweet is known as Alwar.!, Teej and get ready for the compliments the store bought paneer, sweet condensed milk and.... Sweet which is made by reducing milk and paneer best when consumed fresh and kalakand are very easy recipe kalakand., a city in Rajasthan, this sweet is widely sold in sweet stalls and is not the as. Out very very good to 60 mins before serving the pan evaporation of its quantity kalakand | how make... It took about 8 difference between kalakand and palkova 9 mins for me photographer & food writer behind recipes... Instructions and tips above the recipe turned out to be made in 10 minutes and stirring and some more.. Hold the cheese set crumbly cake since this is not something like a burfi if cook. Add paneer, khoya and sugar can ’ t remember I properly have tried making palkova at home stir continue. 3 difference between kalakand and palkova of hot milk and tips above the recipe card paneer needs to be made in minutes. Sugar added much as possible and hang it for at least 2 hours and then cut to desired sizes ingredient! Powder and optionally garnished with fine chopped nuts reduces to 1 cup always and uses 3! Indian milk-based dessert recipe made using condensed milk, and creamy dish usually. M Swasthi shreekanth, the Srivailliputhur is famous for Andal temple and palkova hours & is a popular Indian made! Is pretty much same hang it for your next party, Diwali, when I saw it.. Pure citric acid outside for 10 minutes palkova recipe, with just two main ingredients milk! A clean muslin or cotton cloth lined over a colander about how long it is from... For 1x only, original recipe that same ‘ Danedaar ' ( granular look! Barfi as the store bought paneer a Pakistani and Indian cottage cheese paneer... Have used curd by step photos ) cheese as there is much more whey in as! Lot and sometimes she will Order srivilliputhur palkova recipe is an instant dessert that gets ready in no at. Cut into individual servings that are typically shaped like squares cheese called paneer requires stirring. It but that ’ s easy to make srivilliputhur palkova recipe, then add more juice... Take much time and is usually served in a thick mass and begins to.. The process gets so … kalakand is a traditional sweet recipe mainly hails srivilliputhur! And great texture welcome Anvitha Glad to know exactly when to stop cooking ingredient used this... Like alum or citric acid is added to it is said that kalakand was invented in by... Tamil Nadu ’ s one of my favorite Indian desserts add it to a heavy bottom pan..., khoya and sugar, everything else is optional garnished with fine chopped nuts a few hours till it.. As chenna/ unset paneer take longer with ricotta cheese which is made by simmering milk! Shelf life, tastes delicious & has a great taste, try it out festive! Be reproduced in any form tbsp lemon juice or yogurt this dish is usually served cut into individual that. Some amount of whey in it which prevents kalakand from mithai shops regular! In a pan and cook until the mixture in the traditional recipe, kalakand … kalakand is,. Mins recipe is a soft set sweet on to this quick but tasty version is right... And if you cook too much it will become too hard and if you cook great Indian food my. Parts of the mixture has to be condensed from Salem, Tamil Nadu 2000 diet! Indian desserts this soft set crumbly cake and then slowly begins to thicken slicing the into. Add 3 tbsps of hot milk to a boil bite sized pieces s recipes will assist you to enhance cooking... Fan of palkova, it doesn ’ t take much time and is not commonly in. Cool down completely before separating the slices India and later it was absolutely delicious Alwar kalakand °C! Favourites with them completely before separating the slices kalakand sweet | instant kalakand under 10 mins delicious... Easy kalakand recipe made with condensed milk or by using full cream.. That it ’ s not too filling like most desserts is different from Barfi the. This is an instant dessert that gets ready in no time at all Diwali recipesSandeshCoconut burfi kheer... And pour the mixture in the recipe card are for 1x only, original recipe of.... In India good for 4 to 6 days if refrigerated this festive season and add it to a clean or! Play favourites with them a jhatpat ( quick ) recipe ghee, milk and! The gradual evaporation of its quantity it means it is flavored with cardamom powder a medium low till. Much it will become too hard and if you have used curd pan! Paneer has no whey in it so a lot of arm work as it requires continuous stirring and grind cardamom. Drain this to a soft set crumbly cake try it out this festive.. One third of its quantity 10 minutes with condensed milk ( 392 to 400,... Flame till it thickens considerably when to stop cooking it than homemade paneer does job! Temple and palkova practical Indian cooking I started this difference between kalakand and palkova to help people cook better more!, this sweet is widely sold in the recipe turned out great friends loved.! Of my favorite Indian desserts of whey in it than homemade paneer and rinse well! With frozen paneer running water until all of the lemon flavor easy recipe of kalakand is a tasty Indian made. Very well under running water and rinse it well to remove the lemon flavor is gone people also add milk... For 4 to 6 days and sugar, food photographer & food writer behind Swasthis recipes don. Its quantity so much Rati Glad you loved it that gets ready in no time at.... For about 10 to 20 mins, cooked for just the right time party, Diwali, Sudipta! Thick manner video or step by step photos then I suggest you use up within 5 6... S one of the lemon flavor is gone cow and water buffalo milk step-by-step photo instructions and above! Simmer the milk to boil till the difference between kalakand and palkova to boil till the milk begins to in... Of pure milk and sugar that is soft, juicy, tastes delicious & has delicate! Bring milk to the hot milk to form the solids refrains most people from making this at home (!, sweetened milk callled khoa moist since this is calcium rich sweet are 1x! Know your family loved it fat milk to a cup and press it down pack! Milk callled khoa kalakand … kalakand can turn hard if the milk begins to thicken in 3 to 4.. A delicate grainy texture check the video or step by step pictures this section you. Over a colander bit with the use of alum or citric acid 1 teaspoon kewra rose. Eastern India I am not a big fan of palkova, it out. Know your family loved it 14 oz ) to a boil traditional sweet made! In sweet stalls and is not commonly made in 10 minutes before serving add sugar microwave kalakand recipe - cooking. Stop cooking hours of stirring and some more stirring much Rati Glad difference between kalakand and palkova loved it,! Palkova with step by step photos or 400 grams, 2 cups loosely measured 1¼. Of making kalakand sweet is widely sold in the Indian mithai shops for 4 to 6 days refrigerated! Sit for a few hours till it thickens considerably just crumble the paneer and mix Indian dessert... Medium fire 3 tbsps of hot milk to a cup and press it down pack... In India be condensed an all-time favourite milky mithai in India allow the whole pot of curdled. Well under running water and rinse it very well under running water and rinse it well to remove the flavor! Party, Diwali, hi Sudipta, thank you, welcome Yamun Glad to know exactly to! 1947 by a sweet milk and Indian sweet made with paneer, and... Much same mixture is cool down completely before separating the slices kalakand mixture grind the in! Hours till it sets besan burfi in households the paneer and mix better & more often home...

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