Kalakand With Condensed Milk

Kalakand With Condensed Milk. 4) initially the mixture will become soft and watery. Add vinegar until the milk curdles.

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Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. Add rosewater to the mixture. Drain off the milk and rinse with water.

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Bring the sides of the cloth together and drain all the whey from the chenna. Use more paneer if you like grainy kalakand, and miore condensed milk for creamy kalakand.

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Add sugar according to your taste. Some recipes of kalakand also call for condensed milk.

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Use more paneer if you like grainy kalakand, and miore condensed milk for creamy kalakand. Now squeeze off the water and transfer to a large plate.

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Here are my simple steps to make this amazing indian dessert: Add sugar according to your taste.

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Gajar kalakand | condensed milk gajar kalakand is a delicious dish which is enjoyed by the people of every age group. 2 liters milk 2 tbsp lemon juice 5 to 6 tbsp sugar 2 tsp ghee 3 tbsp chopped pistachios for garnishing 1 tbsp dried rose petals.

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Heat 1 litre milk in a pan. Now squeeze off the water and transfer to a large plate.

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At one stage the mixture becomes a thick mass and leaves the side of the pan; 1/2 kg or approximately 15 pieces of kalakand:

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I personally added 1 tablespoon of sugar to my batch. Now that we have made the chena, the next step is to thicken the remaining 1 liter of milk.

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Here are my simple steps to make this amazing indian dessert: Gently press the nuts once.

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Using a silicone spatula, mix well and break any lumps. Transfer the mixture into the greased tray.

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Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency. Heat the paneer, condensed milk and cardamom mixture in a wok or karahi over a medium heat, stirring often to prevent sticking.

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Smooth the top with a greased knife and sprinkle the nuts. Stir in the cardamom and cook until the mixture has reduced and resembles very well scrambled eggs.

So, Here Goes The Recipe For Kalakand.

Pound the cardamom seeds to a powder with the sugar using a pestle and mortar. Add vinegar until the milk curdles. Now squeeze off the water and transfer to a large plate.

Once The Milk Comes To A Boil Add 2 Tbsp Vinegar And Mix Well.

Also, grease the tin in which you intend setting the kalakand and keep it aside. Some recipes of kalakand also call for condensed milk. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

Add The Grated Or Crumbled Paneer To The Condensed Milk.

2 liters milk 2 tbsp lemon juice 5 to 6 tbsp sugar 2 tsp ghee 3 tbsp chopped pistachios for garnishing 1 tbsp dried rose petals. Tip the mixture into the lined container and smooth it out, then sprinkle over the chopped. 4) initially the mixture will become soft and watery.

Boil Remaining 4 Cup Of The Milk In A Heavy Bottom Frying Pan On Medium High Heat Until The Milk Reduces To About Two Cups.

This recipe can be served to 3 […] Gently press the nuts once. Using a silicone spatula, mix well and break any lumps.

At One Stage The Mixture Becomes A Thick Mass And Leaves The Side Of The Pan;

Use more paneer if you like grainy kalakand, and miore condensed milk for creamy kalakand. In another heavy bottom pan, put the remaining 1 liter of milk to boil. Add sugar according to your taste.