Saturday, November 6, 2010

Back with Diwali Special- Kesari Kalakand!

Hello dear fellow bloggers and readers!
Trust all of you are doing well and enjoying the fall with some new recipes.
It feels good to be back to blogging after 2 1/2 months. I was in India and just got back end of Oct. Still kind of settling down. I missed all your delicious recipes but I should start catching up pretty soon.
One more thing, Zestyflavors turned 1 in Sept. Belated Happy Birthday to my blog :)
Its been a good run so far and I hope to continue with more mouth watering recipes.

I hope you all had a wonderful Diwali and May this new year brings good health and prosperity for all of you. We did Diwali pooja last evening and like every year I made sweet at home for the Prasad (Holy Offering) at home. This time its the delicious, milky Kesari Kalakand.

Kalakand is a popular India Sweet made out of Solidified, Sweetend Milk and Cottage Cheese.
Added to these are Saffron (Kesar) for the lovely yellow color and garnished with Almonds and Pistachios.


It's very easy to make Kalakand at home. Everything you need to make this delicious sweet is always available at home and is very quick to make. So whenever you have a sweet craving, you know what to make.


Here is the recipe for you ( Click here for the printable version)

Ingredients:
2 litre milk (divided equally)
1 tbsp vinegar or lemon juice
3/4 cup sugar
1/2 tsp cardamom powder
Few strands of saffron
Chopped nuts to garnish (pista, almonds)

Method:

1. Boil 1 litre milk. As it boils, add the vinegar or lemon juice.
2. Switch off the gas once the chenna (fresh curd cheese) settles down. Sieve through muslin cloth, rinse the chenna under cold running water, press out excess water, take in a plate and press down.
3.Put the remaining milk in a heavy pan and boil to half.
4. Add the chenna and boil till the mixture thickens. Stir continuously so it doesn't burn.
5. Add the sugar, few strands of saffron and cardamom powder.
6. Continue to cook, stirring all the while till the mixture turns lumpy ( You will notice that all the liquid is evaporated from the sides once its ready)
7.Set in a greased tray and sprinkle chopped nuts and few more strands of saffron on the top.
8. Allow it to cool for 2 hours before you cut into pieces.

Enjoy the delicious homemade Kesari Kalakand.


Note: All milk based sweets stays fresh for a week in the refrigerator.

Sending this to "Complete my Thali- Mithai" event hosted by Mina of Authentic Vegetarian Recipes; event started by Jagruti of Joy of Cooking.     

16 comments:

PreeOccupied said...

Looks gorgeous. I wish I had seen this before Diwali though. :-(

Torviewtoronto said...

delicious looks yummy

Amy said...

This dessert looks wonderful! I bet it has lovely delicate flavors as well :)! I love cardamom and safforn in rice it is such a heavenly combination.

Apu said...

Kalakand looks wonderful!!

Santosh Bangar said...

yummy and perfect kalakand

Pushpa said...

Kalakand looks awesome....

simplehomefood.com

Priya said...

Kesar kalakand looks absolutely rich and yummy..

Rachana said...

Kesari kalakand looks so rich and elegant.

Premalatha Aravindhan said...

kalakand luks very tempting with nuts and kesar...Wounderful clicks.

Kimberly Peterson said...

I am loving all the Diwali special recipes going around the foodie world!! And this is one of them. Great work and congrats on FoodBuzz Top 9 :)

Tes said...

Yummm this looks really beautiful! Perfect for diwali!

meltingbutter.com said...

wow this looks really special :)

Carolyn said...

Happy belated blog-iversary! Your dessert looks delicious.

Paaka Shaale said...

Hi Vaishali,

I'm new to your space and I must say you have a great blog. The kesar kalakand looks very yummy :)

Mina Joshi said...

The kalakand barfi looks great. I love this sweet and always get it ready made. I will have to try this out soon. My dad used to make this and I never paid attention to him cooking!! One question - do you have to rinse out the chenna? If not, does it not make the other milk curdle when you add the chenna to it? Or is this supposed to happen?

Please send this recipe to an event I am running on my page:

http://www.givemesomespice.com/2010/11/event-announcement-complete-my-thali.html

It's for a good cause.

Vaishali Sharma said...

Thank you everyone!
Mina- Thanks for pointing this out! I always rinse chenna with cold water after i strain it. wonder why i did't mention it. I will add this point to the recipe!

I will submit my entry for sure.

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