PUMPKIN KALAKAND | How to make PUMPKIN KALAKAND

By Taruna Deepak  |  29th Oct 2016  |  
5 from 1 review Rate It!
  • PUMPKIN KALAKAND, How to make PUMPKIN KALAKAND
PUMPKIN KALAKANDby Taruna Deepak
  • Prep Time

    25

    mins
  • Cook Time

    3

    Hours
  • Serves

    8

    People

6

1





About PUMPKIN KALAKAND Recipe

An autumn/ pumpkin twist to the classic Kalakand...healthy and delicious!!!

PUMPKIN KALAKAND is one dish which makes its accompaniments tastier. With the right mix of flavours, PUMPKIN KALAKAND has always been everyone's favourite. This recipe by Taruna Deepak is the perfect one to try at home for your family. The PUMPKIN KALAKAND recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing PUMPKIN KALAKAND is 25 minutes and the time taken for cooking is 180 minutes. This is recipe of PUMPKIN KALAKAND is perfect to serve 8 people. PUMPKIN KALAKAND is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love PUMPKIN KALAKAND. So do try it next time and share your experience of cooking PUMPKIN KALAKAND by commenting on this page below!

PUMPKIN KALAKAND

Ingredients to make PUMPKIN KALAKAND

  • 1 litre full cream milk (I used 6%)
  • 1 litre full cream milk (for making cottage cheese)
  • ½ cup (scant) sugar
  • A pinch of saffron
  • ¾ – 1 tsp cardamom powder (adjust the amount to suit your taste)
  • ¾ cup pumpkin puree (I used sugar pumpkin)
  • 2 tbsp finely chopped pistachio

How to make PUMPKIN KALAKAND

  1. Cut pumpkin in wedges and arrange them on a baking tray lined with parchment paper or regular foil. Roast them at 180°C until the flesh is slightly browned and tender.
  2. Remove from oven and when the wedges/ halves are cool enough to handle, scoop the flesh and purée in the food processor or liquidiser.
  3. Make cottage cheese from one litre of milk. Drain the whey and crumble the cottage cheese.
  4. Boil the other one litre and reduce it to half the quantity. Add cottage cheese into the milk and cook further till the consistency is reduced to further half.
  5. Now, add the pumpkin puree, sugar, saffron and cardamom powder. Cook till the consistency resembles one thick mass.
  6. {However, you need to ensure that the mixture has some moisture left coz we want a moist fudge and not a dry one. Also, the fudge will thicken further on refrigeration}
  7. Line a square tin with parchment or butter paper and transfer the contents in it. Level the top and sprinkle over the finely chopped pistachio. Cover the fudge with cling wrap
  8. Cool and refrigerate for at least 4-5 hours, preferably overnight. Next day, cut into square and serve.

Reviews for PUMPKIN KALAKAND (1)

Taahira Laiq2 years ago

really yummy
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