Orange and Pear Stuffed Kalakand | How to make Orange and Pear Stuffed Kalakand

By Alka Jena  |  13th Nov 2015  |  
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  • Orange and Pear Stuffed Kalakand, How to make Orange and Pear Stuffed Kalakand
Orange and Pear Stuffed Kalakandby Alka Jena
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About Orange and Pear Stuffed Kalakand Recipe

India is a diverse nation and its diversity is reflected in the food every state has to offer. Every Indian state is known for its own set of traditional sweets, but Kalakand is relished by all. This is one of the most scrumptious sweet in North and East India where milky white Kalakand are hugely popular but in Western India, its fried version or the Ajmeri Kalakand is more in demand, where it is also known as milk cake. The best part of Ajmeri kalakand is that it is fried with lots of fresh figs or Anjeer which imparts a grainy texture to it and enhance the flavour too.

Orange and Pear Stuffed Kalakand, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Alka Jena. Orange and Pear Stuffed Kalakand is a dish which demands no explanations, it's a whole world of flavour in itself. Orange and Pear Stuffed Kalakand is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Orange and Pear Stuffed Kalakand by Alka Jena is perfect to serve 25 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Orange and Pear Stuffed Kalakand.

Orange and Pear Stuffed Kalakand

Ingredients to make Orange and Pear Stuffed Kalakand

  • 1 can Milkmaid full cream sweetened condensed milk (400gms)
  • Crumbled paneer or Chena made out of 1 1/2 litre of milk
  • generous pinch of cardamom powder
  • 1 tbsp chopped pistachios for garnishing
  • ½ to 2 tbsp.lemon juice
  • 2 nos of pear
  • 750 ml fresh orange juice
  • 1 inch cinnamon
  • 1 star anise

How to make Orange and Pear Stuffed Kalakand

  1. Bring 1 and half litre full fat milk to boil. Add lemon juice and gently stir the milk.Immediately you can see the entire milk begins to curdle, switch off the flame.
  2. At this stage if your milk doesn't curdle, pour some more lemon juice immediately to curdle the milk. Do not cook further as it may harden the paneer. Add a bowl of ice cubes immediately to stop it from further cooking.
  3. Pour it in a thin cheese cloth. Rinse it under running water to remove the smell of the lemon juice. Make a knot to the cheese cloth, squeeze any excess water and hang it for 30 mins to remove excess whey. We need completely drained paneer.
  4. Peel the pears and chop it into small pieces. In a pan cook the chopped pears along with some fresh orange juice and cinnamon and star anise . Cook this till the mixture thickens and reduce to its 1/3 quantity.
  5. Take out the Star anise and the cinnamon from it. At this point add ½ cup of condensed milk to bind it all together. Switch off the gas and let it cool. Once cool, Grind it to a fine paste in the blender and keep it aside.
  6. To make Kalakand, first grease a plate with ghee or you can use parchment paper or aluminum foil too. Keep it aside.Chop the pistachios and keep aside.
  7. Pour condensed milk to a heavy bottom pan and warm up on a low flame. Add paneer to it along with the cardamom powder to the pan. Stir and mix well. Cook on a low fire, stir constantly to prevent burning
  8. After a short while, it becomes a thick mass and will begin to leave the sides of the pan. Switch off the Gas.
  9. Divide the kalakand mixture into two equal parts. Transfer one part of the kalakand to the foil or greased plate. Spread it to half inch thickness. Smooth the top evenly.
  10. Now spread the pear and orange pulp evenly over it. Repeat the second part of kalakand mixture over it and sprinkle pistachios on top.Refrigerate for at least 2 hours and then cut into squares.
  11. Enjoy this pear and orange stuffed Kalakand on this Diwali with your family and friends.

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