KESAR KALAKAND | How to make KESAR KALAKAND

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ByFarrukh Shadab
Created on 24th Dec 2015
  • KESAR KALAKAND, How to make KESAR KALAKAND
KESAR KALAKANDby Farrukh Shadab
  • KESAR KALAKAND | How to make KESAR KALAKAND (61 likes)

  • 0 reviews
    Rate It!
  • By Farrukh Shadab
    Created on 24th Dec 2015

About KESAR KALAKAND

3 litres + 2&1/2 cups of full cream milk

KESAR KALAKAND is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of world cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style KESAR KALAKAND at your home. KESAR KALAKAND by Farrukh Shadab will help you to prepare the perfect KESAR KALAKAND at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious KESAR KALAKAND.

  • Prep Time10mins
  • Cook Time15mins
  • Serves10People

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

KESAR KALAKAND

Ingredients to make KESAR KALAKAND

  • 3 litres + 2&1/2 cups of full cream milk
  • 150 gms, khoya/mawa
  • 1/2 cup, sugar
  • A good pinch of saffron
  • soaked in 3-4 tablespoon of milk
  • 1 teaspoon, cardamom powder
  • 2-3 tablespoon, Vinegar
  • Slivered almonds,
  • pistachios and dried rose petals

How to make KESAR KALAKAND

  1. In a heavy bottom pan, bring 3 litres of milk to boil. Once milk starts boiling, simmer the milk for 10 minutes. Put off the heat
  2. Take of the cream ( malai) from the top of the milk and reserve it for later use Put the milk pan back on low flame and gradually add vinegar stirring it it gently. Simmer for a minute or 2, milk will spit and you will see the clear whey.
  3. Strain and the chenna and wash it once with clean fresh water and squeeze. Now, transfer the chenna and 500 ml of milk in a pan and bring it to boil Cook on medium heat until the mixture starts getting thick.
  4. Now, add reserved malai (cream), khova, and sugar, cook until the mixture thickens to form very soft dough and start leaving the pan. Stir intermittently to avoid burning. Add cardamom powder and mix well
  5. Put the cooked mithai mixture in greased thali or a tray and spread it evenly Allow it cool and set well.Once set, cut into desired shape pieces, sprinkle the saffron milk and garnish with slivered almonds-pistachios and dried rose petals.
  6. These Kesar Kalakand will easily stay for 3-4 days stored in a clean airtight container under refrigeration.

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