Butterscotch kalakand | How to make Butterscotch kalakand

By Anjali Valecha  |  4th Mar 2018  |  
5 from 1 review Rate It!
  • Butterscotch kalakand, How to make Butterscotch kalakand
Butterscotch kalakandby Anjali Valecha
  • Prep Time

    40

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

32

1

About Butterscotch kalakand Recipe

Butterscotch and kalakand, yes I was a little sceptical too but my favouritism for butterscotch flavour made me do all this. No but on a serious note , the kalakand all soft and with yumm flavour of butterscotch and the praline topping on top really made my day.

Butterscotch kalakand

Ingredients to make Butterscotch kalakand

  • For the chenna or paneer
  • 1/2 litre Full cream Milk
  • 1-2 tbsp vinegar
  • For the praline
  • 1/2 cup sugar
  • 1/4 cup chopped cashews
  • 1 tsp butter
  • Rest ingredients
  • 1/2 cup condensed milk
  • 1-2 drops yellow food colour
  • 1/2 tsp butterscotch essence

How to make Butterscotch kalakand

  1. First to make fresh homemade chhena or paneer, boil the milk and switch off the flame.
  2. Add vinegar slowly till whey separates.
  3. Sieve this in a muslin cloth and wash it well to remove the smell of vinegar.
  4. Hang it for half an hour to remove excess water.
  5. To make the praline, take sugar in a thick bottom pan and keep it on low flame.
  6. Let the sugar melt and carmaalise, don’t stir just shake the pan.
  7. When the sugar has melted and caramelised, add butter and cashews and mix well.
  8. Take it out in a parchment lined pan and let it cool.
  9. Take condensed milk in a wok and heat it on low flame.
  10. Add the chenna to it and stir well.
  11. Add the yellow food colour and keep stirring on a low to medium flame till it gets a little dry.
  12. The mix should not be over dry as it might become chewy, not too wet also so it might be difficult to set.
  13. Add the butterscotch essence and mix well and then switch off the gas.
  14. Pour the mix in a prepared pan or thali.
  15. Roughly crush the cooled praline in mortar and pestle and spread over the kalakand.
  16. Let it cool at room temperature or refrigerate for fast cooling.
  17. Cut into your desired shapes after cooling and serve.

Reviews for Butterscotch kalakand (1)

Sonal Sardesai7 months ago

This is awesome !
Reply