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PUMPKIN KALAKAND

Oct-29-2016
Taruna Deepak
25 minutes
Prep Time
180 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT PUMPKIN KALAKAND RECIPE

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

Recipe Tags

  • Egg-free
  • Medium
  • Diwali
  • North Indian
  • Roasting
  • Boiling
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 8

  1. 1 litre full cream milk (I used 6%)
  2. 1 litre full cream milk (for making cottage cheese)
  3. ½ cup (scant) sugar
  4. A pinch of saffron
  5. ¾ – 1 tsp cardamom powder (adjust the amount to suit your taste)
  6. ¾ cup pumpkin puree (I used sugar pumpkin)
  7. 2 tbsp finely chopped Pistachio

Instructions

  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 (1)  

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Taahira Laiq
Nov-01-2016
Taahira Laiq   Nov-01-2016

really yummy

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