kesar Kalakand


Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder. 

traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.

I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.

My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.

do check my other indian sweets Recipes,kheer and if you love saffron flavor then check other recipes.

kesar burfi

kesar peda

kesar badam halwa

rava kesari

milk rava kesari

Ingredients

2 cup or 500gm Paneer/Cottage Cheese

1 tin Sweetened Condensed Milk

2 tbsp milk powder

1 tablespoon Kesar/saffron

2 tablespoon warm water

Pinch yellow color(optional)

1-2 drops of screw pine Essence (optional)

Almonds Slivered -6-8

Blanched and Silvered pistachios 8-10

1/2 tsp Cardamom powder

1 tsp clarified butter/ghee to greased

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Method

Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.

Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.

mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.

add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.

add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.

cut the kalakand into square pieces or your choice either rectangle or diamond Shape.

finally serve or store instant kalakand for a week by refrigerating.

Notes

either use grated homemade paneer or crumble with hand.

if you want to make original kalakand then skip adding saffron water for white kalakand.

I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.

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Dulche de Leche Laddoo


Dulce de Leche (Milk Based caramel ) Laddoo .it’s chewy and caramel flavoured delicious sweet. This irresistibly tasty laddoo’s on this occasion of Raksha Bandhan.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and Dulche de Leche.

Check my other laddoo recipe Coconut Almond ladoo Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

1/2 can Nestle Dulce de Leche

1 cup Desiccated coconut

1 cup  organic almond flour

1/2 tsp Cardamom powder (optional )

1/2 tbsp  Organic Ghee

For Rolling:

2 tbsp Desiccated coconut for rolling

1 tsp ghee for greasing hands

Heat a pan on medium flame and add ghee to it. Add the dulce de leche and let it heat for 2 minutes on the low -med flame.

Add almond flour, cardamom powder and mix with the dulce de leche. Add desiccated coconut powder and mix well.

Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.

Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.

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Coconut Almond ladoo


today is 2ndHousiversary 🏡 Home is the place where we keep our families, where we feel safe, And if you have a happy family, there’s no place like home for complete comfort and peace of mind. What I love most about my home is who I share it with.

An easy sweet recipe for Celebration made with almond powder, desiccated coconut and sweetened condensed milk.

Check my other laddoo recipe Cashewnut laddu Boondi Laddoo Til Mawa Ladoo Coconut Laddoo

Ingredients

1/2 can fat-Free Sweetened Condensed Milk

1 cup Desiccated coconut

1 cup  organic almond flour

1/2 tsp Cardamom powder (optional )

Few drop of rose syrup (optional )

1/2 tbsp  Organic Ghee

For Rolling:

2 tbsp Desiccated coconut for rolling

1 tsp ghee for greasing hands

Heat a pan on medium flame and add ghee to it. Add the condensed milk and let it heat for 2 minutes.

Add almond flour, cardamom powder and mix with the condensed milk. Add desiccated coconut powder and mix well.

Let it cook for 2-3 minutes while stirring continuously. The mixture should be thick such that you can roll in your hands.add a few drops of rose syrup.

Take the pan off the flame and let the mixture cool for 3-4 minutes. apply ghee on your palm and roll into small ladoo in coconut powder and serve.

Mawa Gujiya


Gujiya is a sweet dumpling made of all purpose flour and stuffed with roasted semolina or Milk solid khoya or Sweetened Coconut fillings.The outer layer is crispy & flaky while stuffing is rich & sweet.

Every part of India it’s called by different name. like Ghugra in Gujrat,Karanji @ Maharashtra, & Andhra Pradesh call Kajikayalu.

At my native in Bihar Gujiyas are called Pedakiya.It’s very popular in Bihar during a festival. There are two types of Gujiya made in Bihar: one with Roasted semolina (sooji) in which  added dry nuts cardamom powder sugar & raisins  and then deep fried in a cooking oil or ghee.another one made with filling milk Solid ,cardamom powder ,sugar & dry nuts.

My Family favourite is Mawa Gujiya which I am sharing here.

Ingredients for outer cover

All Purpose Flour – 2 cup

Milk or Yoghurt- 1/4 cup

Ghee – 4 tbsp

Cold water to make dough as required

filling ingredients

Mawa (khoya) – 1  cup

Powdered Sugar -1/4 cup or to taste

Cashew Nuts – 10-20

Raisin – 2 tbsp

Green  Cardamom Powder- 1 tsp 

Oil for frying

Method

In a bowl, add the flour & 2 tbsp of ghee and rub with your palm and fingers such that the dough appears like bread crumbs. Add  enough water to make a dough which can be rolled yet Firm dough. Divide the dough and shape into small balls. Keep aside covered for half an hour.

Meanwhile, heat a pan, add half tbsp of  ghee,add the nuts and roast till golden. Remove and cool. Once cool, make a coarse powder and set aside.In the same pan, drizzle 1/2 tbsp of ghee and add the khoya/mawa and roast for 5-6 minutes. Remove, keep aside to cool.add powdered sugar and roasted nuts into  mawa. Add the cardamom powder and mix well.keep side the prepared filling.

Now, roll each ball with the rolling pin into a thin puri Spread a tablespoon of the filling on one-half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped gujiya. Press the ends firmly so that the filling doesn’t come out during the deep frying process and use a fork to seal the edges. Alternately you can twist the edges around the gujiya.

Heat enough oil in a wide vessel to deep fry the stuffed gujiya Slowly drop 3-4 gujiyas into the oil and deep fry them on medium flame till golden brown. Turn them carefully to cook the other side as well. Drain the gujiya  with a ladle and remove to a plate.Cool and store in airtight containers. Gujiya will be  fresh for at least a week and can be stored utpo 2-3 weeks.

Kesar Peda


Ricotta cheese cooked with sugar & saffron ,decorated with Pistachios

ingredients

Ricotta cheese 1 cup

Sugar ¼ cup to taste

Saffron 15 to 20 strands

Warm milk (3 tbsp

Green cardamom powder

Ghee ½ tsp

Pistachios  slivered 10-12

Metho

Soak the saffron strands in hot milk for about 5 minutes and then keep aside. Heat a kadhai and add ricotta cheese next, add in the saffron-milk mix, sugar & cardamom powder.Mix well till sugar dissolve completely.Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool downOnce the mixture is cool enough to handle, knead it into a smooth dough. Divide the mixture into equal-sized balls.apply ghee on palm & Lightly press the balls into flat discs and shape them as u like.keep it aside to cool completely.press at the centre of each peda and gently press & decorate with slivered pistachios