Kalakand

Kalakand is a milk based sweet which is normally prepared on festive occasions.

It used to be a long process where milk is cooked until it thickens and then the rest of the ingredients get added into it.

The paneer (cottage cheese) too would be home made.

I still prefer to prepare the paneer the previous night. Although generally we put some weight on it to extract all the moisture, when preparing this dish, I avoid doing so to retain the moisture as the end result is a perfect grainy textured Kalakand.

I prefer using milk powder instead of khoya as it saves time and tastes the same while cutting the entire process much shorter as making khoya from scratch is a long process.

You may increase the amount of sugar as per your preference.

Ingredients:

Paneer/cottage cheese – 1 cup grated

Milk Powder – 1 cup

Ghee – 2 table spoons

Brown Sugar – 5 table spoons

Almond slivers – 1 table spoon

Pistachio flakes – 1 table spoon

Cardamom powder – 1/2 teaspoon

Milk – 1 cup

Method:

In a heavy bottomed pan, preferably a non stick or ceramic pan, add milk and boil it – stirring occasionally until it thickens and reduces in quantity. This may take about 10-15 minutes.

Add in the grated Paneer and milk powder, mix well so that any lumps that may form disintegrate. Keep sautéing until you get a grainy texture.

Now add ghee followed by the brown sugar and cardamom until the mixture begins to form a ball leaving the sides of the pan.

Grease a small baking dish with some butter and transfer the mixture into the dish.

This may take about 12 – 15 minutes.

Garnish with pistachios and almond slivers

Pat it with the back of a ladle or a turner to smoothen the top and allow it to cool.

Once warm (no longer hot), cut them into square bits and enjoy.

Straw Mushrooms Masala

Make most of the mushrooms when available in abundance.

Tried these Straw Mushrooms Masala with coloured peppers. Was very happy with the unique and creamy masala. Rich, creamy and delicious.

Do try them. I am sure you will love it.

Ingredients:

Onions-2 chopped

Straw Mushrooms chopped-about 8-10

Tomatoes-2 small chopped.

Red and Yellow Capsicum – Half a piece of each peppers.

(Apply oil all over the capsicum and roast the capsicum for a minute over direct flame or on a tava. Chop them into big bits and keep aside.

Chilli powder(coarse)- 1 spn

Turmeric powder – 1/4 spn

Green Chilli – 1 fine chopped

Salt to taste.

Kasuri methi-1/4 spn

Milk-1/2 cup

Cashew nut 4-5 soaked

Oil – 3 tablespoons

Garlic-10 cloves(roasted on tava or direct flame and then peeled.

Method:

Take some oil in a pan and add in the chopped onions, soaked cashew nuts and garlic and saute them till its pinkish and then add in the chopped tomatoes.

Grind the mixture in a mixie adding half cup of milk.

In the same kadai add the remaining oil and chopped green chillies, haldi and chilli powder and then the chopped mushrooms and the ground masala. Mix well and cook for about 3 mins.

Add in the chopped capsicums and switch off the flame

Pointed Gourd Rolls

Pointed Gourd also known a Parwal is mostly grown in india and some of the Asian countries.

It aids digestion, detoxifies the body and also purifies the blood.

It has many health benefits and is easy to cook. It’s rich in vitamin C sand B. Helps aid digestion.

Today I tried making some pointed gourd rolls which I was glad I tried. It turned out perfect and yummy. My family enjoyed them.

Ingredients:

Milk Powder – 1 cup

Powdere sugar – 2 table spoons.

Ghee – 2 table spoons

Cardamom powder – 1/2 spoon

Pista flakes – 2 table spoons

Pointed gourd – 4

Soda bi carbonate -1/4 spoon

Water – 1 cup

Cashew nut powdered – 2 spoons

Milk – 1/2 cup( cold )

Method:

Peel the pointed gourd and slice them into tiny bits.

Add them to boiling water to which soda bicarbonate is added.

Blanch them for 2-3 minutes and drain the water.

This step is essential to retain the green colour of the pointed gourd.

Now put them in cold water for a minute and strain them. Pat them dry on a dry cloth or tissue.

In a bowl add the cup of milk powder and ghee.

With the help of your fingers lightly rub the mixture to get a grainy texture.

Once it turns grainy in texture add in the powdered sugar, cardamom powder, cashew powder and the blanched pointed gourd bits.

Now add in the milk spoon by spoon to get a soft dough.

Heat a pan and sauté the mixture for 5-6 mins on low heat until the mixture turns into a ball and leaves the pan

You may grease your hand with some ghee so that it does not get sticky.

Wrap the dough in a foil or cling film and allow it to rest in the refrigerator for about 45 minutes.

Roll each piece over the slivered pista or pista flakes.

Refrigerate for another half and hour or so.

Please note the amount of milk to knead may be less than what is mentioned.

Also you may increase the sugar as per your preference.

Sitaphal Basundi (Custard Apple)

Ingredients:

  • UHT Full cream Milk-1 litre
  • Sugar-3 table spoons
  • Custard Apple-1 (skinned n deseeded)

Method:

Boil 1 litre of full cream milk in a heavy bottomed kadai until it is reduced to almost half .Now add about 3 table spoons of sugar and mix well and cook for another 20 mins. Once it thickens remove from the flame and keep it aside to cool.Meanwhile deseed the Sitaphal and put the pulp in the mixer and run the mixie for a second.

Mix well into the basundi and refrigerate it until cold.

U may garnish with nuts.

img_6642