Category Archives: Kalakand recipe

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju Paneer burfi – Cashew Nuts Paneer buarfi recipe for Navratri Vrat

Kaju paneer barfi can be prepared instantly. This tantalizing barfi can be prepared for any festival or fast (vrat) very easily. It is one easy recipe of tender and sweet fudge prepared with paneer, cashews and sugar. This tastes super delicious and relished everyone.

This barfi keeps good in the fridge for about a week or so in refrigerator. You can store them in any box/container or jar. You can make this dish with freshly prepared paneer or from ready made paneer. The paneer is crumbled and cooked in sugar and allowed to set. Cut the barfi in desired shape and size and relish eating. Try making this recipe at your home today and impress your dear ones.

Directions

Getting ready:

Take cashews and milk in a big bowl and soak it in milk for 2 hours.

kaju paneer barfi

Grease a plate with some ghee.

kaju paneer barfiMaking:

Grind the cashews along with milk in a mixture jar and make a fine paste. Also add sugar to the paste and churn again to make a fine paste. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.

kaju paneer barfi

Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste to it. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.

kaju paneer barfi

Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate. Spread it evenly with a spatula on the plate. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.

kaju paneer barfi

Now cut the barfi in desired shape and size. Pick each barfi carefully and place it on a plate.

kaju paneer barfi

Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it. Close and press the mold gently. Remove the excess mixture.

kaju paneer barfi

Open and take the modak out of the mold. Place the modak on a plate. Similarly, prepare the remaining modak.

kaju paneer barfiServing:

Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

Suggestion

  • Stir the mixture well so that it doesn’t stick to the bottom.
  • For 12 to 20 barfi chunks
  • Time – 40 minutes

Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe for Navratri Vrat kaju paneer barfi
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 1 cup (150 grams)
  • Milk – 1 cup
  • Paneer – 250 grams
  • Sugar – ¾ cup (150 grams)
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp
  • Pistachios – 10 to 12 (for garnishing)
Instructions
  1. Take cashews and milk in a big bowl and soak it in milk for 2 hours.
  2. Grease a plate with some ghee.
  3. Grind the cashews along with milk in a mixture jar and make a fine paste.
  4. Also add sugar to the paste and churn again to make a fine paste.
  5. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.
  6. Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt.
  7. When the ghee is hot, add cashew-sugar-paneer paste to it.
  8. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  9. Now add cardamom powder into the mixture and turn off the flame.
  10. Take out the mixture is a greased plate.
  11. Spread it evenly with a spatula on the plate.
  12. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.
  13. Now cut the barfi in desired shape and size.
  14. Pick each barfi carefully and place it on a plate.
  15. Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it.
  16. Close and press the mold gently. Remove the excess mixture.
  17. Open and take the modak out of the mold.
  18. Place the modak on a plate. Similarly, prepare the remaining modak.
  19. Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.

 

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk Cake Recipe – Milk Cake Kalakand Recipe

Milk cake is special sweet dish from Uttar Pradesh and Haryana. This can be prepared on any festival. This delectable sweet is prepared with milk, where milk is cooked until it gets dense and grainy in texture. It’s further cooked with sugar and allowed to set for almost 24 hours.

This dish is really satisfying! A treat for all those you love easting sweet. Milk cake which usually takes number of hours and hard work can be prepared easily using this recipe. Follow the step by step instructions and it’s sure that everybody will love it at your home!

Directions

Getting ready:

Cut the lemon into half. Squeeze lemon juice into a bowl.

milk cake

Peel the cardamoms take out seeds and ground to make a coarse or fine powder. Grease a vessel with some ghee.

milk cakeMaking:

Add milk in a heavy bottom vessel and place it on flame for simmering. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).

milk cake

Cook until milk reduces to 1/3 in quantity. When the milk remains 1/3 in quantity reduce the flame. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture. Leave it as it is for half a minute on low flame. Do not stir the milk at this point

milk cake

After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.

milk cake

When the mixture has becomes very thick then add green cardamom in to the mixture and mix well. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.

milk cake

Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.

milk cake

Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Place the milk cake slices on a serving plate.

milk cakeServing:

Serve this mouth drooling milk cake as it is as a dessert and relish eating.

milk cakeSuggestions

  • You are required to stir the milk while simmering it. Stir it really well, by bringing the ladle to the bottom of the vessel so that milk doesn’t stick to the bottom. Make sure the milk doesn’t get brown from the base.
  • Making milk cake needs a lot of patience and plenty of time. Make sure that after adding sugar, you cook the mixture until it gets thick in consistency. Only then the cake will set appropriately. It takes 24 hours for setting the milk cake.
  • With these ingredients you’ll get 800 to 900 grams of milk cake
  • Time – 90 minutes

Milk Cake Recipe - Milk Cake Kalakand Recipe milk cake kalakand
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk – 2.5 liter
  • Sugar – 1 cup (250 grams)
  • Ghee – ½ tsp
  • Lemon – 1
  • Cardamom powder – 1 tsp
Instructions
  1. Cut the lemon into half.
  2. Squeeze lemon juice into a bowl.
  3. Peel the cardamoms; take out seeds and ground to make a coarse or fine powder.
  4. Grease a vessel with some ghee.
  5. Add milk in a heavy bottom vessel and place it on flame for simmering.
  6. Simmer the milk on high flame first and when you see a gentle boil, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
  7. Cook until milk reduces to ⅓ in quantity. When the milk remains ⅓ in quantity reduce the flame.
  8. Now add 3 to 4 tsp lemon juice into it and mix well to give it a grainy texture.
  9. Leave it as it is for half a minute on low flame. Do not stir the milk at this point
  10. After half minute start stirring the milk again constantly and cook until it gets denser in consistency. Keep the flame low. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
  11. Cook milk till it gets really thick in consistency. When the milk gets thick in consistency, it gets brown and fragrant.
  12. Add sugar into the mixture, reduce the flame and stir constantly.
  13. When the mixture has becomes very thick then add green cardamom in to the mixture and mix well.
  14. The mixture has turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
  15. Keep aside the vessel to set the milk cake for complete 24 hours. Later, to separate out the milk cake from the vessel, run a knife all around it.
  16. Re-heat the container over the flame for 5 to 6 seconds. With this milk get easily separated from it.
  17. Now flip the vessel upside down over a plate and tap on the top to separate out the milk cake.
  18. Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside.
  19. Place the milk cake slices on a serving plate.
  20. Serve this mouth drooling milk cake as it is as a dessert and relish eating.