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Kesar kalakand By Richa jain

Richa jain
kesar kalakand is a popular Indian dessert. Its rich taste and texture make it a perfect dessert for special Celebrations, family functions and festivals . It is also a perfect homemade dessert For fasting . It is mildly flavoured with saffron and cardamom powder and garnished with nuts.

Serves15 Servings

Cooking Time32mi.

Meal TypeDESSERT

View step by step

INGREDIENTS

  • 300 gms Cottage cheese
  • 400 gms sweetend Condensed milk
  • 8 cardamom powder
  • 1 tsp kesar /saffron essence
  • 20 cashew nuts
  • 15 almonds
  • 12 saffron threads
  • 20 few grated PistaChios
  • 20 cashews
  • As Required PistaChios and Saffron to garnish
  • As Per Required Desi ghee to grease the plate

PREPARATION

  1. 1

    Grease a Plate with desi ghee. Finely Slice almonds and pistachios.

  2. 2

    Soak kesar in 1tbsp in warm milk and crush it.

  3. 3

    Crumble Grate the paneer.

  4. 4

    Method...

  5. 5

    Soak saffron in 2 tablespoons Of warm milk.

  6. 6

    Heat Condensed milk in a pan. Add grated paneer. To it and stir Well. Add saffron milk and cardamom powder to the hot mixture. Mix well.

  7. 7

    Keep cooking low flame till the mixture Thickness. Make sure that the mixture Does not Stick to the Bottom Of the pan. Cook it For about 15 to 20 minutes.

  8. 8

    It will start to leave the sides of the Pan. The fondant Mixture Is now ready. The mixture becomes thick, then understand that your Fondant Is ready to Set Add cardamom powder before Setting the fondant.

  9. 9

    Grease a box or plate with ghee. Add and fill this mixture In it. Press the surface Of the mixture to make it uniform.

  10. 10

    Prepare a tray for setting the fondant. Grease a one-inch square baking pan with ghee.

  11. 11

    Serve garnished With 7 finely chopped or grated cashews, almonds, and pistachios. saffron can also be sprinkled. Once it's cool down Completely. set fondant In the desired Shape.

  12. 12

    Cut into squares of about 1diameter with a sharp knife.

  13. 13

    Let kesar kalakand Cool completely. Refrigerate for 3 to 4 hours for it to set.

  14. 14

    After the kalakand sets. Make cut marks And remove each Piece gently to prevent it from breaking.

  15. 15

    Kesar kalakand is ready to Serve.

  16. 16

    Tip---.

  17. 17

    If you do not want to use sweetened condensed milk, than boil the milk a lot and make it thick.