MILK POWDER AND PANEER KALAKAND WITH PUMPKIN
WHAT IS KALAKAND?
Kalakand is an Indian milk based dessert. Traditionally, kalakand would be made by simmering milk. Kalakand is made from milk, sugar and spices which is then cooked until it is semi solid. It is then soft set before cutting into squares. There are many variations of kalakand due to the different flavourings that can be added such as mango kalakand, beetroot kalakand, dudhi kalakand, kesar kalakand, coconut kalakand, gulkand kalakand, chocolate kalakand, white chocolate kalakand and coffee kalakand, phew! This recipe is kalakand without condensed milk but instead we have used milk powder and paneer. While this is not an Instant Kalakand recipe, it is still quicker than the original because we have used milk powder. Due to the fat percentage of milk that we have in the UK, we do not get large grains of milk solids. It is easier to use paneer and milk powder to achieve a similar texture. Traditionally kalakand made on a regular stovetop. However modern technology allow us to experiment and we have successfully made 2 ingredients Kalakand using a microwave. Also Kalakand in Instant pot known as Instant Pot Kalakand or Cheat Kalakand is so easy to make with less intervention in electric pressure cooker.
PUMPKIN KALAKAND
A perfect fall or Autumn recipe because it uses beautiful seasonal pumpkin. Grated pumpkin provides extra texture and a mild flavour to this kalakand. The end result is golden-orange squares of juicy yet creamy kalakand! Pumpkin dessert recipes are some of my favourite! If you have leftover pumpkin from Halloween, then this easy pumpkin dessert is the one to go for! All ingredients can easily be found in your local supermarket. Why not add an Indian twist to Thanksgiving dinner with Pumpkin Kalakand as a unique but bang on trend dessert. Pumpkin is called called Kaddu and Kaddu Kalakand or Kaddu ka Halwa can be found in some areas in Mumbai.
WHY YOU WILL LOVE THIS RECIPE
LEFTOVER PUMPKIN RECIPES
We love going pumpkin picking in the Autumn and sometimes we can be a little over enthusiastic! With a table heaving with beautiful speckled pumpkins, we’re in the rush to make all the best pumpkin recipes that are out there! We love pumpkin waffles, Rajasthani pumpkin sabji, Roasted pumpkin and garlic hummus, One pot pumpkin pasta Low fat pumpkin falafel Vegan Harry Potter Pumpkin Pasties Vegan pumpkin spice Biscotti
INGREDIENTS FOR KALAKAND WITH PUMPKIN
➡ Pumpkin known as Kaddu, Petha or Kolu in India. We have used large orange skinned pumpkin with creamy flesh. It is usually sold in markets to carve for Halloween. They are firm in texture and grate well. However, you may use red pumpkin too. You can use canned or tinned pumpkin puree but you will not get the grated texture ➡ Chenna or Homemade paneer to provide texture, bite and richness. Chenna is not set paneer and has a little whey in so kalakand doesn’t become chewy or rubbery. ➡ Milk powder is the next ingredient. An important ingredient to make kalakand sweet. We have used full fat or full cream milk powder. You may homemade mawa or khoya instead. ➡ Sugar to sweeten the kalakand we have used regular granulated sugar. ➡ Saffron known as kesar. Adds exotic floral intense aroma, also lends gorgeous golden hue to the dish. ➡ Cardamom powder known as Elyachi powder. We will need here green cardamom powder. Simply crack the pod and remove the seeds. Place them in mortar and start grind the seeds using the pastel. ➡ Nutmeg and Mace powder go so well with pumpkin and fall or autumn desserts. Nutmeg is known as Jaiphal and Mace is called Javentri. It is optional. ➡ Ghee to saute grated pumpkin. It also brings shine and gloss to the dish. ➡ Nuts provides crunchiness, adds texture and for garnish. Skip to make nut-free desserts. We have used almond and pistachio slivers. write about contras with yellow.. ➡ Edible silver foil known as chandi ka varq. Available online and it is suitable for vegan too. ➡ Dried edible Rose petals known as Gulab ki Pankhudi
STORAGE
Whilst this Indian mithai tastes best when eaten fresh, it can stay good in the refrigerator for up to 3-4 days. Simply store in an airtight container and make sure bring it to room temperature before serving. Kalakand freezes well too. Put in one layer in a container keep for 1 month. Thaw it in the refrigerator overnight and serve at room temperature.
HOW TO MAKE PUMPKIN KALAKAND STEP BY STEP
- Dudhi Basundi Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Instagram, Facebook, Pinterest and Youtube. If by any way this post came to use to you or you enjoyed this recipe do follow us. Share this post with your friends and family or on social media with original link. If you have tried this recipe, don’t forget to rate the recipe. No cost to you but it is very important to me. Thank you!
