Click on the image, above to submit to Pinterest.
Kalakand
Kalakand is a traditional Indian recipe for a classic sweet or candy made from a blend of paneer cheese, milk powder and condensed milk boiled until it sets before being cut into shapes that is a traditional snack or treat for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kalakand.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
8
Rating: 
Tags : Vegetarian RecipesSpice RecipesMilk RecipesCheese RecipesIndian Recipes
Kalakand, a Classic Indian recipe for a blend of paneer cheese, milk powder and condensed milk boiled until it sets before being cut into shapes that is a traditional snack or treat for Diwali.
Ingredients:
500g
paneer (Indian cottage cheese)
2 tbsp milk powder
440g tin condensed milk
3 tsp ground cardamom
2 tbsp ghee
1/2 tsp orange food colouring (optional)
Method:
Bring a small pan of water to a boil, add the pistachio nuts and blanch for 3 minutes. Drain, allow to cool until they can be handled then rub off the outer peel.
Chop 5 tbsp of the blanched pistachios and set aside. Place the remaining pistachios in a food processor and grind to a smooth paste (do not add water).
Reserve 2 tbsp of the sugar then combine the remaining sugar in a pan with the water. Heat gently to dissolve the sugar, then bring to a boil and reduce down to 1 1/2 tbsp syrup.
Take off the heat and stir in the pistachio nut paste, ground cardamom and ghee. Stir continuously until the mixture comes together as a soft ball.
Spread this mixture onto a greased plate and smooth out the top. Set aside to cool then cut into your preferred shapes (rounds, diamonds, rectangles, triangles, etc).
For the white chocolate coating, break the white chocolate into pieces and melt either in the microwave or in a bain-marie (double boiler) until smooth (be careful not to over-heat, or it will split).
Cut a piece of parchment or greaseproof (waxed) paper to twice the size of the pistachio burfis. Spread over a layer of the reserved chopped pistachios then cover with the melted chocolate. Smooth the top with a spatula. Set the burfis on one half of the white chocolate then carefully fold the other half of the chocolate over the top.
Press lightly then set aside in the freezer for 30 minutes, until the chocolate has hardened.
Remove the parchment paper once the white chocolate has set. Cut into pieces and serve.
Find more Diwali Recipes Here
