Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, milk kalakand dessert. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Learn how to make Kalakand Barfi, a very popular Indian sweets recipe made during festive season like Ganesh Chaturthi. This recipe is made using sweetened. Serve kalakand as a sweet or as a dessert.

Milk Kalakand dessert is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Milk Kalakand dessert is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have milk kalakand dessert using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Milk Kalakand dessert:

1. Take 4 litres Full fat Milk
2. Make ready 3-4 cups Sugar
3. Prepare 2 pinch Green Cardamom powder
4. Prepare 1/2 cup Desi Ghee
5. Get 1 tablespoon Sooji/Rava
6. Prepare Few strands of original kasmiri kesar or Saffron

Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. This Instant Kalakand Recipe requires only three ingredients, sweetened. Simple Dessert Recipe with Milk: Traditional kalakand recipe is made by boiling and curdling milk by lemon juice or vinegar. You can also make kalakand by boiling milk until it becomes thick and cook. gajar kalakand recipe - a rich Indian dessert with all the goodness of gajar and richness of gajar kalakand

Instructions to make Milk Kalakand dessert:

1. Boil milk till half done and dont make the malai to form by continuously stirring
2. After half done, keep stirring for every 5 to 10 minutes
3. After 3/4th done, add Sooji and mix well and keep stirring well for another 10 to 15 minutes
4. Then, add Sugar, Cardomam powder and mix well and cook well….please check that the dessert doesnt burn even slightly, else taste will go baad.
5. Now, comes the job of Ghee…start adding 1 tablespoon for every 5 minutes…that is, you will add the ghee and the ghee gets absorbed completely, and the next tablespoon should be added…likewise add upto 1/2 cup…and sometimes even little more to make it more rich…you can also add original pure kesar which was soaking in warm milk for 1 minutes. To get that colour…
6. After thickens completely, off the flame and pour it in a heat resistant mould to form a shape and then garnish with cut pistachios…

Kalakand- this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge. It's crumbly, moist and just melts in your mouth. Kalakand, also known as milk cake, is a popular Indian dessert. It's a sweet that I think most people prefer to buy in stores, because of how long it takes to make. Well, I've come up with a shortcut.

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