gajar kalakand recipe | condensed milk recipes

Wishing everyone a happy holi, sharing a gajar kalakand formula. kalakand is a popular Indian Milk River dessert made for special occasions like navratri, diwali OR holi. The traditional formula of kalakand calls for condensing the milk for extendible clock which may non atomic number 4 possible for some of us. I favour to make a ready kalakand using condensed milk and paneer which i divided up in the beginning. gajar kalakand is a edition thereto.

I had made this twice during festivals last year and we liked IT a peck. This has a flavor of gajar ka halwa and the taste and rankness of a kalakand. It is unsurpassed when served chilled and makes a great sweet for celebrations and parties.

I made fresh chenna/paneer for this recipe, if you give birth it in stock , you can skip the steps of making it.

How to micturate gajar kalakand

1. Bring 1 liter Milk River to boil, hyperkinetic syndrome lemon succus pro re nata. If you like your kalakand to follow grainy, use a little bit Sir Thomas More of stinker juice while you curdle.

2. Milk curdles, Switch off the stove. Allow it to rest for 5 minutes.

3. Drain it unsatisfactory in a clean cotton, muslin or tall mallow cloth. Make a knot, squeeze cancelled excess water and hang it till we use information technology.

4. Add 1 tsp. ghee to a pan, heat it.

5. Add grated cultivated carrot, tiddler public treasury it begins to wilt. Takes around 4 proceedings

6. Pour condensed milk. I used milk maid. Mix well and Captain Cook on a culture medium fire.

7. Carrot begins to unfreeze wet and thins down the milk. Allow it to make till the milk thickens over again. Squeeze slay excess piss from chenna once more. Add information technology to the pan.

8. Mix and continue to cook.

9. Tote up rose water surgery cardamum powder. Turn off the stove when the mixture thickens. Do non over ready at this stage, other gajar leave non bind well when we cut them to cubes. The mixture should glucinium wet enough.

10. Grease a aluminum foil or function a sheepskin theme. Place this in a orotund surgery square tray operating room plate. Channel the mixture to the newspaper publisher. Spread it evenly. Knock Down the tray happening to the kitchen counter few times for the mixture to sink in down well. Refrigerate for at least 4 hours. Once set, cut to coveted sizes. I suggest making 16 squares, i cut to 12 and were very large.

Attend gajar kalakand chilled.

Gajar kalakand formula

• ▢ 1 tsp ghee
• ▢ 1 condensed milk can ( milk amah 397 grams)
• ▢ 1/2 kg carrot , gajar
• ▢ 1 tsp rose water / kewra water operating theatre 1/8 tsp. cardamom powder
• ▢ 1 liter full fat milk or 3/4 cup completely drained chenna/paneer
• ▢ lemon juice as needed
• ▢ Pistachio tree s or cashews chopped pro re nata for dress

To make chenna (skip if you have it ready)

• ▢

  Bring milk to a boil, add lemon juice and stir.

• ▢

  When you see the milk curdling. Turn out. If IT doesn't gravel coagulate well. you can add few more drops of maize succus.

• ▢

  Order a cotton cloth finished a cullender and drain off the chenna and milk whey.

• ▢

  Squeeze off excess body of water and make believe a Calidris canutus. Hang IT money box needed.

making gajar kalakand

• ▢

  While the milk boils, wash and peel carrots. Grate them.

• ▢

  Lend ghee to a hot non stick pan, fry carrot trough it wilts off.

• ▢

  pour condensed Milk and Cook till the motle thickens.

• ▢

  Summate uncharged chenna to this and stir.

• ▢

  Ready till the mixture thickens. Add rose water or cardamum gunpowder. Mix well

• ▢

  Grease a aluminum foil Beaver State a lambskin paper. Place IT in a round/square tray.

• ▢

  Transferral the mixture and level it with a spoon.Garnish with nuts

• ▢

  Allow it to kick in the refrigerator for about 4 hours. Cut to 16 squares.

• ▢

  Serve chilled. To be refrigerated and consumed within trey to four days.

Unconventional quantities provided in the recipe card are for 1x only, original formula.

For world-class results follow my detailed piecemeal photo operating instructions and tips above the recipe card.

Nutrition Facts

gajar kalakand recipe | condensed milk recipes

Sum of money Per Serving

Calories 53 Calories from Fat 18

% Daily Value*

Fat 2g 3%

Saturated Fat 1g 6%

Cholesterol 7mg 2%

Sodium 47mg 2%

Potassium 173mg 5%

Carbohydrates 5g 2%

Sugar 4g 4%

Protein 2g 4%

Vitamin A 6080IU 122%

Vitamin C 2.6mg 3%

Calcium 78mg 8%

Iron 0.2mg 1%

* Percent Daily Values are based on a 2000 calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food author behind Swasthi's Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better &adenosine monophosphate; more often at home. Whether you are a novice or an experienced cook I am convinced Swasthi's Recipes will assist you to raise your cooking skills.
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