#kalakand recipe with condensed milk

[sri2annapurna]

Five tempting sweet recipes to make your Navratri fasting tasteful

2. Kalakand: Grate or finely crush 250-300 g paneer to make approximately tightly packed cups.

In a thick-bottomed pan or kadhai, combine 1 tin/can (400 g)

sweetened condensed milk.

Stir in the grated or crumbled paneer and condensed milk.

Combine thoroughly.

Season with sugar to taste.

Simmer this mixture over low heat, stirring occasionally.

In the meantime, grease a pan or tray with ghee or oil. Line it with

parchment paper if desired.

Stir the mixture frequently to prevent it from sticking to the bottom of

the pan.

As the kalakand mixture simmers and begins to cook, it will thicken.

When the combination is finished,

3. Sweet potato Halwa- Boil Sweet potatoes

 Heat a pan and add ghee 

Add sugar if it’s required 

 Cook the halwa 

 Now serve & garnish with dry fruits.

We wish you a prosperous Navratri in 2023. from Sri Annapurna. Sri

Annapurna is among the top sweet shops in Varanasi. Our karigars are experts.

in preparing all kinds of milk sweets in Varanasi, and we are renowned for the

same. At Sri Annapurna, we are here to add deliciousness to your fasting.

You can enjoy our special Navratri sweets collection and Falahar collection at

your home with our online delivery services. To make your food special

You can visit your nearest Sri Annapurna Outlet and experience the cozy

ambiance and excellent services.

[happyworldtours]

Rajasthan, a land of heritage and vibrant culture, always attracts people around the world. Whether it is the majestic architecture of palaces or gorgeous forts or soothing lakes or beautiful deserts, you will recollect everything for the rest of your life. But your Rajasthan trip is incomplete without experiencing the delicious dishes. Due to arid weather conditions, green vegetables are rarely produced here. So, the Rajasthani people had invented unique recipes. These dishes are not only unique in flavour but also unforgettable in taste. Here are some mouth-watering Rajasthani dishes that you must try.

List of best Rajasthani foods

Dal batichurma: It is the signature dish of Rajasthan. Bati is the dough that is stuffed with refine oil, ajwain, salt, chilli powder, heeng and baked until it is crunchy enough. Then this crunchy Bati is dipped in ghee and served with dal (lentil curry).

Churma is a sweet dish. Coarsely ground flour crushed and prepared with ghee, sugar, cashew and raisin. This spicy and sweet dish is a great combination—a perfect dinner after a day-long trip.

Gatte ki sabzi: Gram flour (besan) stuffed with salt, turmeric powder, ajwain, coriander powder, red chilli powder is used to make dumplings. These dumplings of gram flour (besan) dipped in a tangy gravy of curd or buttermilk, tomato and various spices to prepare this dish. You can enjoy this dish with roti and rice.

Kadhi: This gravy is made up of buttermilk, gram flour, spinach, and besanpakodas are added to this gravy. The gravy is a bit sour, which will give your taste buds a different taste. You can enjoy kadhi with steamed rice. A nice one for lunch!

Bajre ki roti: Rajasthan is the top producer of this highly nutritious Pearl Millet (Bajra). Generally, in the village areas, thick Bajra rotis are baked over coal or cow dung cake. It is mainly served with garlic sauce (lahsun ki chutney).

Onion Kachori: Pyaaz ki kachori is made from flour, and onions mixed with spices is filled inside. You can take onion kachori with chutneys and kadhi. An excellent dish for breakfast!

Mawa Kachori: Areyou bored of eating spicy samosa and kachori? Don’t worry; this yummy sweet kachori is the perfect dish for sweet lovers. This kachori is filled with mawa and various dry fruits.

Ghevar: This sweet dish is one of the most well-liked in Rajasthan. This crunchy sweet is prepared with flour, ghee, milk, mawa and toppings with dry fruits.

Boondi Raita: A little sour, a little salty and a little spicy dish will surely refresh your flavour. Dry spice powders like coriander powder, chilli powder, cumin powder are mixed with curd. Boondi is added with this, and lastly, chopped coriander leaves or mint leaves are mixed. It best goes well with jeera rice, biryani or pulao.

Kalakand: Alwar, a city in the foothills of the Aravalli ranges, is famous for kalakand or so-called milk cake. This soft and luscious sweet is perfect for your dessert. Condensed milk is mixed and boiled with chenna until it starts to thicken. This sweet is flavoured with cardamom and sometimes decorated with chopped nuts.

Masala Chaas (Buttermilk): Rajasthan and masala chaas both are deeply connected. This refreshing drink is must need due to the harsh weather condition. Cumin powder, black salt, chat masala are mixed with curd and garnished with freshly chopped coriander leaves or mint. Enjoy the drink with the main course.

Conclusion: So, these dishes you can include in your breakfast or lunch or dinner. I am pretty sure that after knowing about these Rajasthani preparations, you are getting impatient to have these. What is your favourite Rajasthani dish?

[bestevertake]

Are you a fan of Indian sweets but don't have the time or patience to spend hours in the kitchen? If so, you're in luck! We have an easy-to-follow recipe for making kalakand mithai in just 10 minutes. Kalakand is a popular sweet dish in India, made from paneer (cottage cheese) and condensed milk. It has a soft, crumbly texture and a deliciously sweet taste that will leave you wanting more. In this article, I will guide you through the process of making kalakand mithai in just 10 minutes. We'll cover everything from the ingredients you'll need to the step-by-step process of making this mouth-watering dessert. So, let's get started! To make kalakand mithai, you'll need the following ingredients:Step 1: Preparing the PaneerStep 2: Making the Kalakand MixtureStep 3: Mix the IngredientsStep 4: Cook the MixtureStep 5: Garnish and ServeTips to Make Perfect Kalakand MithaiTip 1: Use Fresh PaneerTip 2: Don’t Overcook the PaneerTip 3: Use Condensed MilkTip 4: Add FlavoringsTip 5: Use a Non-Stick PanTip 6: Keep StirringTip 7: Don’t Overcook the MixtureTip 8: Use a Flat PlateTip 9: Let it Cool To make kalakand mithai, you'll need the following ingredients: 1 can of condensed milk 1 cup of paneer, grated or crumbled 1/4 cup of sugar 1/4 cup of milk powder 1/4 cup of milk 1/4 tsp of cardamom powder A few saffron strands Chopped nuts for garnishing Step 1: Preparing the Paneer To make kalakand mithai, you'll need fresh paneer. If you don't have paneer, you can make it at home using milk and lemon juice. To prepare paneer, heat 1 liter of milk in a saucepan and bring it to a boil. Turn off the heat and add 2-3 tbsp of lemon juice to the milk. Stir well and let it sit for 5-10 minutes until the milk curdles. Drain the curdled milk using a muslin cloth and wash the paneer under cold water to remove any lemony flavor. Homemade paneer will give better results, but store-bought paneer works just fine. Step 2: Making the Kalakand Mixture In a microwave-safe bowl, mix the grated paneer and condensed milk. Add a teaspoon of ghee and mix well. Microwave the mixture on high for 3 minutes. Take the bowl out of the microwave and stir the mixture well. Step 3: Mix the Ingredients In a non-stick pan, mix the condensed milk, grated paneer, sugar, milk powder, milk, cardamom powder, and saffron strands. Mix well until all the ingredients are well combined. Step 4: Cook the Mixture Cook the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan. Keep stirring until the mixture thickens and starts to leave the sides of the pan. This should take about 8-10 minutes. Step 5: Garnish and Serve Once the mixture thickens, pour it into a greased plate or tray. Smooth out the mixture using a spatula and sprinkle chopped nuts on top for garnishing. Let it cool down for 5-10 minutes before cutting it into pieces. Your kalakand mithai is ready to serve! Enjoy the creamy and crumbly texture of this delicious dessert with your friends and family. https://youtu.be/bMkTElOu2js Tips to Make Perfect Kalakand Mithai Tip 1: Use Fresh Paneer Paneer is the main ingredient in kalakand, and the quality of the paneer plays a crucial role in the taste and texture of the dish. Always use fresh paneer for making kalakand. You can make paneer at home or buy it from a store. Homemade paneer is always better as it is fresh and free from preservatives. Tip 2: Don’t Overcook the Paneer Paneer can easily become rubbery if overcooked. To make perfect kalakand, cook the paneer until it is just soft and crumbly. If you cook it for too long, it will become tough and chewy, and your kalakand will not have the desired texture. Tip 3: Use Condensed Milk Condensed milk is the key ingredient that gives kalakand its signature rich and creamy texture. Use good quality condensed milk to make the dish.

You can use sweetened or unsweetened condensed milk, depending on your preference. Sweetened condensed milk will make the kalakand sweeter, while unsweetened condensed milk will give it a milder sweetness. Tip 4: Add Flavorings Kalakand can be flavored in many ways. Some popular flavorings include cardamom powder, saffron, rose water, and chopped nuts. Adding flavorings will enhance the taste and aroma of the kalakand and make it more interesting. You can experiment with different flavorings to find your favorite combination. Tip 5: Use a Non-Stick Pan When making kalakand, it is important to use a non-stick pan to prevent the mixture from sticking to the bottom and burning. A non-stick pan also makes it easier to stir the mixture and ensure that it cooks evenly. Tip 6: Keep Stirring Stirring the mixture continuously is essential to prevent it from sticking to the bottom and burning. Keep stirring until the mixture thickens and starts to leave the sides of the pan. This will ensure that your kalakand has a smooth and creamy texture. Tip 7: Don’t Overcook the Mixture Overcooking the mixture can cause it to become dry and crumbly. To avoid this, stop cooking the mixture as soon as it starts to leave the sides of the pan. This will ensure that your kalakand has a soft and moist texture. Tip 8: Use a Flat Plate To shape the kalakand, transfer the mixture to a flat plate and spread it evenly. Use a spatula to smooth out the surface and make it level. You can also sprinkle chopped nuts or saffron on top for decoration. Tip 9: Let it Cool Once you have shaped the kalakand Mithai, let it cool to room temperature before cutting it into pieces. Cutting it while it is still warm can cause it to crumble and fall apart. Once it has cooled, cut it into small pieces and serve. Also See -15 Must-Try Festival Foods Across America

[tastyfood99-blog]

Kalakand Recipe | Diwali Special | Easy To Make Sweet Recipe | Ruchi's Kitchen

New Post has been published on https://www.tastyfood99.com/kalakand-recipe-diwali-special-easy-to-make-sweet-recipe-ruchis-kitchen/

Kalakand Recipe | Diwali Special | Easy To Make Sweet Recipe | Ruchi's Kitchen

[sozesty-things]

Kalakand - Milk Cake 4 Ingredients Microwave Recipe

MICROWAVE KALAKAND 

*NOTE: This depends on the power of the microwave. For us, it took 15 minutes to get a dried kalakand mixture.

*Ingredients: Sweetened Condensed Milk 1 can / 14oz Ricotta Cheese 1 can / 15oz Cardamom Powder 1 teaspoon Chopped Pistachios Chopped Almonds 

Method: 1. Take a microwave safe mixing bowl, and add condensed milk to it. Next, add the ricotta cheese to the mixing bowl. 2. Using a whisk, mix both the cheese and condensed milk until the mixture is smooth. 3. Microwave the mixture for 5 minutes. After 5 minutes, carefully remove the mixing bowl. You can see the mixture has slightly thickened up. Stir the mixture and microwave it again for 4 minutes. 4. Remove from the microwave, cover and microwave again for another 3 minutes. 5. Remove from the microwave, uncover and microwave again for another 2-3 minutes until the mixture is devoid of all moisture. 6. Add cardamom powder and mix well. 7. Add the kalakand mixture in a tray and spread uniformly. 8. Top with pistachios and almonds and pat down slightly so they stick to the mixture. 9. Refrigerate to set for a couple of hours. 10. Cut into squares and enjoy! 

#kalakand #kalakandrecipe #indiansweets #mithai #milkcakerecipe #4ingredientsrecipe #microwaverecipe #sozestyrecipes

[wineaboutcoffee]

Super easy microwave kalakand 1 tin condensed milk 1 container ricotta cheese (15 oz) 2 tsp Cardamom powder Crushed pistachios (for garnish) Combine condensed milk and ricotta cheese in a microwave safe container. Cover (to prevent splatters) and microwave on high for 5 mins. Stir and microwave for 4 mins. Stir and microwave for 3 mins Stir and microwave for 2 mins. Add cardamom powder, stir microwave for 1 min. At this stage, it should be of a moldable consistency. If not, microwave and stir in 1 min increments until you get the desired consistency. Press into a square container (if desired) and top with crushed pistachios. Let cool, cut, and enjoy. :) #kalakand #kalakandrecipe #diwali #diwalisweets #recipes #recipe #diwali2020 #diwalifood #diwalivibes #yummy #yummyfood #diwalirecipes https://www.instagram.com/p/CHmZiXdFB1K/?igshid=en5hchpgojji

[mythologyganesha]

Cooking : kalakand recipe secret ingredient - cookingshooking hindi |

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[roastedqafila]

INSTANT KALAKAND WITH CONDENSED MILK! Who doesn't love diwali sweets? And one of my favourite diwali sweets is Kalakand. Now I know that the preparation of kalakand is a long and tedious process that requires just stirring the milk on the heat for about an hour or two. So yesterday, I tried to make an instant version of kalakand using condensed milk and cottage cheese (paneer) and it turned out to be pretty yummy. And that's why here I am sharing this recipe with you 😂 INGREDIENTS - Sweetened Condensed milk (Milkmaid) - 200 gm. Grated Cottage cheese (paneer) - 100 gm. Milk powder - 1 tbsp. Cardamom powder (optional) - 1/2 tsp. INSTRUCTIONS - In a heavy bottom saucepan or a kadhai, heat th Condensed milk, paneer, milk powder and the cardamom powder on medium-high heat . Mash the paneer. Keep stirring the mixture to keep it from sticking to the bottom. After about 7-8 minutes, the mixture will start to thicken. Cook for another 3-4 minutes and take th pan off the heat. Pour the mixture in a greased tin and let it set in the refrigerator for minimum 30 minutes. Although it will be set and ready to eat, Its still a good idea to let it chill in the fridge for another 2-3 hours because that will let the flavour to seep in properly. Your kalakand is ready! Enjoy! 😋 Do make this recipe and tag me @roastedqafila 😊. . . . . . . . . . . . #kalakand #diwalisweets #diwali2020 #diwali #diwalirecipes #roastedqafila #dipawalirecipes #foodphotography #mithai #indianmithai #indianmithai #festiverecipes #festiveseason #diwaliseason #foodie #milkmaid #foodstagram #instafood #foodlover #yummy #life #delicious #foodies #instagood #foodblog #foodiesofinstagram #foodlovers #love (at Dehra Dun, India) https://www.instagram.com/p/CHZweLhhNYP/?igshid=kb98lnx6bxav

[ishikajain16-blog]

MÏLK CAKE | KALAKAND --IN MY TERMS KNOWN FOR THE KING OF ALL THE MITHAI'S__#As it Was Mine al time Favorite Sweet☺️😋😉

😋Kalakand is a rich milk cake. one of the popular Indian sweets. The traditional way of making kalakand sweet is a long one and takes some time. Milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. In the kalakand, you can add dry fruits as well flavorings of your choice. Many usually add cardamom powder and rose water. You can even add saffron or for a fusion kind, even vanilla extract will be good. ☺️☺️

♥️🇮🇳India is home to several delicacies and there are many traditional desserts that you can prepare at home. Of all the popular desserts, gulab jamun, kaju ki barfi and milk cake are most preferred on special occasions and festivals.

Here, we are talking about milk cake, which you can also say is milk fudge made from solidified and sweetened milk. It’s a grainy dessert which is soft and melts in your mouth in a bite. You can easily find milk cake on festivals like Teej and Diwali. It is an all time hit dessert recipe and can be made quickly made at home in just 35-minutes. These days, you can find several versions of milk cake in sweet shops and restaurants and that’s because of its popularity. These days, milk cake can be made quickly without curdling milk and solidifying it. Many people use paneer and condensed milk for making this delectable dessert. There is another gooey version of milk cake and it’s often called as kalakand. The only difference between the two is the texture and the colour, where kalakand is known to be white in colour and milk cake is brownish in colour. Apart from that, milk cake has lower moisture content, its sticky and more chewy; on the other hand, kalakand has high moisture content, less chewy or more gooey and is not sticky at all.

#_Process of Making MÏLK CAKE/ KALAKAND :-

1. Grate 250 to 300 grams paneer. You can also crumble the paneer. If the paneer is refrigerated, then I suggest to grate it. If using freshly made paneer or chenna, then you can crumble it. Crumble finely. There should be no chunks in the crumble. You should be able to get about 2 cups of tightly packed grated or crumbled paneer.

2. Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.

3. Add the grated or crumbled paneer to the condensed milk.

4. Mixx it well.

5. I did add some sugar as I felt the sweetness was less for us. I added 1 tbsp sugar. You can check the taste and add sugar accordingly.😊

6. Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.

7. Meanwhile grease a pan or a thali with some ghee or oil.

8. Stir the mixture often so that it does not stick to the bottom of the pan.The kalakand mixture will start thickening as it simmers and begins to cook.

10. When the mixture gets thickened well, switch off the flame. It took me 15 minutes on a low flame. Depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. The mixture just need to get thickened well like you see in the below pic. The mixture should not look dry and some moisture should be there.

11. Remove the pan from the flame. Add ¾ tsp cardamom powder. Stir very well.Now pour the kalakand mixture in the prepared pan/plate/thali.

12. Shake the pan so that the mixture spreads evenly. You can also level with a spoon or spatula. crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. You can also slice the dry fruits.

13. Sprinkle coarsely crushed dry fruits or thinly sliced dry fruits all over the kalakand.Gently press the dry fruits with a spoon. Cover and allow the kalakand to become warm or cool completely at room temperature. Cover with a foil or lid and then keep in the fridge for a couple of hours to set.

#_YOU CAN SERVE BY DECORATING WHATEVER THE WAY YOU WANT IT TO BE LOOK LIKE🥰🥰🥰🥰

14. Slice kalakand with a knife. in case if you cannot slice the kalakand, then don’t worry. You can just serve it with a spoon like a halwa. It still tastes delicious.

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[foodtrails25-blog]

Mathura Ke Pede, milk fudge made with milk solids/khoya and sugar, gluten-free Indian sweet for fastings days and festivals like Janamashtami and Deepawali

Mathura Ke Pede are from the Holy city of Mathura in Uttar Pradesh India.

Mathura a famous city in Western U. P in India, known as the birth place of Lord Krishna. A land of Holy significance form many Hindus. Apart from it’s religious significance Mathura is also famous for  it’s various other delciaces other than Mathura Ke Pede. Like the Dookbiwale Aloo(Rasewale Aloo Tamatar) potatoes in spicy tomato gravy without onions and garlic, served with Kachoris or Pooris(Bedmi Poori). Malai Lassi( sweet yogurt preparation with cream). Whenever you plan to visit the city of Mathura do not forget to gorge on it’s delicacies and pack a box of Mathura Ke Pede for your loved ones.

As a kid I remember whenever any family member or family friends visited Mathura they always got a box of Mathura K Pede. Soft melt in mouth Pede are different in the regular peda which are light cream in color. Mathura ke Pede are light brown in color and have strong cardamom flavor. Coated in boora(a kind of powdered sugar used for making Indian Sweets) and decorated with few ilaichi(cardamom) seeds, they flavorful pedas are a class apart.

There is another city in U.P that makes almost the same kind of Peda , not known to many is Gajrola.  We have very fond memories of Gajrola ke Pede that one of our dearest Uncle used to bring for us whenever he visited us.

Ingredients for Mathura Ke Pede

Traditionally Mathura Ke Pede are prepared from Khoya or Mawa, milk solids left after cooking for hrs in a thick bottomed Kadhai or Pan. It required continuous stirring or monitoring. Making Mawa at home is a time consuming process, and requires continuous monitoring. You can use store-bought khoya/mawa or can make it at home also.Check how to make Khoya at home.

Tagar/Boora a kind of fine powdered sugar is used as sweetener.If you do’t have Tagar then you can use finely powdered sugar or castor sugar as I have used here. The characteristic flavor of Peda comes from the Cardamom powder and seeds on the peda. Do not forget to add it.

Now if you do not have Khoya or have much time to make Khoya at home, here is my easy peasy recipe for making Mathura Ke Pede from milk powder , ghee and fine castor sugar. No worries, if you can’t go to store to pick khoya or it is not available at the grocery stores. Pedas made from milk powder or Milk Mawa Mawa (available in Indian Grocery stores in US) can be used to make these melt in mouth pedas.

  Let’s see how to make Mathura Ke Pede..

Here are both the methods to make pede, from milk powder and from mawa and castor sugar as it is not easily available in other countries.  .

Make Pede from Khoya/Mawa  

To make Pede from Khoya or Mawa  ,cook 1 Cup khoya with 2 tbsp of ghee in  a heavy bottomed pan or kadhai till it turns light brown.

Meanwhile in a separate pan, add 1/4 cup of sugar and 2-3 tbsp of water. boil the solution and make sugar syrup of 1 thread consistency.

When Mawa is roasted to light brown in color, transfer it to another dish or plate and keep it to cool.

Mix the hot sugar syrup of one thread consistency in mawa mixture.

Cool the mixture and shape in peda when it is warm. Roll in castor sugar/boora and garnish with cardamom seeds or finely chopped pistachios or almonds.

(Will update the pics shortly as I made, Pedas this time with milk powder). Also, all the steps after the mixing of milk powder with milk are similar to that making  pedas from khoya. You can refer to the pics below.

To make Pede from Milk Mawa or Milk Powder and milk

To make pedas with milk powder, I have used evaporated milk that is available here in US. You can use full fat cream milk also if you do not have evaporated milk. Evaporated milk is thickened milk just like condensed milk, but without sugar.

To make Pede, add milk ghee and evaporated milk and mix well. Switch on the flame on low, once ghee melts,boil milk and ghee mixture for 1-2 minutes. If you are not using full fat milk not evaporated milk, boil it for 4-5 minutes, then add add milk powder and cardamom powder to the milk.

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This mixture is just like the mawa that we use for making pedas and other sweets.

Start cooking the mixture, till it starts turning light brown.

Meanwhile in a pan add sugar and 2-3 tbsp of water. Make sugar syrup of 1 thread consistency.

Keep on stirring so that mawa doesn’t burn.

Add sugar solution of one thread consistency and  mix it well. When you are comfortable to touch the khoya mixture, make small tennis ball or lemon sized pedas. Flatten a bit by hand.

Roll in castor sugar and garnish with elaichi or cardamom seeds.

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You can also garnish these with finely chopped nuts like almonds and pistachios. I skipped it as the original pedas from Mathura have only cardamom seeds on it.

Mathura Ke Pede

Melt in mouth Mathura Ke Pede from the famous city of Mathura, made with ilk powder and castor sugar.

2 Cups Milk Powder/Milk Mawa

1/2 Cup Evaporated Milk or Full Fat Milk

1 tsp Cardamom powder

Cardamom Seeds for Garnish

1/4 Cup Desi Ghee

For Sugar Syrup

1/4 Cup Castor Sugar

2-3 tbsp Water

To make Pede, add milk ghee and evaporated milk and mix well. Switch on the flame on low, once ghee melts,boil milk and ghee mixture for 1-2 minutes. If you are not using full fat milk not evaporated milk, boil it for 4-5 minutes, then add add milk powder and cardamom powder to the milk.

This mixture is just like the mawa that we use for making pedas and other sweets.

Start cooking the mixture, till it starts turning light brown.

Meanwhile in a pan add sugar and 2-3 tbsp of water. Make sugar syrup of 1 thread consistency.

Keep on stirring so that mawa doesn't burn.

Add sugar solution of one thread consistency and  mix it well. When you are comfortable to touch the khoya mixture, make small tennis ball or lemon sized pedas. Flatten a bit by hand.

Roll in castor sugar and garnish with elaichi or cardamom seeds.

Do make these pedas on your special occasions for your loved ones. You can also make these on festivals like Ganesh Chathurthi or any occasion for Bhog Prasad along with other offerings.

These pedas can be consumed during fastings days as there is no wheat flour or in fact any kind of flour. These are nut free and not much of sugar is used in it.

Other Indian Sweets that can be made at home for festivals … Malai Ladoo, Kalakand, Mohanthal , Chawal Ki Kheer , Makhane Ki Panjiri and many more.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

        Mathura Ke Pede Mathura Ke Pede, milk fudge made with milk solids/khoya and sugar, gluten-free Indian sweet for fastings days and festivals like Janamashtami and Deepawali…

[kuppukitchen-blog]

Kalakand/milk cake ... #kalakand #milkcake #indiansweets #diwalisweets .... Ingredients: 2 cup grated cottage cheese,1 cup condensed milk,1 spoon cardamom powder,chopped pistachios,cashews & almonds... Recipe: firstly,In a pan pour condensed milk(can be prepared at home), heat on low flame,wait for boil, further add grated cottage cheese,mix well,mix & mash continuously till the mixture thickens,keep stirring ,add cardamom powder,mix well,take a greased pan,turn off flame, transfer mixture to greased pan,level it up,set to a block,garnish with chopped dry fruits,press gently with the help of spoon so that nuts stick to kalakand,cool it completely for 2 to 3 hour,cut the kalakand into square pieces ,serve and store in refrigerator....... (at Brampton, Ontario)

[roajer]

35 Easy Indian Sweet Recipes

Indian sweet recipes are delicious and easy to make at home. This collection includes milk sweets, dairy-free sweets, and gluten-free sweets.

  1. Gulab Jamun

Gulab Jamun with milk powder is soft and melts in mouth Indian sweet. It is an easy and delicious dessert for parties and potlucks.

Check out the recipe for Gulab Jamun.

2. Rasgulla

Rasgulla is a traditional soft and spongy Bengali sweet. It easy to make by boiling, curdling and separating the whey (milk protein) from the milk solids.

Check out the recipe for Rasgulla.

3. Kalakand

Kalakand is a quick and easy dessert recipes in 15 mins. It is a simple desserts recipe to make at home for special occasions with paneer and condensed milk.

Check out the recipe for Kalakand.

4. Coconut Ladoo

Coconut laddoo with condensed milk is an easy and quick dessert with only three ingredients. Coconut laddoo is a soft and delicious coconut sweet in 15 mins.

Check out the recipe for Coconut Laddoo.

5. Basundi

Basundi is easy and delicious milk sweet flavored with cardamom and crunchy nuts. Basundi recipe is simple to make at home with only a few ingredients.

Check out the recipe for Basundi.

6. Shahi Tukda

Shahi tukda is a delicious dessert from Mughlai cuisine. Fried bread pieces soaked in the sugar syrup and served with flavored condensed milk (rabdi).

Check out the recipe for Shahi Tukda.

7. Moong Dal Ladoo

Moong dal laddoo is an easy and simple Indian sweet with only a few ingredients. You can make these laddoos in a bulk and store for up to 15 days.

Check out the Moong Dal Laddoo.

8. Kaju Katli

Kaju katli (cashew burfi) is a popular Indian sweet with cashew nuts. Kaju barfi tastes soft and delicious, easy to make at home with just a few ingredients.

Check out the recipe for Kaju Katli.

9. Sooji Halwa

Kesari (sooji halwa) is an easy and quick sweet with only a few ingredients in 20 mins. It tastes so delicious and flavorful with ghee and cashew nuts.

Check out the recipe for Sooji Halwa.

10. Sooji Coconut Ladoo

Sooji Coconut Ladoo or Rava Ladoo is an easy and quick dessert. Roasted sooji, Coconut, Nuts, and Milk together make an excellent ladoo.

Check out the recipe for Sooji Coconut Ladoo.

11. Besan Ladoo

Besan Ladoo (besan ka ladoo) is an easy and flavorful Indian sweet with ghee. It is a quick and delicious Diwali sweets recipe to make at home in 17 mins.

Check out the recipe for Besan Ladoo.

12. Carrot Halwa

Carrot halwa is a quick and easy dessert, also called as gajar halwa. It is prepared with shredded or grated carrot, milk and dry fruits.

Check out the recipe for Carrot Halwa.

13. Palkova

Palkova is an easy and delicious sweet with milk powder in just a few mins. It tastes delicious and similar to the traditional palkova recipe.

Check out the recipe for Palkova.

14. Roasted Gram Ladoo

Roasted gram ladoo also known as maa ladoo or maladu, a popular South Indian sweet recipe. It is an easy desserts recipe with roasted gram and ghee in 5 mins.

Check out the recipe for Roasted Gram Ladoo.

15. Malai Ladoo

Malai ladoo is an easy and delicious Indian sweet recipe with paneer and condensed milk. If you have paneer handy, you can make this sweet in 15 minutes.

Check out the recipe for Malai Ladoo.

16. Ragi Peanut Ladoo

Ragi Peanut Ladoo is a healthy sweet using ragi flour and peanuts. Also, these ladoos are an excellent way to include ragi in kids diet.

Check out the recipe for Ragi Peanut Ladoo.

17. Wheat (Atta) Ladoo

Wheat flour laddu (atta ladoo) is an easy and simple sweet recipe with wheat flour, ghee, and cardamom. These laddoos stay good for up to a week.

Check out the recipe for Wheat Ladoo.

18. Somasi

Sweet Somasi (somas) is an easy and quick Indian sweet recipe with coconut, nuts and raisins. A tasty and delicious South Indian sweet recipes for Diwali.

Check out the recipe for Somasi.

19. Moong Dal Kheer

Moong Dal kheer is a different variety of dessert, which uses all natural ingredients. Because of the ingredients, it is so delicious and healthy. You can even have this as a snack.

Check out the recipe for Moong Dal Kheer.

20. Carrot Kheer

Carrot kheer is an easy, delicious and chilled dessert with carrots, milk and dry fruits.

Check out the recipe for Carrot Kheer.

21. Vermicelli Kheer

Vermicelli Kheer also known as Semiya Payasam. Vermicelli Payasam(Kheer) is an easy desserts recipes made with vermicelli, milk and homemade ghee in 20 mins.

Check out the recipe for Vermicelli Kheer.

22. Makkan Peda

Makan Peda (Arcot makkan peda) is a delicious sweet recipe made with all-purpose flour and khoya. If you have khoya handy this sweet is easy to make in 30 mins.

Check out the recipe for Makkan Peda.

23. Churma Ladoo

Churma ladoo is a popular Indian sweet with deep fried baati, jaggery, and ghee. It is easy and simple to make in just a few minutes if you leftover baatis handy.

Check out the recipe for Churma Ladoo.

24. Dates Ladoo

Dates and nuts Ladoo (dry fruits Ladoo) is a healthy and quick dessert with dates and nuts in 3 minutes. It is easy and simple to make without cooking.

Check out the recipe for Dates Ladoo.

25. Dry Fruits Ladoo

Dry fruit ladoo is an easy and healthy snack with oats, dates, almonds and chia seeds. It is simple to make in just a few mins.

Check out the recipe for Dry Fruits Ladoo.

26. Oats Sesame Ladoo

Oats Sesame Ladoo with almonds is a healthy sweet. These ladoos are an energetic snack for kids that is loaded with protein, iron, and fiber.

Check out the recipe for Oats Sesame Ladoo.

27. Chapati Ladoo

Chapati ladoo is an easy and delicious sweet with leftover chapati or roti. These ladoos are an excellent snack for kids, you can also serve as a dessert.

Check out the recipe for Chapati Ladoo.

28. Doodh Peda

Doodh peda is an easy and delicious Indian sweet with milk powder and condensed milk. It is simple to make in just a few minutes.

Check out the recipe for Doodh Peda.

29. Peanut Chikki

Peanut burfi is an easy and healthy kids friendly snack with peanuts and jaggery. You can make this snack in bulk and store for up to 15 days.

Check out the recipe for Peanut Chikki.

30. Carrot Kalakand

Carrot kalakand is an easy kalakand recipe with ricotta cheese and condensed milk. Carrot Kalakand (Gajar kalakand) is simple to make in just 30 mins.

Check out the recipe for Carrot Kalakand.

31. Beetroot Halwa

Beetroot halwa is a delicious and healthy sweet with beetroot, milk, ghee, and honey. Beetroot halwa tastes similar to the carrot halwa.

Check out the recipe for Beetroot Halwa.

32. Mango Shrikhand

Mango Shrikhand is a homemade quick and easy yogurt dessert which is popular in North India. Mango mixed with hung yogurt then chilled and topped with nuts and served.

Check out the recipe for Mango Shrikhand.

33. Walnut Fudge

Walnut fudge with condensed milk is a quick and easy dessert in less than 30 minutes. It tastes soft and slightly chewy with a nutty flavor from walnuts.

Check out the recipe for Walnut Fudge.

34. Coconut Mango Burfi

Mango Coconut Burfi or Mango Fudge is an easy and delicious dessert with fresh mango puree and coconut in 20 minutes.

Check out the recipe for Coconut Mango Burfi.

35. Unniyappam

Unniyappam is a famous sweet in Kerala with ripe banana, rice flour, ghee, and jaggery. It is cooked in a special pan called appe or paniyaram pan.

Check out the recipe for Unniyappam.

The post 35 Easy Indian Sweet Recipes appeared first on Anto's Kitchen.

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[foodtrails25-blog]

Mango Kalakand Tarts a fusion dessert

Instant Mango Kalakand served in tarts made with Parle-G or any cookies or digestive biscuits with a secret ingredient to perk up the taste..

You can call it No-Bake Indian Cheesecake(though it needs some cooking) as this yummy kalakand is made with Indian Cottage Cheese, Mango Puree, White Chocolate and Thandai powder or cardamom powder. Fusion of flavors where traditional Mango Kalakand is served in tarts made with  . 

Kalakand is a traditional Indian dessert made with cooking milk with citric acid. The process takes quite few hrs. There are ways to make this dessert at home. Instant Kalakand at home refer this quick and easy recipe from the blog.

I am here today with a different flavor added to Kalakand, everyone’s favorite Mango. Make this Mango Kalakand and serve it differently in tarts made with your favorite Parle-G biscuits. A fusion dessert that is quick and east to make and you will need just 4 ingredients to make it. It takes only 10 minutes to cook.  Setting and chilling time of 3-4 hrs and a delcious dessert with

How to make Mango Kalakand

There are two parts of making this dessert.. making tarts with biscuit base and making Mango Kalakand.

I made this version of Instant Mango Kalakand fresh Indian Cottage Cheese, Condensed milk and White Chocolate. Flavored it with my homemade Thandai Powder that I love to use in Indian desserts. You can also use cardamom powder or nutmeg powder or skip any of these.

I have used canned Mango Puree here, you can use pureed fresh mangoes.

Tarts or the base is made with Parle-G one of the India’s most popular biscuit or cookie that is commonly had with tea. I love to have Parle-G with my morning tea. It can be also used as a base for many desserts.  Parle-G biscuit Cake is one of the many popular recipes that one can make using these biscuits.

Let’s see in detail how I made this Fusion Dessert of Mango Kalakand with Parle-G Tarts.

Mango Kalakand Tarts

Mango Kalakand served with biscuit tarts made with Parle-G.

For Tart base

24 Parle-G

4-5 tbsp Butter

1/4 tsp Salt (when using unsalted butter)

For Mango Kalakand

1/2 Cup Condensed Milk

1/2 Cup Fresh Homemade Paneer

1/2 cup Mango Puree

2 tbsp White Chocolate

1 tsp Thandai Powder

Finely chopped Pistachios or Almonds

1 tsp Ghee or Butter

To make Tarts base

In food Processor, grind biscuits coarsely.

Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.

Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.

To make Mango Kalakand

In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.

Mix well and start cooking the mixture on low flame. Keep stirring the mixture.

When the mixture starts to thicken. switch off the flame.

Add white chocolate chips, mix well, til it melts.

Keep aside the mixture to cool.

Then add mango puree and mix well.

Transfer to the tart shells and chill 4-5 hrs or till serving,

Garnish with finely chopped Pistachios or almonds.

  If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.

When using Cardamom Powder, add only 1/4 tsp.

When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).

Making Tart Base

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Making Mango Kalakand

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You can also serve this in small shot glasses with biscuit base, top with mango kalakand and chopped nuts. Easy to serve at parties and gatherings.

Festival season is just round the corner.Why not include some fun fusion dessert to you menu and serve it your loved ones!!

Linking my Mango Kalakand Tarts to my Facebook group Foodie Monday Bloghop, where the theme this week is #204MeethaiMeintwist. Participating bloggers are bringing traditional desserts with a twist.

This interesting theme was suggested by Sasmita who blogs at First Timer Cook. Do visit her blog for interesting and easy recipes from traditional Odisha Cuisine,  International  Cuisine.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram(#foodtrails25). Pin the recipes for later reference.

If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.

Thanks for stopping by and keep coming back!!

        Mango Kalakand Tarts Mango Kalakand Tarts a fusion dessert Instant Mango Kalakand served in tarts made with Parle-G or any cookies or digestive biscuits with a secret ingredient to perk up the taste..