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~*Recipe of the week*~ (Page 2)

jpatel IF-Dazzler

Joined: 18 December 2005
Posts: 4875

Posted: 25 April 2008 at 8:08am | IP Logged
ooo sounds good

dp_p Senior Member

Joined: 07 September 2006
Posts: 220

Posted: 28 April 2008 at 12:03pm | IP Logged
Recipe - Kalakandh burfi

Milk Cake with dry fruits
Milk cake reminds me of the Indian sweet stores. My whole family loves Kalakandh. The shelf life of this sweet is not more than 7 days even in a refrigerator. Tastes delicious eaten fresh.

Kalakandh is typically made with paneer as the base. Ricotta cheese can replace paneer to save time. Paneer is high in protein. Kalakandh is very rich calories. Addition of almonds and pistachio makes it rich and delicious. Anything eaten in moderation is the secret of good health. So do not worry about the calories when you are enjoying delicacies like these...

    * Paneer - 2 cups ( 2 litres milk to make paneer crumbs )
    * Dry milk powder - 2 cups
    * Heavy whipping cream - 1/2 pint(250 ml approx)
    * Sugar - 1 and 1/2 cup
    * Ghee - 2 tablespoons (optional)
    * Cashew - 1/2 cup (coarsely grinded)
    * Almonds - 1/2 cup (coarsely grinded)
    * Pistachio - 1/2 cup (coarsely grinded)

Boil whipping cream in a heavy sauce pan at medium temperature.

Add paneer to whipping cream. Mix well, cook for 5 -7 minutes, stir continuously, till paneer cooks well. Can fry/cook it for longer time, to get light golden brown color.

Add dry milk powder, mix well. cook for 8 -10 minutes.

If you find the mixture too dry, add little ghee. Add cashew, almonds and pistachio, mix well for 2 minutes.

Let the mixture come down to lukewarm temperature (not too cold). Add sugar to the mixture, mix well. Adding sugar to the mixture at the right temperature yields best results.

Grease a plate with butter/ghee and transfer the kalakandh/milk cake mixture. Spread it evenly with a buttered spatula or grease your hand to avoid getting the mixture stuck to your hand.

Decorate the top layer of the burfi with pistachios powder, and cut to desired shapes.

Let the burfi cool down before you separate the pieces. Otherwise you will get uneven shapes. Store burfi in the refrigerator and serve cold/chill.

Preparation time - 30 - 45 minutes (apart from paneer preparation)
# Pieces - 35 - 40 (depending on the size)

Refer Paneer preparation for paneer crumbs.

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