Kalakand/Milk Powder Chhena Burfi. When is Kalakand Milk Burfi made? Mostly made on Janmashtami (Lord Krishna's birth), Durga puja, Raksha Bandhan, Diwali and some more festive There are lots of ways to make Kalakand Milk Burfi. However like usual I have chosen the tough way to make it.
To confuse you further, some people make Malai Barfi using milk powder too. Kalakand is essentially made from chhena + khoya. Kalakand is flavored with cardamom powder or rose water. Food preparation Kalakand/Milk Powder Chhena Burfi is a fun point, moreover it becomes much more special value if you cook it on your own. By utilizing the following 9 active ingredients, you can begin cooking 11 actions. observe the following section for you to start cooking quickly.
Ingredients of Kalakand/Milk Powder Chhena Burfi
- It’s 1.5 liter – Milk.
- Give 2 table spoon lime juice or white vinegar.
- You need 1 cup – sugar.
- Need 1/2 cup – milk powder.
- Provide 4 green cardamom (crushed).
- It’s 3 table spoon clarified butter (ghee).
- Require 1 for table spoon pistachios (chopped).
- Need 1/8 of teaspoon saffron (optional).
- You need 1-2 drops yellow food color (optional).
This lengthy process of reducing the milk to form the solids refrains most people from making this at home. Kalakand is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture. Can I use powdered milk to make kalakand and milk burgh. From where I come powdered milk is used more than liquid milk.
Kalakand/Milk Powder Chhena Burfi process
- For better results i am also sharing home made paneer recipe here. To prepare home made chhena/paneer first boil the milk on high heat in a thick bottomed pan..
- As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon..
- In about 2-3 minutes complete whey will be seprated from chhena, pour the curdled milk into pan or bowl lined with a thin cotton napkin..
- Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it..
- Rinse the collected bundle of chenna in water, by this you will get rid of the after taste and smell of both lime juice or vinegar,keep a weight on the chenna bundle for 6 to 7 minutes..
- Chenna/Paneer is ready now.
- Now mash the chhena coarsely and add sugar,cardamom powder and ghee. Mix well.
- Now heat the mixture in a thick bottom pan.
- When sugar completely dissolve add milk powder and cook on medium heat with constant stirring until the mixture become thick and starts leaving the sides of the pan..
- Switch off the flame and spread onto a greased plate. And garnish with pistachios and saffron..
- Cool and cut into squares or your desire shapes. And decorate with food color as shown in pictures. Now your delicious Milk powder chhena burfi is ready to serve..
Kalakand(milk burfi) is one of the popular Indian Milk sweet, can do this in two ways, one is fresh paneer with powdered sugar Take a microwave bowl, add the ricotta cheese, sugar, milk powder n butter n stir them continously until the cheese gets well mixed, this may looks as creamy paste.keep. Kalakand is yet another Indian sweet which is made using milk. There's also a quicker version of kalakand which is made using milk powder and condensed milk, maybe i'll try it out the next time. Kalakand (milk burfi) is an Indian milk fudge also known as Indian milk cakes. This sweet is soft, tempting, healthy, tasty and one of my favorite dessert.
