- Step 1 Take a small bowl or Katori, add 1/4 cup of hot milk add a Kesar or saffron into the milk and stir it with a spoon, and keep it aside.
- Step 2 Take a heavy bottom Kadai or pan. I have used Iron cast Kadai for making this recipe. Add 500ml of milk into the Kadai. Boil the milk for 8-10 minutes or till it is completely boiled. Now for making the curds out of milk, add 2 tsp of vinegar or lemon juice. You will see the milk will start curdling. Stir the mixture constantly in medium flame till it is cooked and water is completely reduced. It will take another 8-10 minutes
- Now let’s flavor it with some freshly crushed cardamom or elaichi and pour the Kesar milk into the Kadai and cook for another 7-9 minutes till the kalakand becomes thick in texture.
- Now transfer the Kesar kalakand into a plate or mould, greased with some ghee. With the help of spoon or spatula spread the kalakand into 3/4 inch thickness. Garnish it with some chopped dry fruits and tuck them with your palm Refrigerator for at least 1-2 hours and then cut the pieces into the desired shape.
Saffron kalakand
#myrecipe
By Mohini Gupta
Mar, 12th
563
Servings
2 persons
Cook Time
1 hr
Ingredients
6
- 8
Ingredients
- as required Prepare Kesar Milk
- 1/4 cup Hot Milk
- ¼ tsp kesar
- 500 ml process of curdling milk
- 2 tsp Lemon
- Flavouring 3 qts Cardamom freshly crushed
- 4 tbsp sugar
- as required Mix dryfruit
