Kalakand (কালাকাঁদ)
In today's blog I'm sharing another dessert delicacy of Bengali DurgaPuja. Kalkand, a dessert made from Chhena and Kheer. This is served as 'bhog' to goddess Durga Maa. One can also have this right after breaking the fast and before proceeding to the meal. This tastes awesome and takes only a little effort to make. This #navratri it's a must try!! Let's have a look at the steps.
Servings- 4 persons
Cooking time- 45 minutes Ingredients:
💥For Chhena/ছানা💥
🔹️Full fat whole Milk 750ml
🔹️Vinegar 3 tablespoons (or as required)
.
💥For Kalakand 9pcs💥
4. Once done rinse in plain water to get rid of the tangy taste of vinegar.
4. Make sure to squeeze out the excess water by either putting heavy pressure on chhena or hanging it up for 30 minutes.
5. Boil 500ml milk separately. Add the khoya and cardamom powder. Stir continuously in low flame.
6. When slightly thickened, add chhena and mix and stir well.
7. Keep on stirring constantly to get the smooth texture.
8. Add dry fruits and saffron (optional).
9. Once done, spread over a serving plate (ghee brushed) while it's hot and then let it cool in room temperature.
10. Cut it into shapes of your choice.
Happy Navratri 💞
🔹️Vinegar 3 tablespoons (or as required)
.
💥For Kalakand 9pcs💥
🔹️Fresh Chhena/ছানা (homemade preferably)
🔹️Khoya/Kheer 4 tablespoons
🔹️Full fat whole Milk 500ml
🔹️Crushed cardamom 2 teaspoons
🔹️Ghee 1 tablespoon (or as required)
🔹️Crushed Dry fruits
Method:
1. Boil 750ml milk. While boiling continuously stir so that the fat doesn't get separated from the milk.
2. Add vinegar to the boiled milk to curdle it. Curdle till it leaves green water.
🔹️Khoya/Kheer 4 tablespoons
🔹️Full fat whole Milk 500ml
🔹️Crushed cardamom 2 teaspoons
🔹️Ghee 1 tablespoon (or as required)
🔹️Crushed Dry fruits
Method:
1. Boil 750ml milk. While boiling continuously stir so that the fat doesn't get separated from the milk.
2. Add vinegar to the boiled milk to curdle it. Curdle till it leaves green water.
3. Strain the chhena into a cheesecloth.
4. Once done rinse in plain water to get rid of the tangy taste of vinegar.
4. Make sure to squeeze out the excess water by either putting heavy pressure on chhena or hanging it up for 30 minutes.
5. Boil 500ml milk separately. Add the khoya and cardamom powder. Stir continuously in low flame.
6. When slightly thickened, add chhena and mix and stir well.
7. Keep on stirring constantly to get the smooth texture.
8. Add dry fruits and saffron (optional).
9. Once done, spread over a serving plate (ghee brushed) while it's hot and then let it cool in room temperature.
10. Cut it into shapes of your choice.
Happy Navratri 💞
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