Ingredients with Measurements:
- 2 cans of condensed milk (14 oz each)
- 2 cups of crumbled paneer
- 1/2 cup of milk
- 1/4 cup of sugar
- 1/4 teaspoon of cardamom powder
- 1/4 cup of chopped pistachios for garnish
Special equipment needed:
- A heavy-bottomed pan
- A spatula
- A square baking dish
- Parchment paper
Step-by-step instructions:
1. Line a square baking dish with parchment paper.
2. In a heavy-bottomed pan, mix the condensed milk, crumbled paneer, milk, and sugar.
3. Cook the mixture on medium heat, stirring constantly with a spatula, until it thickens and starts to come away from the sides of the pan.
4. Add the cardamom powder and mix well.
5. Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
6. Sprinkle the chopped pistachios on top and press them gently into the mixture.
7. Let the kalakand burfi cool to room temperature.
8. Refrigerate for at least 2 hours or until firm.
9. Cut into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Refrigeration time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes 16 pieces
Nutritional information:
Per serving:
Calories: 190
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 90mg
Carbohydrates: 27g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- Instead of crumbled paneer, you can use ricotta cheese.
- You can use any nuts of your choice for garnish.
Variations:
- You can add saffron strands for a more aromatic flavor.
- You can add rose water or kewra water for a floral flavor.
Tips and tricks:
- Make sure to stir the mixture constantly to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent burning.
- You can adjust the amount of sugar according to your taste.
Storage instructions:
- Store the kalakand burfi in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- You can serve the kalakand burfi cold or at room temperature.
Presentation ideas:
- You can serve the kalakand burfi on a platter with a sprinkle of chopped pistachios on top.
Garnishes:
- Chopped pistachios
- Saffron strands
Pairings:
- Masala chai
- Mango lassi
Suggested side dishes:
- Samosas
- Pakoras
Troubleshooting advice:
- If the mixture is too dry, add a little more milk.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
Food history:
- Kalakand burfi is a popular Indian sweet that originated in the state of Uttar Pradesh.
Flavor profiles:
- Sweet
- Creamy
- Nutty
Serving suggestions:
- Serve as a dessert after a meal.
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Region: Indian