Monday, November 4, 2013

Pista Kalakand

I made lot of variety sweets & savories this Diwali.. My daughter also loved all the snacks..
This one I made as instant Pista Kalakand which you can make in a jiffy..


Khoya/Mawa - 200 gms
Paneer - 200 gms
Powdered Sugar - 200 gms
Cardamom Powder - 1 tsp
Pista - 2 tbsp. (powdered) & some for garnish
Ghee - 2 tbsp. + greasing
  1. Heat Ghee in a Kadai, add crumbled Khoya and let it sauté till the raw smell goes off. But you need not change its color
  2. Add crumbled Paneer to it and again sauté till they are well combined and do not change color.
  3. Add Cardamom Powder & Pista Powder & stir for two mins.Turn of the heat & allow it to cool
  4. Grease a plate & keep it ready.
  5. You need to add powdered sugar when the Kadai is slightly above room temperature but the mixture of Khoya-Paneer is still warn & you can touch with hands
  6. Mix the sugar well & pour the mix on the greased plate. Garnish the mix with pista & slightly press.
  7. Refrigerate the plate for 2 to 3 hrs
  8. Warm the base of the plate by immersing in warm water & cut it into pieces. Store in Box in fridge.
  • Step 5 is very important as it will determine if your Kalakand has come out well or not.
  • Allow the mix to cool in natural way to the right temperature
  • You can add Saffron-Milk, Almonds, Cocoa Powder etc. to enhance taste & create different versions of Kalakand
  • This will last for a week if refrigerated.

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