vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Kalakand

KALAKAND
COCONUT AND JAGGERY LADDU

Coconut And Jaggery Laddu

Coconut ladoos are a rich, sweet dessert-snack. It has the aroma of roasted coconut. Coco...

Korralu Chakkara Pongal

Korralu Chakkara Pongal

Korralu chakara pongal is a quick dessert or Indian sweet recipe. This sweet dish is pre...

RAW BANANA POORNAM BURELU

Raw Banana Poornam Burelu

Poornam Boorelu is a traditional andhra sweet. Raw banana poornam burelu has a different...

LOUKOUMADES

Loukoumades

Loukoumades are a popular Greek sweet, balls of dough deep fried until golden then drizzl...

GOTTAM KAJA

Gottam Kaja

Kaja is a traditional Andhra sweet dish and it famous in Kakinada, made with maida and su...

MILK CHIROTI

Milk Chiroti

A traditional Karnataka sweet that is prepared on special occasions and religious festiva...

Kalakand Recipe, How To Make Kalakand Recipe



About Recipe

How to make KALAKAND

(3 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
KALAKAND
Author : Vahchef
Main Ingredient : Milk
Servings : 4 persons
Published date : June 20, 2018


Ingredients used in KALAKAND
• Sugar - 1/2-3/4 cup.
• Ricotta cheese - 1 cup.
• Cornation milk powder - 2 cups.
• Unsalted butter - 3/4 slice.
• Bhadam,pista powder - 1-2 teaspoons.
Method:
  • Every thing is done through microwave. First take a bowl and put the butter.Microwave this butter until it gets to liquid state.
  • Then mix all the ingredients with this butter.Microwave upto 3 minutes,after that remove and slightly mix them again.Repeat this process untill it turns in to thick brown colour.
  • Then take a plate,put some butter to the whole plate.Pour this kalakand mix..Pour the bhadam,pista powder.After 5-10 minutes ,cut into slices.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter