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Carrot Kalakand

carrot kalakand

 

Kalakand is no doubt an ultimate soul satisfying dessert. This is a well known dessert throughout India. This is also known as milk cake as it is made out of cottage cheese a.k.a chenna, which is collected from curdled milk.  wherever you go,Kalakand can be found with each and every sweet vendor of our country.This is a widely available dessert and favourite among all.

 

carrot kalakand

carrot kalakand

carrot kalakand

 

Making Kalakand at home is such an easy task as we peel green peas . If you want to know how kalakand can be made in easy way click here for recipe. Toady i am sharing carrot kalakand recipe which is equally easy and yummy to eat., and the best thing is this does not contain any artificial flavour and colour. I used Red carrots that is available in winter with fresh homemade cottage cheese and freshly made condensed milk. you can find the recipe of Homemade Condensed Milk here.

 

As Janmastmi is in 2 days I thought to share few recipes which can be made during Janmastami aka Gokulastami. There are lot of options for Janmastmi like Rosogolla, Mysore pak, milk powder peda, phirni, mango lassi, malpua, sattu ke burfi and many more. Check out our dessert section for more mouth watering dessert recipes.

 

 

 

Print Recipe
Carrot Kalakand
carrot kalakand
Course Dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Course Dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
person
Ingredients
carrot kalakand
Instructions
  1. Using a fine grater finely grate the carrots .
  2. Heat Ghee in a non stick pan.
  3. Add grated carrot and saute with a pinch of salt till all the water evaporate and they shrink a little.
  4. Add Crumbled cottage cheese and mix well using a spatula.
  5. mix and mash well so that they combine well .
  6. Add Sugar & condensed milk now , keep stirring.
  7. The whole thing will be watery but you need to stir continuously in medium low flame.
  8. After 10 minutes the water will evaporate and the mixture will became a mass.
  9. Add milk powder along with cardamom powder.
  10. continue sauteing till the mixture leaves side of the pan.
  11. Transfer this mixture to a grease tin lined with parchment paper.
  12. Level with a spatula. Give cut marks either square or diamond then place cashewnuts in the center of each section.
  13. Cool it completely then transfer it to refrigerator and rest for 3-4 hours.
  14. After resting time is over cut the kalakand as per the cut mark.
  15. Carefully lift the parchment paper and take out the kalakand.
  16. Break Into pieces and take the pieces using a knife as the pieces will be delicate.
  17. Enjoy the cool looking healthy carrot kalakand.
Recipe Notes
  • Store brought Paneer aka cottage cheese also can be used, but the texture may be different.
  • I insist to use Hatsun Paneer, it will give a nice texture to the dish.
  • placing parchment paper is must as lifting pieces will be easier.
  • Dont skip adding sugar, but the quantity may be reduced to 2 tbsp.

 

carrot kalakand

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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