PAAN KALAKAND

This kalakand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna.The traditional method to make Kalakand is quite a long process, but this a quick and shortcut method with condensed milk.

I tweaked it a bit with adding paan and gulkand .
It’s my homegrown paan leaves.DSC_4865

from the taste and texture, you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.PicsArt_08-01-10.48.14

Recipe adapted..nestle channel

[Preparation Time-5 mins: Cooking Time- 15 mins]

INGREDIENTS :

Condensed Milk – 1 tin (400 gms)
Paneer – 1 & 1/2 cups
Cardamom powder – 1/2 Tsp
Crushed pista & almonds – handful
Paan leaves Crushed 5to7
Gulkand 2tbsp, green food color 2,3 drops

PicsArt_08-01-04.52.53

INSTRUCTIONS:

  1. Take condensed milk and paneer in a pan and mix well. Cook it over medium flame. Keep stirring. It will get watery first.PicsArt_08-01-04.55.14
  2. After some time it will start getting thicker. It will start leaving the sides of the pan. Add cardamom powder, paan leaves, and gulkand and mix well.Add 2,3 drops of green food color.PicsArt_08-01-04.57.21
  3. Switch off the flame.
  4. Transfer the Kalakand mixture to a lined or greased tray. Level it with a spatula. Top it with coarsely crushed pista & almonds. Press it gently so that the nuts stick to the mixture. Let it come to room temperature and refrigerate it for 2 hours. Slice it and enjoy!!PicsArt_08-01-04.59.26

That’s it! Quick Kalakand sweet is ready!!PicsArt_08-01-05.00.46

Enjoy!!

NOTES:

  • I have used homemade paneer. U can use store bought too. If using store bought, grate or crumble it and use.
  • Do the entire process in low-medium flame. Keep stirring.
  • Once the whole mixture starts leaving the sides of the pan, transfer it to a tray. Do not overcook as the sweet is meant to be moist.
  • If u are unable to slice it, just feel free to enjoy it in the form of a halwa. It tastes the same
  • Stays good up to 3-4 days in the refrigerator.
  • In the kalakand, you can add dry fruits as well flavorings of your choice.
  • I highly suggest using a heavy bottom pan.

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Caramelized Fox Nuts ( Meethe Makhane)

Fox nuts or Gorgon nut also known popularly as lotus seeds, makhane, phool patasha, phool, makhane, are a great way to snack guilt free.These nuts can be enjoyed in both savory and sweet form.

Today I am going to share a really quick recipe “Caramelized Fox Nuts”.I tried this time sweet makhane. Fox Nuts are anti-aging food as they are rich source of antioxidants and fiber.The nut is pretty versatile and often used in curries, added to veggies and pilaf, and it is even used to thicken soup.

For the presentation purpose, I tried making sugar-hearts using caramelized sugar.

INGREDIENTS:

Fox-nuts (or Makhane)- 2 cups
Ghee-2 tsp
Sugar- 3 tbsp

INSTRUCTIONS:

  1. Heat ghee in a non-stick pan.picsart_1480304449350
  2. Add fox-nuts to it and stir fry on medium flame for at least 2-3 minutes.picsart_1480304492950
  3. Gradually start adding sugar to it. Sugar will start melting and coating the fox-nuts.picsart_1480304604482
  4. Keep adding the sugar till all fox-nuts are coated. Transfer it to a serving plate and let them cool down for 5 minutes.picsart_1480304640657
  5. Caramelized Fox Nuts are ready to be served!!picsart_1477668481702

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MANGO SANDESH HEARTS

I have lot of frozen mango pulp in my refrigerator. I decided to make some dessert out of it which would be different and also an easy one because Diwali time is a busy time and sometimes it seems like there should be 48 hrs in a day.

I read this recipe from Tarla Dalal ji. I made a cooked version of Sandesh. I present my Sandesh in my favorite shape ❤. My family and friends loved my recipe. I am happy to make these cute Mango Sandesh hearts.

Traditionally Sandesh is made with fresh homemade chenna and sugar. I add some mango pulp in this recipe to give a twist. Mango Sandesh recipe, a tasty, easy Indian sweet made with chenna, mango puree & sugar.picsart_1476887832242

Prep time: 20 min Cook time: 25 min

INGREDIENTS:

To make chenna or slightly moist paneer:
Milk – 1 1/2 liters
Curd – 3/4 cup, beaten till smooth

For mango Sandesh:
Powdered sugar – 1/3 cup
Cardamom powder – 1/2 tsp
Mango puree – 1 1/3 cups, freshly squeezed mango pulp blended till smooth (I used my frozen pulp for this recipe)
Pistachios or almonds – finely chopped for garnish
Melted dark chocolate for decoration.

INSTRUCTIONS:

  1. Heat 1 1/2 litres milk in a heavy bottomed vessel and bring to a boil.20161019_102405
  2. Reduce heat to low and very slowly add whisked curd and keep stirring continuously.
  3. The milk will begin to curdle and milk solids start forming along with a thin liquid called whey. If the milk is not curdling after adding the entire curd, add 1-2 tbsps of curd to curdle it. Turn off heat.20161019_102812
  4. Immediately add 10 ice cubes to the vessel to stop further cooking of milk solids. Allow to rest for 5 mins.20161019_102855
  5. Take an empty vessel and place a sieve over it. Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids (called chenna) will remain on the top. Set aside the collected whey that can be used to knead chapati dough.
  6. Pour 2 to 3 cups of water over the chenna to wash off any sourness that it might have.
  7. Bring the edges of the cloth on all four corners and gently squeeze the milk solids (chenna) once or twice so that excess liquid is removed.
  8. Tie a knot so that you can hang it at a height for the excess liquid to drain. Set it aside for at least 45 mins. You will have moist paneer or chenna ready to make Sandesh.
  9. Place the chenna on a wide plate and knead it gently for at least 8-10 mins till it forms a smooth mixture. Add powdered sugar and cardamom powder and mix well to combine.picsart_1477325963066
  10. Heat a non-stick pan, add chenna-powdered sugar mixture and cook on very low flame stirring constantly. Since we have added sugar, it will become a soft gooey mixture.
  11. Add mango puree and Continue to cook on low heat till the mixture leaves the sides of the pan. It will become a soft lumpy, dough like mixture.picsart_1477326106238
  12. Turn off heat and place the mixture on a greased plate. Allow cooling slightly so that you can handle the mixture with your hand.picsart_1477326195316
  13. Knead the mango mixture lightly for a minute and make a small heart shape with cookie cutter.picsart_1477326233781
  14. Decorate with melted chocolate or nuts.picsart_1477326269616
  15. You can refrigerate for a few mins and serve chilled or at room temperature.picsart_1477326307130

NOTES:

  • Once the mixture leaves the sides of the pan and becomes a lumpy turn off the heat. If you allow the mixture to continue to cook at this stage, it will become hard and rubbery.
  • You can store the mango Sandesh in an air tight container and place at room temperature for two days and in the fridge for 4 to 5 days.
  • You can use ready made chenna too.
  • There are a variety of molds with which one can shape the Sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
  • You can make a number of variations on the basic Sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate Sandesh).

     

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Chakli (Murukku)

Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack.

Chakli is prepared in many different ways using different pulses with rice. I plan on making Chakli with rice flour and urad  dal. I always like making chakli but i could not make it because of the difficult and long method. So I found its easy recipe and the out come is superb…I tried it many times with different recipes but this recipes tastes good.

My husband couldn’t believe that it  was homemade..full family liked it ..Give it a try for sure…

Recipe adapted…passionated. blog

INGREDIENTS:

2 cups rice flour
1/2 cup Urad dal (dry roasted and powdered)
Cumin 2 tbsp
Asafotedia (hing )1/2 tsp
Butter 2 tbsp
Salt to taste
chilli flakes 1 tbsp
black seasme seeds 1 tbsp
Oil for deep frying

INSTRUCTIONS:

  1. Dry roast the urad dal and powder it in a blender.Mix all the ingredients except the oil and make a smooth dough.
  2. Heat the oil for deep frying.
  3. Stuff the dough into the chakli  maker and start piping the chakli  on a plastic sheet or on a flat laddle.144
  4. Make 4 – 5 at a time and add them to the hot oil slowly without breaking the shape.145
  5. Deep fry till they turn golden brown and crispy and no more bubbles seen.

Drain them and keep on a plate. Cool completely before storing in an airtight container. Stays crunchy for a long time… Tastes great at anytime…

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Mathri

Mathris or Mathis are the perfect anywhere, anytime snack. They taste really nice with a hot cup of tea.

INGREDIENTS:

3/4 cup all purpose flour/maida
1/4 cup semolina/sooji
2 tbsp clarified butter/ghee
1/2 tsp chilli flakes
1/4 tsp roasted cummin/jeera powder
1/4 tsp crushed black pepper
1/4 tsp black seasme seeds
1tsp kasuri methib
1/2 tsp salt
cookie cutter of different shapes
Oil to deep fry

INSTRUCTIONS:

  1. Mix all the above ingredients nicely except ghee
  2. Then add ghee and mix it nicely to get a crumbled texture.
  3. To this add water as required to make it a firm dough
  4. Let it rest for 1/2 hr
  5. Heat oil in a pan for deep fry
  6. Divide the dough in 3-4 ball, spread with roller and cut small circles with a cookie cutter or make tiny puri and prick them with a fork so that they do not puff up.154155
  7. Fry in medium flame until crispy golden brown , then take them out and spread on tissue paper to remove excess oil.156
  8. One they are cool completely store in airtight container and enjoy.157

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Til Gur (Jaggery) Laddu

Dishes prepared from Til (Sesame seeds) provide heat and energy to the body which are both necessary to beat the cold in January. Ladoo made with Til and Gur (jaggery) mixed together is definitely prepared on Makar Sankranti.  Til gur ladoo is also called Tilkud. It is very easy to make these Ladoo.

INGREDIENTS:

Til(sesame seeds) – 500 grams/4 cup
Gur (jaggery) – 500 grams
Ghee – 2 tsp

INSTRUCTIONS:

  1. Clean the sesame seeds properly.
  2. Heat oil in a heavy pan (kadhai) on a medium flame, while stirring continuously roast sesame seeds till they turn light brown (if you crush it with hands seed should turn to powder).
  3. Do keep in mind not burn sesame seeds as they tend to burn instantly giving them a bitter taste. Take out the roasted sesame seeds and grind lightly or put it in a mixer and make it a coarse powder.
  4. Break off Gur into small pieces. Pour 1 spoon Ghee in a pan and heat.
  5. Now melt Gur on a low flame, turn off the instant Gur melts.
  6. Put the crushed roasted sesame seeds in the melted Gur and blend well. Til Gur mixture for making Ladoos is ready.
  7. Apply Ghee with hands and make mixture smooth.
  8. Take a little amount (about 1 tbsp) of mixture at a time (mixture has to be hot for making Ladoo, as mixture turns rigid when cold hence, making it difficult to make Ladoos).
  9. Make round shaped Ladoo and place it on a plate, similarly make Ladoos of the remaining mixture and place them on  the plate.
  10. Til gur ladoo is ready to eat. Keep the Ladoos prepared in open air for 4-5 hours and when they turn try store them in an air tight container.
  11. You can take Tilkud out of the container whenever you crave for something sweet to eat.

Notes: You can make round ladoos of the mixture and wrap them in the grated almonds. Shape them with your hands and place them on a plate. White, tempting Ladoos are ready.

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