What is Kalacand?

Kalacand is nice milk and cheese dessert popular in northern and East India. It is made of pane, milk and sugar, which is overwhelmed with pistachio nuts. This meal is usually served in individual portions, which are usually shaped as squares. It is cold, soft and sweet and squares are similar to jelly with a slight hocking of nuts above. Although the basic kalacand is made only of cheese and sweetened milk, some varieties of this bowl contain fruits or vegetables with flavors that mix well with this milk dessert.

In order to become kalacand, it is added to boiling milk, then harmonizes and cooked. The hot mixture is poured onto a lubricated straight surface, where it is allowed to cool into a texture similar to gelatin. Once the bowl is cooked, it is cut into portions and decorated pieces or slices of pistachio. Kalacand can also be decorated with slices of almonds.

Creating Kalacand at home starts with homemade PANEER, a popular fresh cheese made of milk and lemon juice. Mrheer is used in sweetsand salty recipes in Indian cuisine. It can be cooked or administered with a cold bowl or can be fried as a snack.

To pane, the milk is carefully heated and stirred until it is cooked. This should be done gradually, so none of the milk burns. When milk is at a slight boil, a small amount of lemon juice is mixed into a cup of hot water and added to boiling milk. This causes the milk to be covered in fabric, such as the curd that is rinsed to clean the lemon juice, and then released by excess water using some cheese.

The best type of milk for PANEER has a high fat content. Most chefs use whole milk to make Mr. Kalacand. Low -fat milk can also be used, but it is not as good as whole -fat milk for the production of Mr. The use of milk with lower grease will be a Result in the lower proceeds of the same amount of milk. PANEER can also be purchased at the store, butThey usually contain more fat from the store than the domestic man.

Some chefs replace Ricotto cheese for Mr. Mr. in the production of a fast, unusual version of Kalacand. Some modified easy recipes of Kalacand are ready in a microwave rather than on the stove. When cooking milk for this meal, adding a small amount of water to a cooking container before cooking milk can help reduce the chances of burning milk. When cooking PANEER in sweetened milk, condensed milk can be used instead of whole milk to densify the bowl and help it thickens.