29
October
2012

Greet Your Guests with Sweet Treat of Bengal

By: Sourav

‘Baro mase tero parbon’! This popular proverb can best define the festive culture of Bengalis. Starting from Bengali New Year celebration (Mid of April), festive fervor hardly dies. Rather it is strongly felt throughout the year. Durga Puja has just ended and people are gearing up for the festival of light, Diwali. This year, Eid-Ul-Zoha is coming on the heels of Durga Puja. It means festive season is to continue longer….

kalakand,  bengali recipes, indian sweets, festival foods, durga pujaFestival means enjoying full-fledge fun with family and friends. And yes, how can we exclude our sinful indulgence into some good old dishes or innovative makeover?  What can be a better way to greet your guests than giving them a sweet treat of Bengali desert delicacy? Slice of Real Life wishes its extending family of readers Subho Bijoya and Eid Mubarak and shares with them a very easy trick to make one of the most celebrity Bengali sweet dishes, Kalakand.

Kalakand is a very popular desert in Northern and Eastern India. The taste of Kalakand depends on the quality of Paneer. The best quality paneer is made of milk having high fat content.  The traditional way of making Kalakand is very tough. However, I have presented a simple version so that the readers can make it in the easiest way.

Ingredients

  • Unsalted fresh paneer (Cottage Cheese)  – ¾ cup
  • Milk powder – 8 tbsp
  • Sugar – ¼ cup
  • Cream – ½ cup
  • Cardamom powder – ½ cup

 For garnishing

  • Almonds – 10 pieces (cut longitudinally)

How to prepare

Take a non-stick pan. Smash the paneer.

Cook the milk on a medium flame. When it comes to boil, pour paneer and sugar into it. Add other ingredients.  Stir slowly for 10-15 minutes. Stop stirring once the mixture leaves all sides of the pan. By this time, the mixture will thicken.

Take a flat dish of large size. Grease it with Ghee. Pour the thick mixture on it. When the mixture is moderately cool, cut into equal square pieces. Garnish the almonds and serve chilled.

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