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Saturday, September 13, 2008

Kalakand/ Milk Burfi

Kalakand(milk burfi) is one of the popular Indian Milk sweet, can do this in two ways, one is fresh paneer with powdered sugar n powdered milk r else with sweetened milk..another one is with ricotta cheese n powdered sugar n milk..i did this milk burfi within 20 minutes in Microwave with ricotta cheese, yeah can do this sweet in microwave very easily..u wont believe that its tasty n similar to pedas that we get from sweet stalls.. Its a real feast to Milk sweet lovers...



1cup Ricotta cheese(full fat)
1cup Sugar
2cup Milk Powder(low fat)
1/4cup Pistachios n Almond pieces
1tbsp Butter

Take a microwave bowl, add the ricotta cheese, sugar, milk powder n butter n stir them continously until the cheese gets well mixed, this may looks as creamy paste..keep the microwave in high temperature for 5 minutes n cook this milk mixture, they may doubled their volume, stir them once, keep again in high temperature for 20 minutes n cook again..

Keep an eye while doing this, u may see the milk mixture might have turned slightly brownish colour at the edges..now transfer to a flat dish r plate, sprinkle the almond n pistachios pieces on the top as u desire..keep aside n let them cool..once they r cooled cut them any shape as u wish..can store them for 2 day in room temperature..

Tasty n yummy Kalakand(Milk burfi) r ready to have!!!!!
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6 comments:

  1. RSeptember 14, 2008 at 10:46 PM

    mmmmm gonna try tis in microwave soon.... So wen is ur next guest recipe coming up?

    ReplyDelete
  2. Priya SureshSeptember 15, 2008 at 9:05 AM

    Ramya tried it out..let me come soon with the recipes..

    ReplyDelete
  3. PallaviOctober 1, 2008 at 7:59 PM

    This looks so delicious.. Thanks for the lovely entry Priya.

    ReplyDelete
  4. Priya SureshOctober 1, 2008 at 8:56 PM

    Thanks Pallavi..

    ReplyDelete
  5. AnonymousJanuary 4, 2009 at 10:11 PM

    hi... how much of butter am i suppesed to use... ?

    ReplyDelete
  6. ?December 11, 2010 at 5:05 PM

    Priya,
    Just tried this.
    One helpful mention would be to take a large enough bowl; the mixture tends to rise up.
    The end result was good witht he flavours and texture or traditional kalakhand.
    Just left it int he bowl, so we are scooping them out! :-)

    ReplyDelete

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