• Amita Garg

Instant Black Currant kalakand


Black Currant Kalakand is a variant of traditional Kalakand .It is made from homemade paneer, cream, black current crush, and condensed milk. It has soft and granular texture, vary nice flavour and colour. It is instant, quick, and takes less time and efforts. This Diwali try this ultra soft Kalakand at home with the help of useful tips.

Ingredients-

  • 1.0 liter Full fat milk

  • 1/4 tsp. Citric acid

  • 1/2 cup cream

  • 2 tbsp. condensed Milk

  • 1/4 cup Black current Crush

  • 2 tbsp. finely chopped nuts

How to Make-

  1. Grease a plate or line with parchment paper, it will be easy to sweet.

  2. Dry roast dry nuts and chopped finely.

  3. In a heavy bottom pan add milk and boil it, switch off the flame.

  4. Mix citric acid in little water, add in the milk and stir until curdles completely.

  5. Drain to the colander lined with muslin cloth.

  6. Rinse well with water to get rid of sour taste. Squeeze extra water.

  7. Add the paneer in a heavy bottom pan, add cream and cook on low medium heat, stir continously.

  8. Add condensed milk and black current crush, mix well, keep stirring till the mixture thicken and leave the sides of bottom. Its look like a dough.

  9. Pour it over greased plate, Spread it 3/4 inch thick.

  10. Smoothen the top and spread dry nuts and slightly press them.

  11. Keep it in refrigerator for 2 hours.

  12. Cut in desired shape.

  13. Serve chilled.

Tips-

  1. You will also take store bought soft full fat malai paneer.

  2. For making homemade paneer, stir milk continously to prevent burning.

  3. Do not squeeze too much water. The mixture has to be moist.

  4. Do not over cook the mixture, it has to be soft and moist.

  5. To make strawberry Kalakand add strawberry crush or Rose Kalakand add Rose syrup.

  6. For nice result take care of right preportion of ingredients and cook for right time.

Step By Step Recipe of Instant black Current Recipe-

In a heavy bottom pan add milk and boil it, switch off the flame. Mix citric acid in little water, add in the milk and stir until curdles completely. Drain to the colander lined with muslin cloth. Rinse well with water to get rid of sour taste. Squeeze extra water.


Add the paneer in a heavy bottom pan, add cream and cook on low medium heat, stir continously. Add condensed milk and black current crush, mix well.

keep stirring till the mixture thicken and leave the sides of bottom. Its look like a dough.

Pour it over greased plate, Spread it 3/4 inch thick. Smoothen the top and spread dry nuts and slightly press them.

Keep it in refrigerator for 2 hours. Cut in desired shape. Serve chilled.


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