How to make Sitaphal Kalakand -

Deliciously different

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Custard Apples Pulp, Chenna (छैना)

Cuisine : Uttar Pradesh

Course : Mithais

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Sitaphal Kalakand

Sitaphal Kalakand Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 6-10 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sitaphal Kalakand Recipe

  • Custard Apples Pulp 3/4 cup

  • Chenna 2 cups

  • Oil 1 teaspoon

  • Almonds chopped 1 tablespoon

  • Pistachios chopped 1 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • khoya / mawa 1 cup

  • Sugar 1 cup

  • Green cardamom powder a pinch

  • Few blanched and chopped pistachios for garnishing

Method

Step 1

Heat oil in a non-stick pan, add almonds, pistachios and cashewnuts and sauté lightly.

Step 2

Add chenna, khoya and sugar and mix well. Sauté for 3-4 minutes or till the sugar dissolves.

Step 3

Add custard apple pulp and mix well. Add green cardamom powder, mix and switch off the heat.

Step 4

Place some pistachios at the base of an aluminum tray. Pour the kalakand mixture over them and let it set.

Step 5

Cool, cut into pieces and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.