How to make Strawberry Kalakand -
Strawberry syrup takes the popular Kalakand to another level
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Strawberry syrup, Milk (दूध)
Cuisine : Indian
Course : Mithais
For more recipes related to Strawberry Kalakand checkout Strawberry Shahi Tukda . You can also find more Mithais recipes like Til ki Burfi Almond Phirni Besan Chakki - SK Khazana Anjeer And Date Burfi
Strawberry Kalakand Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Strawberry Kalakand Recipe
Strawberry syrup 4-5 tbsps for drizzling
Milk 1/2 cup
Cottage cheese (paneer) , grated 1/2 cup
Ghee for greasi tablespoons
Almonds , chopped 1/4 cup + to sprinkle
Walnuts , chopped 1/4 cup + to sprinkle
Pistachios , chopped 1/4 cup +G to sprinkle
Cashewnuts , chopped 1/4 cup + to sprinkle
Green cardamom powder 1 teaspoon
Khoya , grated 1/2 cup
Method
Step 1
Heat ghee in a non-stick pan, add almonds, walnuts, pistachios and cashewnuts and sauté till lightly browned. Add milk and cottage cheese and mix well.
Step 2
Add strawberry syrup, mix well and cook till the mixture thickens.
Step 3
Add cardamom powder, mix and cook for 2-3 minutes. Add khoya and mix well.
Step 4
Grease a barfi tray with some ghee. Sprinkle some mixed nuts and drizzle some strawberry syrup in it. Spread the cooked mixture evenly in it and set aside for 3-4 hours or till cooled. Refrigerate to chill.
Step 5
Cut into pieces and serve.
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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.
