Recipes
veg
Carrot Kalakand
By Praveena Kuchipudi
⏳ Prep Time: 20 minute
20 Nov 2019
2019-11-20T18:29:51.000Z
2.69
Nutritional Overview
Calories
268.9 kcal
Protein
10.6 gm
Carbs
16.8 gm
Fats
17.7 gm
Ingredients
Milk 280ml
Carrot 30gms
Almonds 5g
Pistachios 5g
Stevia
Lemon juice 1tbsp
Cardamom powder
Method
Step 1
Boil ml milk until first cream comes up. Boil further more and add lemon juice.
Step 2
Milk curdles. Pour it in a white cloth and strain the water. Keep aside for mins. Crumble finely the strained milk. You can chose to make it more fine in a mixie.
Step 3
Make the carrots into a paste by adding ml milk.
Step 4
Pour it in a hot pan and let the raw smell fade. Add the crumbled milk and stevia. Keep stirring.
Step 5
Add the finely slit almonds and pistachios along with cardamon powder and keep mixing until it's hard. P.S. Here, you can choose to add milk koya or condensed milk to get more rich taste of kalakand. Can roast the nuts in ghee. (My homemade ghee out of stock so couldn't use any for the recipe)
Step 6
Take the mixture in a dish with parchment paper. Set it in even size. Refrigerate it for mins until set.
Step 7
Remove and cut into your desired shape. The above measurements gives equal pieces. You can also set them in mini cupcake liners.
Step 8
You can choose to serve them with a dash of rabri on top of them.
