Carrot Kalakand

Carrot Kalakand

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Praveena Kuchipudi
Praveena Kuchipudi
268
Calories
Kcal
10
Protein
gm
17
Fat
gm
16
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:20

This is one awesome sweet with loads of ghee and milk. I used to eat this all my childhood. And now when macros come to play and still you can't miss it!

Ingredients

  • listcheckMilk 280ml
  • listcheckCarrot 30gms
  • listcheckAlmonds 5g
  • listcheckPistachios 5g
  • listcheckStevia
  • listcheckLemon juice 1tbsp
  • listcheckCardamom powder
  • Method

  • Step-1
    Boil 250ml 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 10mins. 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 30ml 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 30mins until set.
  • Step-7
    Remove and cut into your desired shape. The above measurements gives 4 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.
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