kalakand is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. Make them super easy and fast with some store bought paneer. Here in this recipe I have used Amul paneer.
So let me share Apricot Kalakand, which is a healthy version with the goodness of paneer and few dried apricots, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them chilled or at room temperature. So do give it a try and impress your family and friends with some homemade delicacy.
- 100 gms. dried apricot, pitted (soaked in 1 cup water overnight)
- 100 gms. paneer (I used Amul Paneer), crumbled
- 2 tbsp. milk powder
- 4-5 tbsp. powdered sugar or to taste
- 1/4 tsp. cardamom powder
- 1 tbsp. ghee
- pinch pf salt
- 1/3 cup milk
- 1 tsp. kewra water
- 1 tbsp. chopped pistachios
- few chopped apricots
- few dry rose petals
Blend the soaked apricots into a puree along with the water in which it was soaked.
In a non-stick pan, add the apricot puree and stir fry till dry. Add all the other ingredients (except the garnishing). Mix and stir on a low flame till it starts to leave the sides of the pan.
Transfer to a greased plate and garnish with the chopped pistachios, chopped apricots and dry rose petals. Allow it to cool and refrigerate for some time.
Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert.
This is a perfect blend of apricots, yoghurt and milk in the form of a smoothie and is worth a try. A great way to beat the summer heat is to prepare this yummy Apricot Smoothie and enjoy it. Serve it chilled in individual glasses, garnished with chopped pistachios, dry rose petals and mint leaves.
Apricots are good for the eyes, skin and hair. It contains a lot of minerals, vitamins, calcium and dietary fibre. So this pretty fruit has a lot of health benefits for our body. On the other hand, yogurt aids in digestion, treats an upset stomach and has a cooling effect on our body, especially during summers.
Apricots are low in calorie and fat. This yummy, creamy and delicious drink can be dished out in a ziffy and can be enjoyed for a nutritious and healthy breakfast or anytime of the day as this aids in weight loss too.
Prepare in large quantities and refrigerate to have it at intervals. I have used rose water and cardamom powder to flavour the drink. You may add any other flavour of your choice.
- 100 gms. dried apricots, pitted (serves two)
- 2 tbsp. sugar or to taste
- few drops of lime juice
- pinch of salt
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- pinch of saffron
- 2 cups yoghurt
- 1 cup milk
Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Add the rose water and keep aside to cool.
Blend the reduced apricot mix, yoghurt and milk in the mixi. Chill for some time. Pour into individual glasses and enjoy this refreshing summer drink, garnished with chopped pistachios, dry rose petals and mint.
Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavoured with saffron and cardamom powder for the plain version.
Today I tried it with some apricot and it turned out simply yummy. I used a healthy combination of low fat yoghurt and brown sugar. I flavoured it with rose water along with cardamom powder and saffron. This healthy dessert is best enjoyed chilled or at room temperature as an after meal dessert or with poori.
- 400 gms. yoghurt
- 200 gms. dried apricots, pitted
- 1 tbsp. sugar (opt)
- 1/2 tsp. lime juice
- pinch of salt
- 1/4 tsp. cardamom powder
- 1 tsp. rose water
- pinch of saffron
- chopped pistachios, dried rose petals and cherries to garnish
Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.
Soak the apricots overnight in 1 cup water. Then blend into a smooth paste. Heat a pan and simmer the apricot paste, sugar, lime juice, pinch of salt, saffron and cardamom powder till reduced and slightly thick. Keep aside to cool.
In a bowl, whisk together hung yoghurt and the reduced apricot. Pass it through a sieve to remove the granules.
Add the rose water and mix well. Chill before serving the shrikhand in individual bowls, garnished with chopped pistachios, cherries and rose petals.
Khubani Ka Meetha is a traditional Hyderabadi dessert made from dry apricots, known as Khubani in urdu. It is very simple and easy to make, where the apricots are soaked overnight and then gently simmered to get the desired consistency. In this recipe I have used store bought pitted apricots. The addition of sugar is optional and can be adjusted according to individual taste.
It is usually served with custard and topped with chopped nuts. This is a festive sweet that is mostly served during weddings or any special occasions. You can relish this royal delicacy with whipped cream or ice cream too. But I served with some hung yoghurt to balance the sweetness. So check out the step by step pictorial recipe to prepare it.
- 200 gms. dried apricots, pitted
- 1 tbsp. sugar (opt)
- 1/2 tsp. lime juice
- pinch of salt
- 1/4 tsp. cardamom powder
- 1 tsp. kewra / rose water
- 1 tbsp. chopped almonds
- 1 tsp. chopped pistachios
- pinch of saffron
- extra chopped nuts to garnish
- few pomegranate pearls to garnish (opt)
- hung yoghurt to serve
Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less.
Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher.
Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.
Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool.
Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls.
Soak the apricots overnight in 1 cup water.
The soaked apricots.
Pressure cook in the same water it was soaked, for 2-3 whistles. Transfer
to a pan & simmer till water has dried up. Mash apricots with ladle or
with a potato masher.
Add sugar, cardamom powder, chopped almonds, lime juice, salt,
pistachios & kewra water. Mix well & simmer for 1-2 minutes.
Switch off flame & add saffron. Mix & keep it aside to cool.
Refrigerate for some time & serve with a topping of some hung yogurt,
chopped nuts and pomegranate pearls.
An easy to prepare evening tea-time snack, these yummy pancakes are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try.
Enjoy as an evening tea-time snack, as a dessert or for breakfast. Choice is yours. But do not forget to drizzle some rabdi and garnish with some sliced banana and dry fruits. It is a best treat for kids and for a kitty party too.
- 2 bananas, chopped
- 1/2 cup milk or as required
- 2 eggs
- 2-3 tbsp. fresh grated coconut
- pinch of salt
- 1 tsp. rose water
- 1/4 tsp. cardamom powder
- 1 cup plain flour (maida)
- 1/3 cup sugar or to taste
- 1 tsp. baking powder
- 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)
- oil to shallow fry
- extra dry fruits, sliced banana, rabdi & mint leaves to garnish
Blend the bananas, milk, rose water, coconut and eggs. Keep aside. Sift together flour, sugar, salt, cardamom powder and baking powder. Mix all the ingredients together into a smooth batter.
Heat a non-stick pan and add a tsp. of oil. Pour a ladleful of the prepared batter and swirl it around.
Cook on a low flame for a minute or till it is lightly browned. Gently flip it over and cook the other side too.
Transfer to a serving plate. Make similar pancakes with the remaining batter. Drizzle with some rabdi and garnish with dry fruits and banana. Enjoy as desired.
Craving for something sweet yet healthy? Then this is for you. An easy to prepare evening tea-time snack, these yummy muffins are loaded with dry fruits, banana and other basic ingredients. So if you have any over ripe bananas leftover, go ahead and give it a try. Enjoy a fun filled evening sipping your favorite bru and relishing these baked beauties with family and loved ones. It is a best treat for kids and for a kitty party too.
- 2 bananas, chopped
- 3 tbsp. milk
- 1/2 cup oil
- 2 eggs
- 2-3 tbsp. fresh grated coconut
- pinch of salt
- 1 tsp. rose water
- 1/4 tsp. cardamom powder
- 1 & 1/2 cups plain flour (maida)
- 1/3 cup sugar or to taste
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 cup chopped dry fruits (cranberries, walnuts, dates, apricots, melon seeds, raisins, tutti frutti)
Blend the bananas, milk, oil, rose water, coconut and eggs. Keep aside.
Sift together flour, sugar, salt, cardamom powder, baking powder and baking soda.
Now mix all together into a smooth batter.
Mix the dry fruits and 1 tsp. flour. Add it to the prepared batter and combine well.
Line a muffin tray with muffin lines and drop spoonful of the batter into it.
Bake in a preheated oven for 20-25 minutes at 180 degrees C.
Cool on a wire rack and serve as desired or as a tea-time snack.
