Muskmelon Kalakand

 

           Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is prepared of crumbled paneer and is slightly grainy in texture. 

          So let me share this Muskmelon kalakand, which is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this yummy and an unique dessert and surprise your loved ones.

           Muskmelon, on the other hand, is a hydrating fruit that is composed of 90% water content. It has many nutritional benefits as it is low in calories, keeps our body hydrated, improves digestion, is good for the heart and helps in weight control. 

          This is a very simple recipe with very few ingredients and takes very little time to dish out. You can set the kalakand in molds or on a greased plate and cut into desired shapes and sizes. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 cup muskmelon, pureed
• 1/4 cup powdered sugar or to taste 
• 1/3 cup milk
• 1/4 tsp. cardamom powder 
• 1 tbsp. pistachios, chopped
• few saffron strands

      

          In a pan, add the muskmelon puree and simmer on a low flame till all the moisture has evaporated. 

          Add the crumbled paneer, sugar, ghee and cardamom powder. Mix everything well. 

         Now add the milk and keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leaves the sides of the pan. 

          Transfer to any mold. Allow it to cool down and refrigerate for some time till it sets.  

          Enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

                       In a pan, add the muskmelon puree.

        Simmer on a low flame till all the moisture has evaporated. 

Add the crumbled paneer, sugar, ghee & cardamom powder. Mix well.

         

                       Now add the milk.

                   Keep stirring continuously on a low flame......

......till the mixture starts to come together in a dough form & leaves the sides of the pan. 

Transfer to any mold. Allow it to cool down & refrigerate for some time till it sets.  

Enjoy as & when desired. Great for any festive occasion or as an after meal dessert. 

Shahi Tukda (stuffed with Red Dragon Fruit Kalakand) A Hyderabadi Fusion Dessert

 

                This is a fusion recipe of the very popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade Red Dragon Fruit kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two) on a serving plate and drizzled the rabdi over it. This was served, garnished with some chopped almonds, pistachios and dry rose petals. My innovative fusion dessert is ready. So check out the step by step pictorial recipe to prepare my version of this yummy fusion dessert.

          Shahi Tukda, a royal dessert is also called Double Ka Meetha in Hyderabad. It is a rich Mughlai style dessert prepared of fried bread slices dipped in sugar syrup. This is then drizzled with rabdi and garnished with chopped dry fruits. 

          This decadent dessert is flavored with cardamom powder, rose water and saffron. It is a must for special occasions like weddings, parties and during Eid festival.

1.  Kalakand - 

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• Red Dragon fruit puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

             In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

2.  Sandwich - 

• 4 slices of bread
• ghee as required 
• Kalakand stuffing as required

          Spread some ghee on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 2 slices and keep aside. 

Spread some ghee on the bread slices & make sandwiches in a sandwich maker with the kalakand as stuffing.

                           Cut them into 2 slices and keep aside. 

3.  Instant rabdi -

• 1 cup evaporated milk
• 1/4 cup milk powder
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

          In a bowl, mix together all the above mentioned ingredients and transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. 

          Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

In a bowl, mix together all the ingredients & transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

4.  Garnish - 

• 1 tsp. chopped almonds 
• 1 tsp. chopped pistachios
• few dry rose petals 

          To serve - Arrange the kalakand stuffed sandwiches on a plate and pour the rabdi over it.

          Garnish with chopped almonds, pistachios and rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

   Arrange the kalakand stuffed sandwiches on a plate & pour the rabdi over it.

         

Garnish with chopped almonds, pistachios & dry rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

Red Dragon Fruit Kalakand

 

           This Red Dragon Fruit kalakand is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this exotic sweet and surprise your loved ones with this yummy and an unique dessert.

          Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is grainy in texture and a very simple recipe with very few ingredients. It is very easy to prepare and takes very little time to dish out.

         Red Dragon Fruit, on the other hand, is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name. 

          This Kalakand is visually very attractive with its vibrant dark pink / red color. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 Red Dragon fruit, pureed
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

           In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leaves the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

             In a non-stick pan, add the Red Dragon Fruit puree.

       Simmer on a low flame till all the moisture has evaporated. 

                 Add all the ingredients (except chopped nuts).

      Mix everything well & keep stirring continuously on a low flame....

....till the mixture starts to come together in a dough form & leave the sides of the pan. 

Transfer it to a greased plate & garnish with chopped nuts. Allow it to cool & then refrigerate till it sets. Then cut into desired shapes. 

              Enjoy as and when desired.

        Great for any festive occasion or as an after meal dessert. 

Chocolate Kalakand

 

             Kalakand is a traditional Indian sweet that is very popular in every special occasions, parties and festivals. It is very easy to prepare right in the comfort of your own kitchen. Make them super easy and fast with some store bought paneer. 

           So let me share my favorite kalakand in a new flavor. I made use of some leftover Lindt dark chocolate and some paneer to come up with this super easy and an equally yummy sweet. It turned out just amazing. Do give this homemade delicacy a try and surprise your loved ones with this new flavor. Garnish with chopped pistachios and enjoy it chilled or at room temperature. 

• 1 cup grated paneer 
• 2 tbsp. grated chocolate
• 1 tbsp. ghee
• 1/4 cup evaporated milk
• 2 tbsp. milk powder
• 3 tbsp. sugar or to taste 
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 tsp. chopped pistachios

          In a non-stick pan, add all the above mentioned ingredients (except pistachios). 

          Mix everything well and simmer on a low flame. Keep stirring continuously till the moisture is all absorbed.

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios. Allow it to cool and refrigerate for some time to set. 

          Cut as desired and enjoy at room temperature or chilled. Great for any festive occasion or as an after meal dessert. 

Mango Kalakand

          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 the comfort of 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 Mango Kalakand, which is a healthy version with the goodness of paneer and mango, 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 loved ones with some homemade delicacy by checking an easy step by step pictorial recipe to prepare it.

• 1 cup mango pulp (I used Alphonso variety)
• 200 gms. paneer (I used Amul Paneer), crumbled
• 1/3 cup milk powder
• 1/4 cup sugar or to taste 
• 1/4 tsp. cardamom powder
• 1 tbsp. ghee
• pinch of salt
• 1/4 cup milk
• 1 tsp. kewra water
• 1 tsp. chopped almonds
• 1 tsp. chopped pistachios 
• few dry rose petals 

           In a non-stick pan, add the mango pulp, paneer, sugar, salt, milk powder and milk. Mix everything well and simmer on a low flame. Keep stirring continuously till it is half reduced.

          Add the ghee, cardamom powder and kewra water. Continue to stir till it turns into a thick mass and starts to leave the sides of the pan. 

          Switch off the flame and transfer to a greased plate. Garnish with the chopped pistachios, almonds 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. 

                        In a non-stick pan, add mango pulp, paneer, sugar, salt, milk powder...

                & milk. Mix well & simmer on low flame. Stir continuously till half reduced.

                      Add ghee, cardamom powder & kewra water. Stir till it turns into a
                      thick mass & starts to leave the sides of the pan. 

                        Transfer to a greased plate. 

                      Garnish with chopped pistachios, almonds & dry rose petals. Allow it
                      to cool & refrigerate for some time. 

                       Cut as desired and enjoy.

                                Serve chilled or at room temperature.