Sunday, 1 May 2011

Pista Kalakanda

The combination of nuts and dairy is intriguing, and the touch of silver leaf gives the elegant look for these sweet balls.

½ cup – Coarsely grounded Pistachios
½ cup – Sugar
½ cup – Milk powder
½ cup – Paneer (Soft Variety)
Green Food colour – ½ pinch
Butter – 1 tbsp

Melt the butter in a sauce pan under low heat. Add all the above mentioned ingredients except the food colour and pistachios.

Sugar, Milk powder and Ricotta cheese are added to the melted butter

Slowly mix all the ingredients until it becomes like a soft batter and give a good stir by increasing the flame to medium.

Kalakand mixture

Keep stirring oftenly and when it is nearly done add the food colour and chopped Pistachios and continue stirring until all the moisture gets evaporated and the mixture resembles koya. Reduce the flame and stir for 1 or 2 minutes until the mixture leaves the pan and remove from the fire.

Ready to make balls

Allow it to cool completely and take small amounts of the mixture and make round balls and decorate each ball with cashew and with the touch of silver.

No words to eplain the devine taste

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