Instant Kalakand is a sweet dish which is commonly made in households, because of it’s juciy and grainy texture Kalakand is a must have. This recipe will have you making Kalakand like a pro.

Watch this Masala TV video to learn how to make Instant Kalakand , Masala Peanuts and Salad with Catalina Dressing Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 27 November 2019.

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Instant Kalakand:

Ingredients:
Condensed milk 1-½ cups
Crumbled cottage cheese 1 cup
Cardamom powder ¼ tsp
Chopped pistachios & almonds ¼ cup

Method:
Heat condensed milk in a pan. Add in crumbled cottage cheese and mix well. Stir constantly to prevent from burning. After few minutes, it will turn thick and will begin to leave the sides of the pan. This is the time to turn the flame off. Take a greased plate and transfer the kalakand mixture to it, spread it to ¾ inch thickness. Smooth the top evenly and top up with chopped nuts, pat lightly. Refrigerate the kalakand for 2-3 hours. Cut into desired shapes and serve.

Masala Peanuts:
Ingredients:
Gram flour ¼ cup
Rice flour 2 tbsp + 1 tbsp
Red chili powder ½ tsp
Cayenne pepper 1 tsp
Salt to taste
Ginger garlic paste ½ tsp
Roasted peanuts 1 cup
Oil 1 tsp
Other Ingredients:
Oil for deep frying
Chaat Masala ½ tsp
Method:
Mix gram flour, 2 tbsp rice flour, red chili powder, cayenne pepper powder, salt, ginger garlic paste and mix well. Add peanuts and oil. Oil will help to coat the peanuts with well. Add 1 tbsp water and mix. Add a tbsp of water more till the peanuts are coated with gram flour well. Add 1 more tbsp of rice flour and give a mix. This helps to separate peanuts. Heat oil for frying and deep fry in hot oil till nice deep in color and crisp. Stir occasionally and fry on low to medium flame. Remove on absorbent paper to drain off the excess oil. Sprinkle chaat masala and give a nice toss. Once cooled store in air-tight containers.

Salad with Catalina Dressing:
INGREDIENTS
Ketchup ¼ cup
White vinegar ¼ cup
Chopped onion 1
Sugar 3 tbsp
Paprika ½ tsp
Worcestershire sauce ½ tsp
Oil ½ cup
Salt to taste
Black pepper as required
Salad leaves to serve

Method:
Place the first 6 ingredients in a food processor or blender. Puree until smooth. Slowly add in the oil and continue to blend until smooth. Season with salt and pepper. Use over salad leaves or store in refrigerator for up to 3 weeks. Shake well before serving.

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