Orange Cardamom Kalakand
Easy recipe of Kalakand with orange and cardamom flavors. The best combination of flavors and creamy deliciousness.
Ingredients
- 1 tbsp ghee or unsalted Butter
- ½ cup milk
- 1 cup milk powder
- 1 cup paneer shredded
- 1/2 cup condensed milk for more sweetness use 1/4 cup more
- 1 tsp cardamom powder
- ½ cup orange pulp
- 1 tbsp orange zest
- tiny pinch salt optional
Instructions
- Take the oranges, and zest them using a grater. Make sure to only grate the orange part of the skin not the white. Keep it aside.
- Carefully, remove the skin or white membrane of the oranges. You can do it by using a knife- a technique called supreme or remove the membranes by hand. You can use store-bought pulpy orange juice too. But I prefer oranges. Use the pulp and juice.
- Roughly blend the oranges if they are not pulpy enough. You want it to break down and mix well in the mixture.
- Grease an 8x8 inch tray. Line it with parchment paper. Leave it aside.
- Heat ghee in a pan on medium heat.
- Add the milk powder and milk. Mix it well for few minutes. After about 6-7 minutes, add the condensed milk and paneer. Mix well and keep stirring until the mixture looks dry, water has evaporated about 10 minutes.
- Add the orange pulp, zest, cardamom. Mix until the mixture comes together and starts leaving the sides. It will thicken up into a mass.
- Pour the mixture into the greased tray. Smooth out the top with spatula, garnish it with nuts and then let it cool down a little bit before cutting it into pieces. Once it completely cools down, put it in the refrigerator to cool down.
- Optional Step - If you want to add the top glaze. Then take 2-3 tbsp condensed milk, dilute it with 1 tbsp of cream or milk. Make it pourable consistency. You can drop edible gel colors. I used red, yellow and orange. I used a toothpick to dip into the colors and add droplets of color into the condensed milk. Do not mix it. It will create a design by itself while pouring.
- You can use saffron as well. Do the same. Keep some condensed milk as it is and dilute saffron in the rest of it. Pour the condensed milk with saffron in the plain one. Again, do not mix them both. Just let it create its own pattern.
- Once you have condensed milk ready. Line your kalakand on a cooling rack. Pour the condensed milk mixture. Let it create a pattern. Tilt the cooling rack a little bit if you need to do so. It will create waves. Use the rest of the condensed milk that dripped down the cooling rack.
- Garnish it with some edible gold leaf and nuts.