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Kalakand Parcels The warm kalakand wrapped in crusty pastry sheets with the oomph of chocolate sauce- HEAVEN AND PURE BLISS!!!!!! Baking will give kalakand a slight Caramelized flavor which will make it more flavorful and delicious. Preparation time: 5 minutes
Cooking time: 15-20 minutes
Baking time: 15-20 minutes
Yield: 17 pieces
INGREDIENTS:
Full cream sweetened Condensed Milk- 1 can (392 gms)
Cottage Cheese or Paneer- 2 cups tightly packed crumbled
Saffron- 8-10 strands of Saffron dissolved in 2 tablespoons of warm Milk
Rose Water- 1 teaspoon
Cardamom Powder- 3/4 th teaspoon
Nuts for Garnishing- 10-12 each pista cashews and almonds cut into slivers.
Spring Roll Pastry Sheets- 17 sheets
Chocolate sauce- to drizzle (optional)
Dried Rose Petals and Pista slivers- to garnish
DIRECTIONS: For making these parcels, we will start by making Kalakand first.
I prefer using home made paneer to make kalakand.
However, if you are using store bought paneer, make sure it should be fresh and without any salt.
In a pan put the crumbled paneer along with the condensed milk and put on low heat.
Keep stirring and mixing it. Otherwise it'll stick to the bottom of the pan.
Keep stirring for 5-6 minutes, until paneer and condensed milk are well blended.
Add cardamom seeds, rose water and saffron.
Mix well.
Cook for another 2-3 minutes while stirring.
Cook on a low flame.
Stir constantly to prevent burning.
After a short while, the mix will become a thick mass and will begin to leave the sides of the pan.
Switch off the flame.
Kalakand is ready.
Let the kalakand cool down to room temperature.
Divide the kalakand mixture into 17 equal parts.
Take a pastry sheet. Put a portion of Kalakand at one end of the sheet.
Roll it once. Fold the sides and roll it nicely and tightly.
Seal the edges with water.
In the meantime preheat the oven at 180*C.
Place all the prepared kalakand parcels on a baking tray.
Place the tray on the middle rack and bake the parcels at 180*C for 15-20 minutes or till they get nice golden brown color.
Drizzle some Chocolate Sauce over warm Kalakand Parcels and garnish with Pista slivers and dried rose petals.
Enjoy the yummm treat!!!!! |