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home > recipes > dessert > kalakanda
from Albany, NY, USA for Milk Concentrate 1 Gal Whole Milk 1 Tbsp Lime Juice (May not need to use completely) For main dish Sugar, 1.5 times the quantity of Milk concentrate 6-8 Tbsp Unsalted Butter Cashew nuts (Optional) Preparing Milk Concentrate: 1. Boil milk in a Vessel with thick bottom (preferably taller in size) until milk level in the vessel starts rising 2. Reduce the flame/heat level and add 1/4 tbsp of lime juice to Boiling milk and continue to boil 3. Milk starts to split into cream and water. tip: Sometime milk might not split even after adding 1/4 tbsp juice and boiling. Wait for 3 mins before adding another 1/8tbp of lime juice 4. Continue to boil milk until the cream and water seperate completely 5. Filter the cream deposits into a container and discard the water 6. In a clean soft cloth, tie the milk cream from step 5 and squeeze gently to discard excess water (be careful as the contents may be hot) 7. Let the contents from step 6 cool down Preparation of Main dish: 1. Fry Cashew nuts in 1 tbsp butter until golden brown and keep aside 2. Melt the remaining butter and keep aside 3. Measure the milk concentrate prepared above and take 1.5 times sugar (for 1 cup milk concentrate, use 1.5 cups sugar, little more is also okay based on individual sweetness choice) 4. In a wider vessel with thick bottom, boil 1/4 cup water for each 1 cup of sugar measured above (step 1) 5. After water comes to boil, add sugar and stir until the liquid tends to thiken 6. Add milk concentrate to the sugar syrup and still until the contents come closer 7. Add 4 tbsp butter to the contents 8. Spread 2 tbsp butter on a wide and 2 inch deep tray and transfer the contents from the Vessel into the tray. spread evenly. 9. Decorate with roasted cashew nuts 10. The contents from the tray can be cut into small pieces and served as delicious dessert 11. Fresh Chopped coconut also can be used to decorate each piece.

Kalakanda


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(posted April 12, 2004)

from
Albany, NY, USA

for
Milk Concentrate
1 Gal Whole
Milk
1 Tbsp
Lime Juice (May not need to use completely)

For main dish
Sugar, 1.5 times the quantity of Milk concentrate
6-8 Tbsp
Unsalted Butter
Cashew
nuts (Optional)

Preparing
Milk Concentrate:
1.
Boil milk in a Vessel with thick bottom (preferably taller in size) until milk level in the vessel starts rising
2.
Reduce the flame/heat level and add 1/4 tbsp of lime juice to Boiling milk and continue to boil
3.
Milk starts to
split into cream and water.
tip: Sometime
milk might not
split even after adding 1/4 tbsp juice and boiling. Wait for 3 mins before adding another 1/8tbp of lime juice
4. Continue to
boil milk until the cream and water seperate completely
5.
Filter the cream deposits into a container and discard the water
6. In a
clean soft cloth, tie the milk cream from step 5 and squeeze gently to discard excess water (be careful as the contents may be hot)
7. Let the contents from step 6 cool down

Preparation of Main dish:

1.
Fry Cashew nuts in 1 tbsp butter until golden brown and keep aside
2.
Melt the remaining butter and keep aside
3. Measure the
milk concentrate prepared above and take 1.5 times sugar (for 1 cup milk concentrate, use 1.5 cups sugar, little more is also okay based on individual sweetness choice)
4. In a wider vessel with
thick bottom, boil 1/4 cup water for each 1 cup of sugar measured above (step 1)
5. After water comes to
boil, add sugar and stir until the liquid tends to thiken
6. Add
milk concentrate to the
sugar syrup and still until the contents come closer
7. Add 4 tbsp
butter to the contents
8. Spread 2 tbsp
butter on a wide and 2 inch deep tray and transfer the contents from the Vessel into the tray. spread evenly.
9. Decorate with roasted cashew
nuts
10. The contents from the tray can be cut into small pieces and served as delicious dessert
11. Fresh Chopped
coconut also can be used to decorate each piece.


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