Hello foodies! Welcome back to our channel - Cook Book.
गणेश चतुर्थी के शुभ अवसर पर बनाएँ स्वादिष्ट और आसान Kalakand Barfi! यह Special Festive Recipe हर घर में मिठास और खुशियाँ भर देगी। Cook Book आपको दिखाएगा step-by-step तरीका जिससे यह भोग और भी खास बन जाएगा।
00:00Hi guys, welcome back to cookbook. I am chef Amit and today we are going to do a very easy Indian Swedish called kalakand midhali
00:14So let's start we'll start with Mawa 250 grams
00:24We'll cook the Mawa till it's nice and soft
00:30We are not using any oil or ghee or anything in this recipe as Mawa is pretty heavy and it will leave its own oil so we don't want extra added fats to our food
00:45The Mawa has become soft, we'll cook it for another minute or two on slow fire
01:15The Mawa has become soft, now we'll reduce the heat a little and we'll cook it for approximately one minute more
01:24Now we'll add the paneer
01:39Approximately 200 grams and we'll mix it till it combines well with each other
01:45The paneer and the Mawa has mixed well beautifully, I can actually get the fragrance
02:07Now we'll switch off the gas and we'll allow it to cool for a bit
02:12Before we add our sugar, now we'll switch off the gas and we'll allow it to cool for a bit
02:17Before we add the sugar and the cardamom
02:25Once it's out of fire, you can keep stirring it well so that it cools quicker
02:29The reason for switching off the gas and cooling it faster is because once we add the powdered sugar we don't want it to melt
02:42We want it to be engulfed right through the metal
02:45Our mixture is cool and dry, now we can add the powdered sugar, approximately 200 grams
03:04Approximately 3 4 teaspoon of cardamom powder, this is 1 4th
03:07One teaspoon of rose water
03:11One teaspoon of rose water
03:17And we'll mix it again so that everything gets engulfed in each other
03:24See to it that there are no lumps of sugar
03:31Stir it nicely, stir it nicely so that there are no sugar lumps remaining in the bithai
03:35I hope it tastes good
03:40I hope it tastes good
03:46The sugar has completely mixed into the bithai
03:52As you can see, now we are going to take a grease tin
03:55A pretty grease tin
03:57And we are going to transfer it
04:00And we are going to allow it to set for at least 2 hours
04:03Our bithai is plated
04:15In a greased tin
04:17Now we will add pistachio shavings
04:18your shavings
04:31and we'll garnish with almond shavings
04:48our kalakandh mithai is ready now we'll leave it to rest for at least two to two and a half hours aside
04:59our kalakandh bulfi is ready we will cut it and enjoy it
05:18Akalakandh bulfi is ready I'm going to enjoy my bite you go enjoy yours see you soon please subscribe
Be the first to comment