Kalakand from leftover ghee mawa
Kalakand from leftover ghee mawa

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kalakand from leftover ghee mawa. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Now add chenna and cook till mawa consistency comes. Add sugar, ghee and cook till mawa becomes thick in consistency, Take a tray, grease with ghee and pour mix in it; Garnish with pista and almonds, keep it aside till it is solid. Cut this delicious kalakand in shape and serve. Milk cake recipe - Mawa cake - Kalakand recipe - Dessert - Diwali recipe.

Kalakand from leftover ghee mawa is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Kalakand from leftover ghee mawa is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kalakand from leftover ghee mawa using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Kalakand from leftover ghee mawa:
  1. Get 1/2 cup milk
  2. Prepare 1/2 cup leftover ghee mawa
  3. Get 1/4 cup sugar
  4. Prepare 1/8 cup milk powder
  5. Get 2 tsp coconut
  6. Make ready Pinch Elaichi powder

However it is called khujdi and Thuppada gassi at some places. This byproduct is very rich in protein, essential fatty acids and can be used in many recipes. So lets have a look at the recipes using leftover desi ghee residue, below : Apply ghee to the spatula to prevent the mixture from sticking and set properly. Stir continuously the mixture until it cooks to the desired consistency.

Steps to make Kalakand from leftover ghee mawa:
  1. Boil the milk add leftover ghee mawa & stir.all mawa desolved in it add sugar & mix properly.
  2. When sugar melt add milk powder & coconut & mix well & cook till mixture will thick.
  3. Add Elaichi powder & mix well. Take out in a plate. Cool down in RT for 1 to 2 hour or in fridge 20-25 min. If you wish to cut than cut in a desire shape.

So lets have a look at the recipes using leftover desi ghee residue, below : Apply ghee to the spatula to prevent the mixture from sticking and set properly. Stir continuously the mixture until it cooks to the desired consistency. Cook kalakand mixture on low flame, else the milk gets burn from the bottom. Add the dry fruits of your choice. A definite win when you are making a whole suite of sweets (hah) for Diwali.

So that’s going to wrap it up for this special food kalakand from leftover ghee mawa recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!