How to make Kiwi Kalakand -

A fusion kalakand made with kiwi fruit.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Kiwi (कीवी), Milk (दूध)

Cuisine : Uttar Pradesh

Course : Mithais

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For more recipes related to Kiwi Kalakand checkout Kiwi Mango Shrikhand. You can also find more Mithais recipes like Khajoori Shahi Tukra , Nariyal Burfi, Balushahi, Til ke Gajak.

Kiwi Kalakand

Kiwi Kalakand Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kiwi Kalakand Recipe

  • Kiwi 4

  • Milk litre 1

  • Alum a pinch

  • Cottage cheese (paneer) crumbled 1 1/2 cups

  • Powdered sugar 1 cup

  • Few pistachios blanched and slivered for garnishing

Method

Step 1

Heat milk in a non-stick pan till it comes to a boil. Simmer till the milk thickens and reduces to slightly less than half (approximately 400 ml)

Step 2

Peel and roughly chop the kiwis and grind into a purée.

Step 3

Add alum to the milk and mix well. Add cottage cheese and mix well and cook for 1-2 minutes.

Step 4

Add kiwi purée and mix. Add sugar, mix well and cook for 20-25 minutes, stirring continuously, till the mixture thickens.

Step 5

Cover an aluminium tray with an aluminium foil and cling film. First spread pistachios and then pour the mixture over them. Cool down to room temperature and set in the refrigerator overnight.

Step 6

Cut and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.