Kalakhand is a famous north Indian dessert made during festivals and special occassions. Homemade kalakhand tastes much better than the store brought ones and you can enjoy it guilt free this festive season.
2 cups milk cream
1.5 cups milk
1 tbsp lime juice
2 tablespoons sugar
1) I used the method we use for making ghee, first wash the cream – 2-3 times, then heat it for 10 minutes, you will get cream.
2) Keep it aside for sometime, this is your cream for making kalakhand.
3) Take milk in a pan and add the cream and boil for 5 minutes and then add 1/2 tsp lime juice, and stir well, you will see the milk curdling.
4) Combine it together on high flame till it thickens and add 1/2 tsp more of lime juice.
5) Once thickened and leaves the sides of the pan add sugar 2 tbsps and combine well.
6) Pour in a square tin pan and allow to set, after 5 minutes you can mark into square shapes.
7) Leave to set fully, you can also transfer into the fridge.
For chocolate Kalakhand
1) Just drizzle chocolate powder through a tea strainer over the pieces. Your chocolate kalakhand is ready.
Watermelon how I love them during summers. Great coolant, best when you are on a diet, so many things to do with it and still tastes the best. The mystery part which most of us don’t know is that is can be classified as a fruit and also a vegetable. It is a good source of Vitamin A.
I have eaten many such granita’s during my school days well all those were of ice with syrups, now slowly graduating to home food and what can be done with natural food that stays long and give the optimum benefits. If you remember everyone has had Ice Candy and Golas during their school days. The golawala nicely uses his hand to mold the crushed ice on a wooden stick, I only now realise how painful it must be to even hold that ice, and we did pay peanuts those days for those ice beauties. Surely, it did burn the hands. Nowadays, no one uses hands we have churners, icecream makers, bowls cups, so they just place the ice and stick in the cup and pop a stick and there comes the Gola. However, the old gola has a charm of its own when had with some nice honey/ madh (caramalised sugar) not the Dabur one but what the bhaiyas did pour over each gola and nicely splash some of the syrups rose, pineapple you name it and they have it. My personal favorite was rose.
I had watermelon lying at my place, half of it consumed and then clueless about what needs to be done not a small fruit. My husband then kept it in the freezer then we got it down to have forgot about it. Till I saw it, and I knew I had to convert it into something as soon as possible before I start feeling guilty and hitting myself.
Caught hold of it, chopped it down, blended it well, a nice juice, some few popsicles and then granita and then finally the delight. Thanks to few things I always keep in the fridge they come handy when needed.
When you see the sun shine on, just bounce back and take the popsicle and say here I am. Keep shining and let it melt down and watch you enjoy. Cool isn’t it. With very few ingredients you can make a delight for ourself:-
Serves – 3-4
Watermelon – ½
Lime juice – 1/2 tsp
Salt/ Black salt – A pinch
Milkmaid – 1-2 tsp
1 Ice Candy Mould
- Convert the watermelon pieces alongwith limejuice and salt into juice
- Pour them in ice candy moulds and allow to set
- Take a ice candy crush it with a fork, and you get granita/ crushed ice
- Take a glass bowl add the watermelon granite/ ice granules and drizzle the milkmaid on top.
- Your dessert is ready.
- Addition of lime juice make the juice more absorbent into your system, it also retains the colour
- Addition of salt always makes the flavour of sugar more evident thus giving it a nice balance.
- Remove the popsicles for crushing only when ready to serve they melt quickly so see that you take a dry vessel without any water in it.