Kashmiri Kalakand with Gur or Jaggery | Milk Burfi | Milk Cake with Gud скачать в хорошем качестве

Kashmiri Kalakand with Gur or Jaggery | Milk Burfi | Milk Cake with Gud

when I was a child and I used to visit sweet shops, I used to dream that accidentally I get left behind in the sweet shop and locked down. I would eat all the sweets to my hearts content. Well, now I know that not at all healthy or safe. However, enjoying our favorite treats once in a while is downright essential for the healthy living. Kalakand originated from cooking milk until solidified and adding sweetener to make it into delicious dumplings. Then milk was curdled and added to the sweet called "chena" or "chaana". I would say that this sweet like other milk sweets were originated in middle east and then adopted on the later stages in India. However we fell in love with the sweet and adopted it wholeheartedly. I have made a healthier variation to the age old recipe and that is adding Raw sugar or Jaggery. In fact you enjoy jaggery in this recipe and will not switch back to sugar ones. Mildness of jaggery flavor actually gives a hint of caramel flavor to this recipe and makes it relish worthy for longer time. We are also adding cardamom powder so that we will be content and satiated and will not hit sugar cravings later. You will be surprised at how well you will be satisfied by just eating a piece of this Kashmiri Kalakand. We are also making the traditional method and will be sticking to simple 4 ingredients which we can find in any home and making this sweet shop worthy delicacy within your home. Perfect for those small moments which we wish to celebrate. Good thing is that you can cut this like a cake and eat it too!