We are all geared up for the festival season and after almost 2 years since the first lockdown in COVID, finally, this year we get a chance to celebrate with our loved ones, family and friends.
Being grateful for all the blessings and marching towards happier times.
This festival we all should make the most out of the wonderful time we get to rejoice and what better way than to prepare sweets for the family. I always have been in favour of bringing in the festivities with something that we prepare lovingly with our own hands. The coming together is so special and the smile on everyone’s faces is the best part of the celebrations.
Let’s make this double-decker Indian traditional sweet that all will fall in love with because it looks fabulous and classy and it is an absolute delight to the tastebuds.
This combination of the rich kalakand and coconut burfi is an innovative one.
The kalakand layer simply melts in the mouth while the coconut burfi lends a chewy bite. A combination of both the layers is heavenly and you should try making this sweet for the festival times ahead.
Kalakand & Coconut Burfi (Double decker treat)
Kalakand (First layer) :
Ingredients :
- 2 cups grated paneer
- 1/4 cup condensed milk
- 2 tbsp milk powder
- ½ tsp cardamom (elaichi) powder
- 1tbsp chopped almonds
- 1 tsp ghee to grease plate
Method :
- Heat a non-stick pan. Keep the flame on medium heat and add the grated paneer and the condensed milk, also add milk powder to make kalakand more whitish.
- Make sure all three are mixed well together
- Keep mixing continuously till the mixture thickens.
- Now add cardamom powder and mix well.
- After a while the mixture will start leaving the sides of the pan and will come together as a lump
- Transfer the mixture to the ghee greased plate.
- Add finely chopped almonds ensure they stick to the kalakand.
- Cool completely & then cut the kalakand into square pieces.
- Ready to serve. It can stay for a week in the refrigerator.
Coconut Burfi – Second layer
Ingredients:
- 3 cups desiccated coconut
- 1/2 cup condensed milk
- 2 tbsp milk powder
- 1 tsp ghee
- ¼ tsp cardamom powder (elachi) powder
- 2 drops pink food colour
Method:
- Into a large pan take the desiccated coconut powder, condensed milk, milk powder & ghee
- Mix well on medium flame until condensed milk dissolves completely. Then add the pink colour.
- Keep stirring till the mixture starts to thicken. (takes approx. 10 minutes)
- Continue to cook on medium flame stirring continuously.
- The mixture starts to thicken after 25 minutes & the coconut mixture will start to separate from pan.
- Cook till the mixture comes together into a lump. Add ¼ tsp cardamom powder and mix well.
- Transfer the mixture onto a greased plate lined with butter paper.
- Set for around 15 minutes, unmould and cut into pieces.
Note :
You can either serve two separate burfis or layer them like shown in the pic. For that you need to layer the coconut burfi first. On top of it add the kalakand layer. Flatten it and leave to set in the fridge for 30 minutes. Once set completely, you can cut into desired shapes and serve.
