Butterscotch kalakand
Butterscotch is one of my favorite flavours. This time I tried to incorporate the same to kalakand and it did turn out yummy.
Butterscotch kalakand
Butterscotch is one of my favorite flavours. This time I tried to incorporate the same to kalakand and it did turn out yummy.
Cooking Instructions
- 1
Boil the milk and add vinegar slowly till the whether separates from chenna.
- 2
Sieve this in a muslin cloth and wash it well to remove the smell of vinegar.
- 3
Hang it for half an hour to remove excess water.
- 4
To make the praline take sugar in a thick bottom pan and keep it on low flame.
- 5
Let the sugar melt and caramalise,don't stir just shake the pan a little if required.
- 6
When the sugar has melted and caramalised,add butter and cashews and mix
- 7
Take it out in a parchment lined pan and let it cool.
- 8
Take condensed milk in a wok and put it on low flame on gas.
- 9
Add the chenna and stir well.
- 10
Add the yellow food colour and keep stirring on low to medium flame till it gets a little dry.
- 11
The mix should not over dry as it might become chewy,not too wet also so it might be difficult to set.
- 12
Add the butterscotch essence and mix well and switch off the gas.
- 13
Pour it in a prepared pan or thali.
- 14
Roughly crush the cooled praline in a mortar and pestle and spread over the kalakand.
- 15
Let it cool at room temperature or refrigerate for fast cooling.
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