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How To make Custard Apple Kalakand? | Instant Custard Apple Kalakand Recipe
Custard Apple Kalakand is a delightful Indian sweet that combines the richness of kalakand, a traditional milk-based sweet, with the subtle flavors of custard apple. This fusion dessert is not only delicious but also relatively easy to prepare. In this recipe, we will guide you through the step-by-step process of making Custard Apple Kalakand. Let’s get started!
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- 500 grams of khoya (milk solid)
- 2 medium-sized custard apples
- 1 cup of powdered sugar
- 1/2 teaspoon of cardamom powder
- 2 tablespoons of chopped pistachios
- 2 tablespoons of chopped almonds
Instructions:
- Prepare the custard apple pulp: Start by cutting the custard apples in half and scooping out the flesh. Discard the seeds and transfer the pulp to a blender or food processor. Blend the pulp until smooth, and then strain it to remove any fibrous bits or seeds. Set the custard apple pulp aside.
- Prepare the khoya: In a heavy-bottomed pan, crumble the khoya and cook it over low heat. Stir continuously to prevent it from sticking to the bottom of the pan. Cook until the khoya melts and becomes smooth in texture. This process may take around 8-10 minutes.
- Add custard apple pulp: Once the khoya is smooth, add the custard apple pulp to the pan. Mix well to combine the khoya and custard apple flavors. Cook the mixture for another 5 minutes, stirring continuously.
- Add powdered sugar: Next, add the powdered sugar to the pan and mix it into the khoya-custard apple mixture. Continue to cook over low heat, stirring constantly until the sugar is completely dissolved and the mixture thickens. This should take approximately 10-15 minutes.
- Add cardamom powder: Once the mixture thickens, sprinkle cardamom powder into the pan and mix well. The cardamom adds a lovely fragrance and flavor to the Custard Apple Kalakand.
- Transfer to a greased dish: Grease a square or rectangular dish with a little ghee or butter. Pour the kalakand mixture into the dish and spread it evenly. Use the back of a spoon or a spatula to smoothen the surface.
- Garnish with nuts: Sprinkle the chopped pistachios and almonds over the kalakand mixture. Gently press the nuts into the surface so that they stick.
- Allow it to cool: Let the Custard Apple Kalakand cool at room temperature for about 1-2 hours. Once it has cooled, refrigerate it for a few more hours or overnight to set completely.
- Cut into pieces: Once the kalakand is firm and set, remove it from the refrigerator. Cut it into small square or diamond-shaped pieces using a sharp knife. Serve and enjoy!
- Custard Apple Kalakand is a delectable dessert that can be enjoyed on special occasions or as a sweet treat any time of the day. The creamy texture of khoya combined with the subtle sweetness of custard apple makes it a delightful combination. Prepare this unique fusion sweet and indulge in its rich flavors.