Hey foodies, today I’m sharing the recipe for Sugar-free Kesar Kalakand. To make this recipe, I’m using the Prestige Omega Die-Cast Kadai. It has a 3-layer easy release coating with an extra thick 5.5 mm base and comes along with a cool touch handle. This kadai is amazing because nothing sticks to it, ensuring all the ingredients are cooked perfectly, and it’s so easy to clean. Do give this amazing recipe a try, it tastes...
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a kadai, combine ghee, milk powder, jaggery, paneer, and saffron-infused milk.
Stir the mixture constantly until everything melts and forms a liquid consistency.
Add cardamom powder for enhanced flavor, and continue mixing until the mixture thickens.
Pour the mixture into a plate, garnish with mixed dry fruits, and refrigerate for 2-3 hours.
Finally, cut it into bite-sized pieces, and your sugar-free Kesar Kalakand is ready to enjoy!
Use fresh paneer for better texture and flavor.
Ensure constant stirring to avoid lumps and achieve a smooth consistency.
Refrigerating the mixture helps it set properly before cutting into pieces.
Can I use regular sugar instead of jaggery?
Yes, you can substitute jaggery with regular sugar, but the recipe will no longer be sugar-free.
How long can I store Kesar Kalakand?
You can store it in an airtight container in the refrigerator for up to 3-4 days.
Can I skip the dry fruit garnish?
Yes, the dry fruit garnish is optional, but it adds a nice crunch and flavor to the dish.
What type of milk powder should I use?
You can use any full-fat milk powder for the best results.
Is this recipe suitable for diabetics?
This recipe uses jaggery instead of sugar, which is considered a healthier alternative, but diabetics should consult their doctor before consuming.
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