Pineapple Kalakand

{Ramadan Special} – Pineapple Kalakand by Farrukh by Cubes n Juliennes

Eid ul Fitr Mubarak….Eid ul Fitr is celebrated by siting the silver crescent moon in the sky. Eid is always a fun filled day. Prayer, cooking, attending guests, serving generous amounts of sheer khorma…..day vanishes very quickly. Eid ul Fitr is celebrated for a week in most of the houses or at minimum of three days. Guests keep coming and we go visiting relatives and friends in these three days. ‘Eiddi’ (Eid presents) are exchanged between one and other. Most of the times we carry sweets and fruits along with gifts to the younger ones in the family. Homemade edible gifts are much preferred rather than the store bought ones. Mom makes kalakand or burfi to gift neighbors, friends and colleagues. In today’s post Farrukh of ‘Cubes n Juliennes’ has come up with an interesting recipe of Pineapple Kalakand. You can make these a day ahead and can be stored for 2-3 days. So these Kalakand pieces make perfect homemade edible gifts to treat loved ones this festive season.

Assalamoalaikum Dear Lubna and to you all my dear readers and followers.

JazakAllah Khairan Lubna for inviting me to be a part of Ramadan event “Joy From Fasting to Feasting”. It has always been a pleasure to connect with you and your readers through this event. Today being the Eid day and last day of the series, I thought to ramp up this on a sweet note. So here is a sweet treat ‘Pineapple Kalakand’ for you all. Pineapple Kalakand is a deliciously creamy Indian cottage cheese fudge flavoured with pineapple and saffron. These melt-in-mouth rich beauties are an ideal treat for any festivals or get-togethers.

Pineapple Kalakand

INGREDIENTS:

• 1 ¼ cups pineapple, chopped
• 200 gms. Khova/ mawa
• 2 liters plus 2 cups, Milk
• 2 tablespoons, Vinegar
• ¼ cup plus few tablespoons(depending upon the sweetness preferred), Sugar
• Saffron strands soaked in 2 tablespoons of warm milk
• 1 teaspoon cardamom powder
• ¼ cup, water
•  Few saffron strands and slivered pistachios-almonds for garnish

PREPARATION:

• In a pan, add pineapple, 1/4 cup of sugar and 1/4 cup of water, mix and cook for 15-20 minutes, It should reach thick chunky jam consistency.
• In a heavy bottom pan, heat milk on a medium flame.  Stir occasionally to avoid burning.
• Once milk starts boiling, reduce the heat to low.
• Gradually add vinegar and stir, milk will start curdling.
• Once milk is curdled, take it off the stove and immediately add ice cubes
• Leave it for 2 to 3 minutes.
• Line the strainer with muslin or cheese cloth.
• Strain the curdled milk and squeeze the cloth to drain excess water
• Wash it under cold running water to remove the traces of vinegar. This is called chenna
• Mix khova, chenna, 2 cups of milk and place it in heavy bottom pan, heat the khova mixture on low flame
• Stir continuously to avoid burning. Add sugar (as per preference), saffron milk and mix, cook on low flame stirring continuously till mixture starts leaving the sides of the pan and forms a dough
• Take it off the stove, add pineapple mixture, cardamom powder, place in greased plate or tray, cool and refrigerate.
• Cut them in squares or diamond shape and garnish with saffron strands, slivered pistachios and almonds
• Delightful Pineapple Kalakand is ready…..

NOTE:

Refrigerate in fridge and consume within two days.

You can find Farrukh @ Facebook|Instagram

Find more Ramadan Special recipes of this year @ Joy From Fasting To Feasting – X.