Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

X

sitaphal kalakand

Total votes: 234
sitaphal kalakand
Ingredients

Custard apple pulp (sitafal) 3/4 cup
Chenna 2 cups
Oil 1 tsp
Almonds chopped 1 tbsp
Pistachios chopped 1 tbsp
Cashewnuts chopped 1 tbsp
khoya / mawa 1 cup
Sugar 1 cup
Green cardamom powder a pinch
Few blanched and chopped pistachios for garnishing


Method

1. Heat oil in a non-stick pan, add almonds, pistachios and cashewnuts and saute lightly.
2. Add chenna, khoya and sugar and mix well. Saute for 3-4 minutes or till the sugar dissolves.
3. Add custard apple pulp and mix well.
4. Add green cardamom powder, mix and switch off the heat.
5. Place some pistachios at the base of an aluminum tray. Pour the kalakand mixture over them and let it set.
6. Cool, cut into pieces and serve.

Make your own copy...

Printer Friendly and PDF