Keeper Recipes

Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.

Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.

A serving of rice pudding is like a warm hug on a special day. As it’s a fragrant, creamy, and pleasantly sweet dessert. Here’s how to make the easiest rice pudding, the one that we use over and over again.

Further, we can customize it in a number of interesting ways. Here, I have served it with the seasonal fruit, nectarine.

Kalakand is a delectable, melt-in-the-mouth dessert created in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.

Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.

So here is an easy take on this Indian dessert with the same authentic flavors! With this quick and simple ingredients recipe, we can make heavenly Kalakand under 30 mins of hands-on cook time. I use homemade cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.

Kalakand makes a perfect treat on our festive or holiday table. It’s a must-try recipe for the Indian festival season and also for the upcoming holiday season.