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Home Dish The BG Hara Bhara Kalakand (lauki/ bottle gourd)

The BG Hara Bhara Kalakand (lauki/ bottle gourd)

Name: How to cook The BG Hara Bhara Kalakand (lauki/ bottle gourd) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Sangita Kalra

The BG Hara Bhara Kalakand (lauki/ bottle gourd)

Kalakand is a scrumptious rich dessert that is mildly sweet. It isn't very smooth texture-wise as burfi but it is very soft, melt in the mouth sweet a bit grainy. And guess what, I tweaked it by introducing this kalakand to our humble BG. Oh, I mean our desi Lauki or the bottle gourd!! This vegetable is such a darling, so soft, beautiful color, and has no strong flavor of its own . Goes so well in desserts as well as a vegetable.So compatible isn't !! Check out how I made it. #boxweek18 #sangitakalra

Ingredient

Food ration :

5 servings

Cooking time :

35-40minutes

1 kg

Fresh bottle gourd

2 ltr

Milk

1 cup +2 tbsp

Sugar

6-7

Fresh spinach leaves

1/2 tsp

Cardamom powder

1 tbsp

Desi ghee

1 tbsp

Vinegar

1/4 cup

Water

1/4 tsp

Gulab jal or rose essence

1/4 cup

Nuts powder

As required

Vark/ edible silver leaf for decoration (optional)

Cooking instructions

* Step 1

Wash and blanch the spinach leaves. Immediately put it in ice-cold water to retain its green color. Remove it from water and grind it to a fine puree. Keep aside in the fridge. Take few nuts like almonds, pistachios cashew and grind them together to a fine powder. Your nut powder is ready.

* Step 2

From 2 ltr milk, remove one big glass of milk and keep it aside. Keep the rest on the flame to make chenna, boil it and add vinegar and water mixture. You will notice the milk gets curdled. Serve it and wash it thoroughly to remove its sourness. Let it be kept on the sieve so that excess water is drained.

* Step 3

Peel the gourd, scoop out the seeds and white pulp, just grate the green portion. Now in a nonstick pan add ghee and as it gets heated add the grated gourd, lower the flame to medium and let it get cooked. Do not cover it, this might change its color. Cook till all the water in it evaporates.

* Step 4

On the other flame keep a deep nonstick pan in which the leftover one glass of milk is to be cooked, add sugar to it, and keep cooking it till creamy and thick. Now add in the squeezed chenna to it and with the help of a potato masher mash it nicely. Add cardamom powder. Keep cooking till it is thick and creamy. Add the cooked gourd to it and mix. Cook till all are well combined and the milk has dried up. Add the nut powder. Mix nicely.

* Step 5

At this stage, you will notice that the gourd's color has faded a bit so to enhance its color, add the spinach puree just two tbsp. Cook till you get back a beautiful bright green color. Add rose water or Gulab Jal to it mix. Transfer this mixture to a greased tray and let it sit for a few hrs. Cut it in pieces and enjoy this sweet. You can also decorate with vark.

* Step 6

Notes 1) Check the sweetness first add one cup,if after adding chenna, gourd, you find it mildly sweet, add two tbsp more sugar. 2) You can have this sweet in fasts too. If you do not have spinach in fasts, skip adding it. Enjoy this homemade kalakand with family and friends!! Happy Cooking!!

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