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Coconut Streusel Nolen Gur Kalakand Recipe

This is my own innovative recipe for the winter season. It's made of winter special nolen gur (notun gur). I gave a twist to the kalakand with coconut streusel crumb.

Prep time:
15mins

cook time:
45mins

serves:
6

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Full cream milk 1 litre

Full cream milk

Description

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Nolen gud ⅓ cup

Nolen gud

Description

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Desi Ghee (Clarified Butter) As required

Desi Ghee (Clarified Butter)

Description

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Lemon Juice 1

Lemon Juice

Description

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crushed Pistachios Few

crushed Pistachios

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Dessicated Coconut (dry) ½ cup

Dessicated Coconut (dry)

Description

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Sugar ⅓ cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Details

Vegetarian

Level : Difficult

Cuisine : Bengali

Course : Dessert

Allergy Information

- Nil

Recipe Notes

1. Knead the paneer mixture nicely to make it smooth. 2. Nolen gur and paneer should be stirred continuously until it releases sides.3. Stir the coconut crumble occassionally so that it doesn't burns.

Ingredients For Coconut Streusel Nolen Gur Kalakand Recipe

Fresh full cream milk 1 litre

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Nalen gur ⅓ cup

Khejur gur

Description

What is kh ...

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Desi ghee for deep frying As required

Ghee

Description

Ghee is a type of clarified butter ...

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Lemon juice 1

Fresh Lemon Juice

Description

It is the liquid squeezed out of lemon. It has a citrusy and tangy taste.

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Pistachios crushed Few

Pistachio

Description

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Dessicated coconut ½ cup

Desiccated coconut

Description

Desiccated coconut is the dried, finely shredded flesh of the coconut. It is a grated, dried and ...

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Suger ⅓ cup

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Methods

How to make Coconut Streusel Nolen Gur Kalakand Recipe

1. Take a heavy bottom pan. Pour the milk.
2. Boil the milk in medium high flame.
3. Squeeze the lemon juice into the milk. Let the milk curdle. Stir it slowly.
4. Take a muslin cloth, line up in a pan and pour the curdled milk on it.
5. Squeeze it by gathering together the four corners.
6. Wash lightly the curdled paneer along with the muslin cloth so that the sourness of lemon gets removed.
7. Hang it for 30 minutes so that all the water drains out.
8. Knead it nicely till the mixture becomes smooth.
9. Mix the paneer and nolen gur in low flame. Stir continuously until the whole mixture becomes thick and releases sides. Transfer it to a tray.
10. To make coconut streusel, heat a pan and roast coconut. Stir sugar, mix properly and cook until it gets crumbled.
11. Spread it over the nolen gur paneer mixture on the tray. Press it nicely.
12. Cut it into squares. Garnish with coconut streusel and crushed pistachios.