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mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with 13 amazing images. mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi is a rich desi Indian mithai. Learn how to make khoya dry fruit barfi. To make mawa dry fruit barfi, combine the mava and sugar in a deep non-stick kadhai, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Switch off the flame, add the mixed nuts, cardamom powder and nutmeg powder and mix well. Transfer the mixture into a greased aluminium tin and keep aside to cool for 5 hours. Cut the dry fruit barfi into 9 pieces and serve immediately. Khoya-based barfis are a delight to savour, because they have a rich milky flavour and amazing melt-in-the-mouth texture. This particular mawa dry fruit burfi recipe is all the more special, because it also includes loads of dry fruits and nuts along with delicate spices too! You will relish the traditional flavour and luxuriant mouth-feel of this special Indian mawa barfi, and not only love its sweetness but also enjoy the fact that it is quite easy to make. Mawa that is perfectly crumbly in texture is crucial to make this Indian mawa barfi. While it is easily available in the market, we suggest you make mawa at home when you have enough time on hand. Make it advance and store it in the freezer. It stays fresh upto a month. Besides barfi we have a collection of traditional Indian mithai recipes, to name a few popular ones, like Ghevar Doodh Paak, Mohanthal, Coconut and Rava Ladoo and Petha. Tips for mawa dry fruit barfi. 1. Prefer a kadhai to make this barfi as it is easy to cook the mawa mixture. 2. Remember to grease the tin with little ghee before transferring the mixture into it. This helps in preventing the mixture from sticking to the tin and also makes demoulding of the pieces easier after cooling. 3. Ensure to keep the barfi in the tin aside for 5 hours. This will help the mixture to set and you will be able to cut it into pieces then. Enjoy mawa dry fruit barfi recipe | khoya dry fruit barfi | mava dry fruit burfi | Indian mawa barfi | with step by step photos.
microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with amazing 25 images Sabudana Khichdi is an all-time favourite Maharashtrian snack, which is often had for breakfast or supper. We have made a quicker version of sabudana khichdi called microwave sabudana khichdi. With a few small tweaks like using sendha namak instead of sea salt, it is also used to sustain oneself on a fasting day. Popular during fasts, it's also well known as Sabudana Khichdi faraal food. It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food. I don’t only make it during fasting days but also for breakfast, snack or even for dinner, I also prefer taking it along for a meal to work. Preparing the sabudana for the khichdi is very easy, all you need to do is soak sabudana prior. To make microwave sabudana khichdi, wash the sago. Drain and place them in a deep bowl, add approx. ½ cup of water and mix gently. Cover with a lid and keep aside for 8 hours. Combine the oil, cumin seeds and curry leaves in a microwave safe bowl and microwave on high for 1 minute. Add the potatoes, mix well and cover with a microwave safe lid and microwave on high for 5 minutes, while tossing it once in between. Add the soaked sabudana, peanuts, coriander, green chilli paste, lemon juice, sugar and salt, mix gently and cook on a medium flame for 3 minutes, while stirring once in between. Serve microwave sago khichdi hot with curds. It always helps to know a few hacks that help make such popular dishes quicker! This recipe for microwave sabudana khichdi is one such, which will help you make the dish within minutes. Remember that the sago needs to be soaked for a long time, so plan ahead if you want to make this microwave sabudana khichdi. Once you do the needful, it is quite a hassle-free recipe that you can make any day! For a complete faraali meal serve the Sabudana Khichdi in microwave along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa. You can also try other quick and easy microwave recipes like Microwave Popcorn Made in A Bowl or Microwave Mug Dhokla. Enjoy microwave sabudana khichdi recipe | Maharashtrian style sabudana khichdi in microwave | microwave sago khichdi | with detailed photos and video below.
how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with 11 amazing images. safed makhan recipe is a lusciousness and fresh homemade butter that is beyond comparison with any commercial brand. Learn how to make 5 minutes desi makhan. To make homemade white butter, safed makhan, boil 1 litre of full-fat milk daily for at least 2 weeks and each day remove the malai after boiling and slightly cooling it. After collecting it for 2 weeks and storing in an air-tight container in the freezer you will get approx. 2½ cups of fresh malai. After 2 weeks remove the air-tight container from the freezer and leave it at room temperature for at least 6 hours. Then to make the white butter, combine the fresh malai and 2 cups of ice cold water in a deep bowl and blend it using a hand blender for 3 to 4 minutes. The top layer is white butter. Who can resist topping their parathas with a dollop of homemade white butter, safed makhan or a dab on their toast? Although white butter is readily available in the market, here’s how to make white butter recipe, which will make your parathas and sandwiches all the more special. This homemade white butter has a special importance during Janmashtami. It is considered the food of Lord Krishna. Tips for making homemade white butter, safed makhan. 1. Keep collecting the malai formed on top of full fat milk. 2. Do not use readymade fresh cream. 3. Cow’s milk can be used, but it will give you less quantity of fresh malai. 4. Do not over churn the malai using a hand blender, else the safed makhan might split and not form a lump which is a must. You can store this homemade white butter, safed makhan in an airtight container in the fridge for two days. It lasts for longer, may be upto 1 to 2 months, if stored in the freezer. Enjoy how to make how to make homemade white butter | safed makhan recipe | white butter recipe | 5 minutes desi makhan | with step by step photos below.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi. To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled. Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose. 5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi. Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other. Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images.
homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | with 19 amazing images. homemade coconut ice-cream is very creamy and rich in flavor. Learn how to make homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | The tender coconut ice-cream is a luscious and creamy treat, with a mild tropical flavour. Due to the added creaminess of tender coconut meat, this ice-cream gets a super creamy texture even and has a unique flavour. This tender coconut ice-cream is purely made using coconut meat, coconut water, and coconut milk. Sounds tempting, right? A sweet treat that any coconut lover would enjoy. Tips to make homemade coconut ice cream: 1. Instead of whipping cream you can use fresh cream to make this ice cream. 2. Chopped coconut meat gives a pleasant mouthfeel to the ice cream. 4. Make sure not to beat the cream till stiff peaks, it should be soft peaks. Enjoy homemade coconut ice-cream recipe | tender coconut ice-cream | coconut ice cream at home | with step by step photos.
farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with amazing 17 images. farali dosa recipe is one of several forgotten gems from South Indian cuisine, which people are vehemently attempting to bring back to the fore now. As the name suggests, farali dosa is popularly consumed during fasting days and is made out of millets. Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. The combination of sama and rajgira flour gives rise to a sumptuous sama rajgira dosa that is sure to please your palate on a fasting day. Sour buttermilk is added to the batter to help in fermenting. The fermentation time is just two hours, so you do not even have to plan for this sama rajgira dosa the previous day itself. This farali dosa has a wonderful, crispy texture if made thin and must be eaten immediately. If you make farali dosa too thick and have it later, it might be chewy. Have this sama rajgira dosa hot and fresh with Peanut Curd Chutney or Faraali Idli-Sambhar. You can also try other faraali recipes like the Maharashtrian favourites – Upvaas Thalipeeth and Faraali Misal, or the popular Gujarati Layered Handva. Enjoy farali dosa recipe | faral dosa | sama rajgira dosa | rajgira dosa | with detailed step by step recipe photos and video below.
healthy sheera recipe | ragi, whole wheat flour sheera | no sugar sheera | multi flour jaggery sheera | with 16 amazing images. healthy sheera recipe is perfect for weight loss and heart patients. Learn to make no sugar sheera. Satisfy your sweet tooth occasionally without compromising your health with this low fat version healthy sheera recipe of an all time favourite Indian dessert. In ragi, whole wheat flour sheera walnuts and almonds contain MUFA and antioxidants that protect our heart from free radical damage and help to lower LDL. healthy sheera is loaded with nutrients - whole wheat flour, nachani and soya are three flours that are protein rich, while almonds and jaggery add iron. Since I have used only 2 tsp ghee, it is definitely guilt-free. Remember to use a non-stick pan to avoid sticking. You may substitute soya flour with ragi flour or whole wheat flour in the same ratio. healthy sheera is made by slowly roasting 3 flours and then adding jaggery water to it and cooking with cardamom (elaichi) powder to enhance the taste. healthy sheera is rich in Vitamin B1, Folic Acid, Magnesium, Phosphorus, Vitamin B2. Enjoy healthy sheera recipe | ragi, whole wheat flour sheera | no sugar sheera | multi flour jaggery sheera | with step by step photos.
apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with 18 amazing images. apple rabdi recipe | seb rabri | rabdi for festivals, navratri is a perfect Indian mithai which will leave a lingering taste for a few hours. Learn how to make seb rabri. To make apple rabdi, heat a broad non-stick pan, add the milk and cook on a medium flame for 20 to 25 minutes, while stirring occasionally or till the mixture reduces to half. Add the sugar and apples and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Sprinkle almonds and cardamom powder and mix well. Refrigerate for at least 2 hours. Garnish with almonds, pistachios and saffron and serve chilled. Seb rabri is a fruity twist to the popular rabadi! Apple not only contributes its unique flavour to this sweet, it also helps to thicken the rabadi very quickly thereby adding to the convenience too. This tempting rabdi for festivals, navratri requires only 5 ingredients and half hour of cooking time. Perk up your festival spread with this unique mithai that adds a royal touch by the addition of walnuts, pistachios and saffron as a garnish. A hint of elaichi powder makes it all the more authentic. Apple rabdi tastes fantastic all by itself, or can be used as a topping for hot Malpuas too. Make a large batch of this rabdi as your guests are sure to finish it in no time. Tips for apple rabdi. 1. Make sure you grate the apples just before making the rabdi, or the apples may turn brown in colour. 2. Pour into 2 bowls (or the same container in which you are going to serve the dessert) in which we are going to set the apple rabri. 3. Top with almond and pistachios slivers and a few strands of saffron. Do this after the apple rabdi is chilled for 2 hours as the garnish will stay on top. 4. Add 2 1/2 tbsp sugar. You can increase or decrease the sweetness based on what you want. Remember that grated apples are sweet. Enjoy apple rabdi recipe | seb rabri | rabdi for festivals, navratri | with step by step photos.
This recipe is a mouth-watering preparation of kand and potatoes in a base of curds, thickened with rajgira flour. The Aloo and Kand Rasawali Shaak gets its finger-licking flavour and appetizing aroma from green chilli paste and a tempering of cumin seeds. The best part is that you can have this shaak on a fasting day as well. Do not overcook the kand and potatoes as they might get mushy when continuing to cook with the other ingredients. If you are going to have this recipe later, then add some water and heat a little before serving. You can try other delicious faraali recipes like the Faraali Pattice and Faraali Dosa .
basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with 25 amazing images. Gujarati basundi is a rich and delicious Gujarati mishtan of thickened milk, very similar to the North Indian rabdi, it is basically just boiling the milk in a thick bottomed pan till the milk is reduced. Almonds and pistachios add crunch to this rich , creamy basundi. Remember to keep scraping the sides of the vessel when cooking, as that will make the basundi thick and impart a real creamy texture. Use a flat spoon to scrape the vessel as it is more convenient than a round spoon. gujarati basundi can be served warm or chilled and tastes amazing with piping hot, deep-fried puris and Undhiyu. Come festivals like Raksha Bandhan, Janmashtami or Navratri, my father would start reducing the milk since 5 am for making basundi, so that the gas range would be free before my mother gets up and starts cooking the meal. Twist the authentic Basundi sweet recipe and make innovative Pineapple Basundi with fruity flavor. To fasten the cooking process, you can even make basundi with condensed milk that will get ready quickly. Aside from basundi, see our Gujarati sweet recipes like Golpapdi, Kopra Pak, Mohanthal. Pro tips for basundi. 1. Add 6 1/2 cups full-fat milk in that deep thick pan. Full-fat milk has a higher fat content than low-fat or skim milk. This higher fat content contributes to the rich, creamy texture and indulgent mouthfeel that are characteristic of basundi. The fat helps to create a smooth and luxurious experience when enjoying this dessert. 2. Reduce the flame and cook on a slow to medium flame for 45-48 minutes while stirring and scraping the sides of the pan occasionally. Image one of cooking for 15 minutes. Slow to medium cooking allows the milk to evaporate gently. This gradual process results in a smooth and creamy texture, unlike rapid boiling which could cause scorching or curdling. 3. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a distinct aroma and flavor profile, offering a combination of warm, sweet, and slightly floral notes. It complements the richness of the milk and sweetness of the sugar in basundi, adding complexity and depth to the overall taste. Enjoy basundi recipe | Gujarati basundi | how to make traditional basundi sweet | milk basundi recipe | with step by step photos.
peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet peach halwa is a rich, milky and fruity Indian mithai that is sure to please the palates of people with varied tastes. Learn how to make peach halwa with mava. The strong scent of fresh peaches sautéed in ghee, together with the lingering aroma of khoya cooked with sugar, and the unmistakable aroma of cardamom, make this Indian mithai recipe a winner. Every aspect of this recipe is carefully designed to entertain, including the luxurious garnish of slivered almonds. To make peach halwa, heat the ghee in a broad non-stick pan, add the peaches and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Mash lightly using a potato masher. Add the mava and sugar, mix well and cook on a medium flame for 10 minutes, while stirring continuously. Add the cardamom powder and mix well. Serve hot garnished with almond slivers. The summer season, especially April and July are the peak season of peach. Learn how to buy the perfect peach. This red-yellow fruit is sweet by itself and thus perfect to make sweets. The addition of mava not only adds to its creaminess but also reduces the cooking of easy Indian festival sweet. Perk up your festive mood with this unique mithai. Enjoy it during Diwali, the festival of diyas or Dusshera, the festival which marks the victory of good over evil. The interesting part about this peach halwa with mava is that it can be enjoyed during the festivals of fasting like Holi, Janmashtami and Ekadashi too! Tips for peach halwa. 1. Do not chop the peaches very finely. This will let you enjoy its little mouthfeel after cooking. 2. Adjust the use of sugar depending on the sweetness of peaches. 3. Choose peaches that are firm to the touch, but whose flesh will yield with gentle pressure. The fruits should be unblemished and free of bruises, with a warm, fragrant aroma. Enjoy peach halwa recipe | peach halwa with mava | Indian mithai recipe | easy Indian festival sweet.
dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images. dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri. To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi. This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day. Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking. If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda. Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic. Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos.
peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with amazing 8 images. peanut curd chutney or faral chutney is a quick and easy farali chutney eaten during fasting days! faral chutney compliments really well with farali food like sabudana vada and potato chips! farali chutney is a 5 ingredient recipe made off unsalted peanuts, curd, ginger green chilli paste, lemon juice, jeera and can be ready in a jiffy! When peanuts and fresh curds are combined, what you get is a spicy, crunchy and tangy shingdana chutney accompaniment that goes well with Sabudana Khichdi and Sabudana Vada , Kand Aloo Pakoda and Faraali Pattice.We have used unsalted peanut and would suggest you to do the same during fasting. Some people also skip table salt during their fasting days and use rock salt that’s why we have used rock salt in preparing the peanut curd chutney! The best part is that this farali chutney for sabudana vada involves zero cooking time! Just pop everything into the blender, whir, and it’s ready! Do not add any water while grinding, or the peanut curd chutney might become watery!! Complete your farali thali with healthy peanut curd chutney on the side! All ingredients used in peanut curd chutney are healthy. Learn to make peanut curd chutney | faral chutney | farali chutney for sabudana vada | healthy shingdana chutney | with detailed step by step recipe photos and video below.
buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with 20 amazing images. buckwheat farali handvo is a traditional Gujarati dish that is commonly prepared during fasting periods. Vrat, upwas or fasts is observed by many Hindus on auspicious festivals like navratri, shivratri or even days like ekadashi or karwa chauth. buckwheat farali handvo is a savory cake made using buckwheat flour (kuttu ka atta) and a variety of vegetables like bottle gourd, potatoes, and peanuts. The word "farali" refers to the ingredients that are allowed to be consumed during fasting, making this dish suitable for those following a restricted diet. Buckwheat flour is gluten-free and high in nutrients, making it a healthy alternative to regular flour. The preparation of buckwheat farali handvo involves soaking the buckwheat flour with curds and mixing it with grated vegetables, spices, and herbs to form a thick batter. This batter is then steamed or cooked in a pan until it is crispy and golden brown on the outside. buckwheat farali handvo is typically served with yogurt or a side of farali green chutney. It is a flavorful and nutritious dish that provides energy during fasting periods while also satisfying the taste buds. Pro tips for buckwheat farali handvo. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake. 2. Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes. 3. Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly. Enjoy buckwheat farali handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | with step by step photos.
microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images. microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes. To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled. Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion. Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes. When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes. Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi. Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe. Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos.
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