Pumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Kalakand, often known as qalaqand, or mishri mawa, is prepared with paneer and milk solids or khoya and is served during Indian festivities such as Diwali, Holi and Navratri.
MILK POWDER AND PANEER KALAKAND WITH PUMPKIN
WHAT IS KALAKAND?
Kalakand is an Indian milk based dessert. Traditionally, kalakand would be made by simmering milk.
Kalakand is made from milk, sugar and spices which is then cooked until it is semi solid. It is then soft set before cutting into squares.
There are many variations of kalakand due to the different flavourings that can be added such as mango kalakand, beetroot kalakand , dudhi kalakand, kesar kalakand, coconut kalakand, gulkand kalakand, chocolate kalakand, white chocolate kalakand and coffee kalakand, phew!
This recipe is kalakand without condensed milk but instead we have used milk powder and paneer. While this is not an Instant Kalakand recipe, it is still quicker than the original because we have used milk powder.
Due to the fat percentage of milk that we have in the UK, we do not get large grains of milk solids. It is easier to use paneer and milk powder to achieve a similar texture.
Traditionally kalakand made on a regular stovetop. However modern technology allow us to experiment and we have successfully made 2 ingredients Kalakand using a microwave.
Also Kalakand in Instant pot known as Instant Pot Kalakand or Cheat Kalakand is so easy to make with less intervention in electric pressure cooker.
PUMPKIN KALAKAND
A perfect fall or Autumn recipe because it uses beautiful seasonal pumpkin. Grated pumpkin provides extra texture and a mild flavour to this kalakand.
The end result is golden-orange squares of juicy yet creamy kalakand!
Pumpkin dessert recipes are some of my favourite! If you have leftover pumpkin from Halloween, then this easy pumpkin dessert is the one to go for! All ingredients can easily be found in your local supermarket.
Why not add an Indian twist to Thanksgiving dinner with Pumpkin Kalakand as a unique but bang on trend dessert.
Pumpkin is called called Kaddu and Kaddu Kalakand or Kaddu ka Halwa can be found in some areas in Mumbai.
WHY YOU WILL LOVE THIS RECIPE
LEFTOVER PUMPKIN RECIPES
We love going pumpkin picking in the Autumn and sometimes we can be a little over enthusiastic! With a table heaving with beautiful speckled pumpkins, we’re in the rush to make all the best pumpkin recipes that are out there!
We love pumpkin waffles ,
Rajasthani pumpkin sabji ,
Roasted pumpkin and garlic hummus ,
One pot pumpkin pasta
Low fat pumpkin falafel
Vegan Harry Potter Pumpkin Pasties
Vegan pumpkin spice Biscotti
INGREDIENTS FOR KALAKAND WITH PUMPKIN
➡ Pumpkin known as Kaddu, Petha or Kolu in India. We have used large orange skinned pumpkin with creamy flesh. It is usually sold in markets to carve for Halloween. They are firm in texture and grate well. However, you may use red pumpkin too.
You can use canned or tinned pumpkin puree but you will not get the grated texture
➡ Chenna or Homemade paneer to provide texture, bite and richness. Chenna is not set paneer and has a little whey in so kalakand doesn’t become chewy or rubbery.
➡ Milk powder is the next ingredient. An important ingredient to make kalakand sweet. We have used full fat or full cream milk powder. You may homemade mawa or khoya instead.
➡ Sugar to sweeten the kalakand we have used regular granulated sugar.
➡ Saffron known as kesar. Adds exotic floral intense aroma, also lends gorgeous golden hue to the dish.
➡ Cardamom powder known as Elyachi powder. We will need here green cardamom powder. Simply crack the pod and remove the seeds. Place them in mortar and start grind the seeds using the pastel.
➡ Nutmeg and Mace powder go so well with pumpkin and fall or autumn desserts. Nutmeg is known as Jaiphal and Mace is called Javentri. It is optional.
➡ Ghee to saute grated pumpkin. It also brings shine and gloss to the dish.
➡ Nuts provides crunchiness, adds texture and for garnish. Skip to make nut-free desserts. We have used almond and pistachio slivers. write about contras with yellow..
➡ Edible silver foil known as chandi ka varq. Available online and it is suitable for vegan too.
➡ Dried edible Rose petals known as Gulab ki Pankhudi
STORAGE
Whilst this Indian mithai tastes best when eaten fresh, it can stay good in the refrigerator for up to 3-4 days. Simply store in an airtight container and make sure bring it to room temperature before serving.
Kalakand freezes well too. Put in one layer in a container keep for 1 month. Thaw it in the refrigerator overnight and serve at room temperature.
HOW TO MAKE PUMPKIN KALAKAND STEP BY STEP
- Dudhi Basundi
PUMPKIN KALAKAND
Ingredients
- 5 cup grated pumpkin
- 1 cup paneer homemade
- 1 cup full cream milk powder
- 1 cup regular sugar
- 1 cup whole milk 250mls
- 5 tablespoon ghee
- 12-15 saffron strands
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ⅛ teaspoon mace powder
- 2 tablespoon almond slivers
- 2 tablespoon pistachio slivers
- 1 tablespoon edible dried rose petals
- Varq
Instructions
- Grease a 7"x7" tray or thali with ghee and leave it aside for later use. Altanatively line a tray with parchment paper, so the kalakand can be easily removed from the tray.
- In a large heavy base wide pan or kadai heat half amount of ghee.
- Add grated pumpkin and mix.
- Saute for 8-10 minutes on low to medium heat.
- Add saffron and milk, mix and cook dries up and pumpkin is cooked or almost mushy.
- Then add crumbled paneer or chenna and mix.
- Now tip in milk powder or khoya and sugar amd mix well to combine.
- Cook on low to medium heat, the mixture will get runny as suagr will start releasing the water.
- Kepp cooking and stirring the mixture until totally dry but moist, it can take up to 20-25 minutes.
- Turn off the heat, add all the spices powders. mix well.
- Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
- Let it cool a little, then apply silver varaq and nuts slivers.
- Allow to cool completely and refrigerate for couple of hours or overnight.
- Once the kalakand is set, cut into bite size squares.
- Serve Pumpkin Kalakand at room temperature.
- Enjoy !
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
PUMPKIN KALAKAND
Ingredients
- 5 cup grated pumpkin
- 1 cup paneer homemade
- 1 cup full cream milk powder
- 1 cup regular sugar
- 1 cup whole milk 250mls
- 5 tablespoon ghee
- 12-15 saffron strands
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ⅛ teaspoon mace powder
- 2 tablespoon almond slivers
- 2 tablespoon pistachio slivers
- 1 tablespoon edible dried rose petals
- Varq
Instructions
- Grease a 7"x7" tray or thali with ghee and leave it aside for later use. Altanatively line a tray with parchment paper, so the kalakand can be easily removed from the tray.
- In a large heavy base wide pan or kadai heat half amount of ghee.
- Add grated pumpkin and mix.
- Saute for 8-10 minutes on low to medium heat.
- Add saffron and milk, mix and cook dries up and pumpkin is cooked or almost mushy.
- Then add crumbled paneer or chenna and mix.
- Now tip in milk powder or khoya and sugar amd mix well to combine.
- Cook on low to medium heat, the mixture will get runny as suagr will start releasing the water.
- Kepp cooking and stirring the mixture until totally dry but moist, it can take up to 20-25 minutes.
- Turn off the heat, add all the spices powders. mix well.
- Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
- Let it cool a little, then apply silver varaq and nuts slivers.
- Allow to cool completely and refrigerate for couple of hours or overnight.
- Once the kalakand is set, cut into bite size squares.
- Serve Pumpkin Kalakand at room temperature.
- Enjoy !
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Savoury waffles made with semolina are crispy perfection. Ideal for a healthy breakfast or brunch, these eggless waffles are packed with pumpkin and mixed vegetables.
They easily come together in 30 minutes and it is a great freezer-friendly recipe too. Unpack your waffle maker!
These waffles with semolina will go down a treat with the whole family!
Easy to make and with the help of a waffle maker, you can have the crispiest waffles ready under 30 minutes.
I love waffles, as much as sweet ones like Vegan Oatmeal Waffles , these vegan Kothimbir Vadi Waffles are my favourite too. Whenever, there is a leftover Idli batter in the fridge I make this fluffy and delicious Waffle Idli Delights , and serve with spiced potatoes and green chutney.
Ingredients
Semolina – we have used a mix of fine and coarse semolina so that you get a delicious texture. However, if you only have one, then it is best to use fine semolina.
Chickpea flour – also called gram flour or besan. This is required to bind the waffles.
Natural yogurt – we have used full fat natural yogurt but you can also use low fat yogurt
Pumpkin & vegetables – we will need grated pumpkin. Use a box grater, mandolin or food processor to speed up the process. You also need green beans, red cabbage, white cabbage, sweet corn kernels
Green chilli & ginger
Turmeric powder
Baking soda – optional
Oil to spray waffle maker plates
HOW TO MAKE SEMOLINA WAFFLES WITH MIXED VEGETABLES
Making semolina waffles is easy and a great way to get kids involved!
Follow the step by step instructions for perfect crispy waffles.
Full recipe in the recipe card below
Prep the vegetables.
Add all of the prepared ingredient except baking soda and oil to a bowl. Add the water slowly.
Mix well and set aside for 15 mins.
Add baking soda and mix.
Spray oil onto preheated waffle maker.
Spoon mixture into waffle maker.
If you want crispier waffles, turn over the waffles and cook again.
Serve!
Serving Suggestions
Semolina waffles are versatile. They can be eaten as they are, piping hot from the waffle maker or served with chutney, raita or other condiments!
If you are having these for breakfast, then finish with a health boosting mango kefir lassi to kick-start your day.
Try Gujarati Imli and Date Chutney or green coriander and mint chutney . Roasted Tomato Raita is a cooling alternative. For a totally different dish, eat alongside hot sambhar!
Storage
These waffles are best eaten immediately as they can loose their crispiness overtime. You can prepare the batter and store in the fridge to make the waffles at a later date.
You can store these waffles in the fridge and reheat in the grill or oven.
Freeze these waffles – allow to thaw by placing at room temperature and reheat in the grill or oven.
Vegan option
One pot pumpkin pasta
Pumpkin Kalakand (sweet dish)
Low fat pumpkin falafel
Pumpkin Sabji (kaddu ki khatti meethi sabji)
Kaddu ka raita
Semolina Gujiya (sooji ghughra)
Makhandi halwa
Eggless revani (instant pot rose and semolina cake)
Irmik Helvasi (Turkish Semolina Helva)
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SAVOURY SEMOLINA WAFFLES WITH PUMPKIN
Equipment
- Big bowl
- Spatula/spoon
- Waffle maker
Ingredients
- 1 cup coarse semolina
- ¼ cup fine semolina
- ⅛ cup chickpea flour
- ½ cup grated pumpkin
- ½ cup natural yogurt
- ¼ cup red cabbage chopped
- ¼ cup white cabbage chopped
- ¼ cup green beans chopped
- ¼ cup sweet corn kernals
- 2-3 tablespoon green chilli and ginger crushed
- ½ teaspoon turmeric powder
- ⅛ teaspoon baking soda
- 2-3 tablespoon cooking oil
- 2 tablespoon fresh coriander leaves
- 2 tablespoon pomagranate arils
Instructions
- Add all the ingredients in a mixing bowl, except oil and baking soda.
- Add water little by little and make thick batter.
- Cover the bowl with a lid or kitchen napkin and leave it to rest for 10-15 minutes.
- Add baking soda and mix.
- Spray oil onto preheated waffle maker.
- Spoon mixture into waffle maker.
- If you want crispier waffles, turn over the waffles and cook again until golden.
- Serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
