Name: Butterscotch kalakand recipe by Anjali Valecha at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 5
Ingredients: For the chenna or paneer; 1/2 litre Full Cream Milk; 1-2 tbsp vinegar; For the praline; 1/2 cup Sugar; 1/4 cup chopped cashews; 1 tsp butter; Rest ingredients; 1/2 cup condensed milk; 1-2 drops yellow food colour; 1/2 tsp butterscotch essence

ABOUT Butterscotch kalakand RECIPE

Butterscotch and kalakand, yes I was a little sceptical too but my favouritism for butterscotch flavour made me do all this. No but on a serious note , the kalakand all soft and with yumm flavour of butterscotch and the praline topping on top really made my day.

Ingredients Serving: 5

For the chenna or paneer
1/2 litre Full Cream Milk
1-2 tbsp vinegar
For the praline
1/2 cup Sugar
1/4 cup chopped cashews
1 tsp butter
Rest ingredients
1/2 cup condensed milk
1-2 drops yellow food colour
1/2 tsp butterscotch essence

Instructions

First to make fresh homemade chhena or paneer, boil the milk and switch off the flame.
Add vinegar slowly till whey separates.
Sieve this in a muslin cloth and wash it well to remove the smell of vinegar.
Hang it for half an hour to remove excess water.
To make the praline, take sugar in a thick bottom pan and keep it on low flame.
Let the sugar melt and carmaalise, don’t stir just shake the pan.
When the sugar has melted and caramelised, add butter and cashews and mix well.
Take it out in a parchment lined pan and let it cool.
Take condensed milk in a wok and heat it on low flame.
Add the chenna to it and stir well.
Add the yellow food colour and keep stirring on a low to medium flame till it gets a little dry.
The mix should not be over dry as it might become chewy, not too wet also so it might be difficult to set.
Add the butterscotch essence and mix well and then switch off the gas.
Pour the mix in a prepared pan or thali.
Roughly crush the cooled praline in mortar and pestle and spread over the kalakand.
Let it cool at room temperature or refrigerate for fast cooling.
Cut into your desired shapes after cooling and serve.

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