Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, bottle gourd kalakand. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fry bottle gourd with sugar in a separate pot on low flame stirring continuously. Lauki (Bottle Gourd) is a vegetable that is also used to make different desserts like lauki kheer, lauki halwa and lauki kalakand. Kalakand is very popular traditional sweet in India and Pakistan which is made with lots of variations. People love to make this delicious sweet with carrot and lauki.
Bottle gourd Kalakand is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Bottle gourd Kalakand is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook bottle gourd kalakand using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Bottle gourd Kalakand:
- Make ready 1 Kg bottleguard
- Prepare 200 grams khoya
- Prepare 200 grams sugar
- Make ready 2 tbsp cardmon powder
- Prepare 1 tbsp ghee
- Prepare Some chopped cashews and almonds
- Prepare 1/2 Cup Dessicated coconut
Lift a peel and place it on the tray. Wash the Lacchas in a bowl of water and tie them with a thread. Bottle gourd, milk gourd, or calabash in English-speaking countries Before they're cut up to be used in cooking, the gourds should be peeled and the spongy flesh discarded. The seeds and skin of young bottle gourds are edible, but as it matures, these lose some of their tenderness.
Steps to make Bottle gourd Kalakand:
- Grate the bottle gourd (don't peel it) & squeeze it's water. Heat ghee in a heavy bottom pan and add grated bottle gourd. Fry it for 1 min & cook with covered lid at low flame. It will take 15-20 mins to cook completely.
- Now add sugar and mix. Sugar will leave the water so absorb the water by stirring constantly at medium flame. Add cardamom powder. When water completely absorbed add grated khoya and some chopped cashews and almonds.
- Transfer the mixture in a greased plate or tin. Garnish with desiccated coconut and chopped almonds.
Bottle gourd, milk gourd, or calabash in English-speaking countries Before they're cut up to be used in cooking, the gourds should be peeled and the spongy flesh discarded. The seeds and skin of young bottle gourds are edible, but as it matures, these lose some of their tenderness. Bottle gourd poisoning is a condition that occurs when a raw bitter (toxic) bottle gourd consumed either directly or in the form of juice. Incidents of serious illness and deaths have been reported in India after consumption of bitter bottle gourd juice for its purported health benefits. Symptoms may include vomiting, stomachache, diarrhea and.
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