Makhana Kalakand aur Palm Kheer ka Rash-Lila by Falguni Dutta Biswas

Course: Dessert

Category: Veg

Preparation Time: 10 mins

Cooking Time: 1 hour 45 mins

Serving Size: 7-8 servings

Ingredients: A) Makhna Kalakand a) Ingredients:- 1) Full Cream Milk:- 5 cup… 2) Lemon juice :- 1/2 tsp… 3) Michri :- 1/2 cup… 4) Butter:- 5 tbsp… 5) Crushed makhna ( dry roasted in butter) :- 1/2 cup… B) Palm kheer a) Ingredients :- 1) Tal (Asian palm fruit) -1cup Pulp… 2) Condensed Milk – 4 tbsp… 3) Grated coconut -1/2 cup… 4) Milk -1/2 cup.. C) For Plating a) Ingredients:- 1) Caramelize walnut.. 2) Palm Pulp…

Preparation: A) Makhna Kalakand b) Directions:- Boil milk in a kadhai. Add lemon juice pinch by pinch till milk curdles slightly. Very tiny granules should stick at the back of the spoon. The milk dose not curdle fully and there is no green whey seen. Add Michri. Keep boiling on high flame, stirring constantly. Boil for about 18-20 minutes till the mixture thickens. Reduce heat. When the mixture becomes semi- solid then add butter and roasted crushed makhna in the mixture. Stir for 2-3 minutes… Turn the mixture onto a greased tray. Spread a 1 1/2 ” thick even layer in a tray.. Let it set for 2-3 hours. Than cut it with Cookie cutter… B) Palm kheer b) Directions :- Heat the milk in a heavy bottomed pan on low flame… Keep stirring continuously to prevent the milk from burning at the bottom… Once the milk has been boiling for about 8 or 9 minutes on low flame, add the pulp of palm,coconut and condensed milk… Continue to stir for another 15 minutes. Switch off the gas. Take it out in a bowl… C) For Plating b) Directions :- Take the round makhna kalakand on plate than put the palm kheer on the top of it and decorate with palm pulp and caramelize walnuts as per your choice…