I made this recipe following the instructions it turned out Excellent and it was white in colour...I loved it cooking and eating..thanks alot for sharing ..
I watched many of your videos your the best amongst all. you wont hide anything thank you so much for community service. Your recipes are very perfect.
Thank you so much for such perfect instructions!! I made this for the very first time today.. and I'm so glad I came across ur video.. as it turned out perfect!! Thank you for sharing ur knowledge with us!! ☺
hey blv me, i just tried your recipe with the gallon of milk, i used reguler whole milk , man you make it look so easy whn you make the video, hahahah, it took me abt 4 hours! lol. i m just done making it,gotta let it sit for a while, befor i let it sit i tried a spoon of it IT WAS WOW. awsome, i almost gave up. coz it wasnt looking like yours, but after a while it did come out prity well, thnks brohh, keep it up
Sohail Patel That's really a kind of achievement on first attempt. Did you use multiple stoves? If you didn't then next time, you could use multiple stoves as i have shown to reduce the time drastically. Other perspective, Kalakand is a high calorie food and with this workout you don't have any guilt to eat it :-). But i bet you'll get addicted to the taste and you don't mind doing it again. In fact, i don't like the one that they sell in stores any more. Thanks much for leaving valuable feedback!!!
Well like i said m not a reguler cooking guy.this is the first sweet dish i hv ever tried. Nd i live in usa (maine) in a lil town. Whr its hard to get everything. But nxt time i ill remember your tips. I was lazy to use two stoves. Lol. Your wellcome
Made it just as you showed but with a liter of milk and it came out just as you showed...thanks a ton...this is my fav sweet and wow now i can make it anytime at home...u made my day :) am going to try the mysore pak today :D
AmruthaBalu Mysore pak came out great too, just a little raw as compared to yours...but am going to nail it next time...wow always dreaded to make indian sweets at home...but u have made it all look so simple...thanks a lot :)
Asha Sanmarkan that's cool. if you need them extra soft, the controlling point is consistency of sugar syrup. if syrup is too thick, you get it too raw. If syrup is too thin you can get very soft. So, you can do it the way you prefer.. all the best :-)
simple and perfect recipes with cute comments and beautful music... pleasure to watch.. thanks to both of you.. pls keep posting and we will keep on trying :)
AmruthaBalu Hi, I tried Badusha and Kalakand... badusha came perfect and very tasy too :).. thanks again.. but for kalakand, the granules didn't come.. ended up as milk peda :)).. what could be the reason ?
krishnavm1 Good to hear that you got nice Badusha... for Kalakand see if following inputs help 1) Have liquid citric acid in 2 to 3 cups (instead of just 1 cup). 2) Make sure you are not using condensed or half and half milk... because they contain cream and that won't granulize. Full fat milk is good (doesn't matter its organic or raw or regular). 3) Make sure you add citric acid at a point where milk reduced to level shown in the video (approx less than half of original volume). 4) some citric acid powders might not be of good quality or lost power because of not being stored in a good container... so u may need to use more in this case... at the same time you don't want granules to be too big... so as specified in 1st step, keep 2 to 3 cups of liquid separately.. Add 1 cup to boiling milk and see if it breaks milk as expected (give 2 minutes time and you should see the decent amount of granules). If it didn't work, use 2nd cup. That should solve it... i don't think you need to get to 3rd cup. Let me know how it goes.
Beautiful recipe and video . I made this it turned out sooo good. Everyone who ate raved about it. It is one of my fav.sweets.Thankyou so very much. I do have a request though.. you have put up angoori recipe but i wish to learn rasgullas mine is always a failure no matter what recipe i use. . Please oblige .looking forward excitedly. Thankyou again.
Kantu Cc Sure, at present some other activities keeping me busy but soon will get back to post more recipes .. Thank you much for watching and trying out our recipes... I'm happy for you that you got is so good and everyone raved!!!
You have great recipes that use everyday ingredients. Please make more videos. My sister and I subscribed recently and we have watched all your recipes. :)
+ummu hana Thanks much for such a wonderful feedback!!! Also thank you for trying them out.. let me know if you get into any problems or issues while making. Happy to help and guide!!!
i want to make this right away!! it looks so good.. i just love this mithaai.. i would always end up eating the middle brown portion since i so love it and leave the rest for my family.. tell me something.. after you have shifted everything to a deep container for cooling, should i cover the container with a lid? i think if i do cover, the upper layer too will remain hot since the heat does not pass away from it and the whole lot will become brown.. what do you say? Shilpa
Shilpa Jain Thanks for nice feedback!!! Sure you can do that but usually it's hard to get brown outside layer.. no matter what you do heat will dissipate faster... but doing what you said will definitely help to an extent and get more browner inside core!!! Thanks again for wonderful feedback :-)
Vaidehi Hani If you are in US you can find it in sprouts or whole foods... But raw milk is not a must .. it's my personal opinion or feel good factor and i feel that it tastes better with raw milk :-) ... you could use any organic or regular milk.. but make sure you are not going for fat free or 2% kind of milk :-) .. Thank You for watching.
Hi, Super recipe shown in just perfect manner. Cooking is my passion and i loved watching you perform. By the way Im going to make it now but want to know if I can use Alum instead of citric acid as authentically I have heard that in Alwar too alum is used, please reply.
Mahesh Saugar Thanks much for wonderful feedback!!! you made my day!!! And yes you could use alum too if you prefer to. Mix alum powder in water and use it instead of adding it directly though... Good luck (hope i'm not too late in replying)... Thanks again :-)
AmruthaBalu Thanks v much for ur reply. Only one problem i had that the pearls turned out little larger than usual. What can it be due to? Else the colour and the taste was perfect as ur directions were too precise and perfect. thanks.
Mahesh Saugar Hi Amrut ........ I made it again and traaaa laaa .. laaaaaa it turned out fabulously perfect. I was delighted but more delighted was my little balgopal krishna. Thanks so very much. yur way of showing is so precise that one just cant go wrong.
Mahesh Saugar Wow!!! that's wonderful news!!! I guess the correction is to reduce the quantity of alum used...loved your 'laaa laaaa laa...' ... that's what the life is for ... Enjoy your weekend!!!
AmruthaBalu yes Amrut and to add the alum water at intervals not at one time. Thanks very much. I will try out Balushahi next. But is it a must to soak tha balushahi for 6-8 hrs in sugar syrup or just a few minutes?
it's just timing and amount of granulizing... we granulize more for kalakand and heat it for little longer time, it usually turns brown.. and it might not turn brown too (It depends on quality of milk used too).. either way (we really need not worry) it tastes the same way... the major difference is the finishing.. for kalakand we place it in a deep bowl which allow it inner layers to get darker shades.. so when you take out and cut you see dark color in the middle and outer layers are little whitish.. Btw, thanks much for watching!!!
Btw, the additional reason why doodh peda looked super white is, we used half & half milk which took very less time to make.. less heating keeps it whiter (if you notice, kalakand slowly changed it color to milkish white to brown when it is reaching the end)...
Deeksha Pathak 1/4 lemon squeeze should be enough.. but as i mentioned on the video, it's too hard to give exact measurement with lemon juice.. because certain lemons would be very sour and certain won't... i would suggest keep squeezed juice of 1 lemon handy and add 1/4 portion of it and wait for a minute and if it didn't curdle as expected you can add little more... hope this helps... Thanks again for watching!!!
Farzanahanif2011 Cool. Yep occupied with some other priority tasks... mostly be back in a month or max by two months. Thank you and you made me feel guilty for not posting :-)
Thanks for great recipe. I tried last night. Used one gallon of homogenized milk. Took me 2 hours. I think I over dried the end product. Still very good, next time I have to stop the cooking little sooner so not as dry. A question: can we curdle the milk just after boiling and remove the whey to speed up the process? Thanks Man you did a great job.
shersinghusa Cool. Thanks for wonderful feedback. Reg your question, you could do that put the taste differs a lot and it tastes more like paneer peda :-) ... The way i have shown here is how it is made in India. But here in US most of the stores take short cuts to reduce labor and end result won't taste the same!!! Hope this helps!!! Thanks again for watching!!!
I tried the recipe yesterday and it came out very very good. It took me 3 hours for 3 liters of milk. :):). One small thing after eating it leaves a lemon/bitter task at the end, it is very light. What could be the reason? Should I have used citric acid?
***** Cool. Wonderful!!! Thanks for leaving the feedback. Yep it would take time (using multiple stoves initially would help reduce time). the bitterness might be due to using more lemon or citric acid, you can reduce it next time you try to get rid of that bitterness.
how come milk is not separated from whey(water) after u added citric acid to it. My milk immediately curdles and i find the water with chena clearly like u do for rasgulla. I used lemon juice. Or is it dat v need not wait until it separates to add sugar ?
Jeevan Jyothy it means you added lemon juice very early. You should be adding lemon when most of the water is evaporated from milk.. almost near the point where milk is about to solidify...please take a look at the video... when i added citric acid, my milk is almost turning like a thick paste... at that point there is no much water to separate... Btw, Thanks for watching and let us know if it turns out as expected next time...
I have a doubt in this.... If v add lemon... Does the taste change to sour... If I do just for half liter of milk(for trial)... How much nd lemon nedded
Hello Sir, I tried your recipe today but mine came out on softer side. It wasn't hard and didn't bind well. The grains kind of them fell apart easily. Any idea what went wrong?? Thank you
Lakshmi Kumar Nope, you cannot use condensed milk, it won't curdle. Lemon juice, approx one lemon... but just don't stick to it. because it depends on how sour the lemon is, if it is sweet, you need more lemon, if it is very sour, you need little. On average, have couple lemons ready and pour little by little until you see curdles as shown in the video (usually 1 lemon would be fine). Hope this helps. Thanks much for watching!!!
hi, awsm video... want to know will the tecture n color will b same if i will use lemon juice. and if 5 ltr milk then how much will b exact lemon juice.. should i add lemon juice in water or not before adding in milk. kindly explain. then will make n post my comment agn. thnx
***** Yep it would be exactly same. 1 green lemon would be enough (but keep one spare, just in case you do not see the curdling happening as shown in the video... it really depends on how sour the lemon is... the more sour, the better). Don't add lemon juice in water. Just squeeze and filter to avoid the seeds... Good luck!!! and let us know how it turns out.. :-)
sir, my cake came out good,but when i try to cut into small pieces it start to break, i mean the slice doesn't come out good please suggest me what i have to do.
can we use condensed milk or half and half instead of raw milk because its hard to bring from farm.....plz tell me I want to make it for rakhsa bandan....
Prabh Sandhu Nope.. condensed or half and half milk will contain cream and that won't break into granules when you add citric acid/lime juice. Raw milk is not mandatory too... you can just get regular milk and the end result would be same... Btw don't use fat free milk or low fat milk... pasteurized milk is still okay... Wish you good luck :-)
Wow simply awesome just loved it wanna try but have question if I wanna make in less quantity like 3litres milk then how much critic acid I should add please reply you remind me hyderabad ajmeri kalakand. :pI am from hyderabad.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Darun r easy process. Thanks for sharing this video.
+Swati Mukherjee Thanks for watching!!!
I made this recipe following the instructions it turned out Excellent and it was white in colour...I loved it cooking and eating..thanks alot for sharing ..
Very nicely prepared. Will try soon. My son loves it. Thanks
I'm surely gonna try this recipe...Thanks for sharing
I saw this video last night and could not resist it.. Jus made it and visited the 'kalakand heaven'
Thanks so much for the recipe
Shivaji Peddeti Heavenly feedback :-) !!! Thank You so much for watching and trying out...
I watched many of your videos your the best amongst all. you wont hide anything thank you so much for community service. Your recipes are very perfect.
thank you for not uttering a word. it was easy to follow
Perfect recipe. Looks super yummy.
Just love this recipe. surely going to make it for my husband. I am sure he will love it
sukhneetnagi Thanks much!!! Let us know how it turns out!!!
Thank you so much for such perfect instructions!! I made this for the very first time today.. and I'm so glad I came across ur video.. as it turned out perfect!! Thank you for sharing ur knowledge with us!! ☺
Wowwwwwwww yummmyyyy😘😘😘😍
I just tried, it came out very well, thank you so much for the recipe
Absolutely mouth watering. I will try it soon. Thank you for this recipe.
I feel very happy with music as well as traditional method of preparing my fav. sweet Milk burfi....:-) Thank U...
Sonu Shri Thank You :-)
so yummy my all time favourite dish thank you so much for sharing
Mouth watering...😋
+Priyanka Pareek Thank You!!!
hey blv me, i just tried your recipe with the gallon of milk, i used reguler whole milk , man you make it look so easy whn you make the video, hahahah, it took me abt 4 hours! lol. i m just done making it,gotta let it sit for a while, befor i let it sit i tried a spoon of it IT WAS WOW. awsome, i almost gave up. coz it wasnt looking like yours, but after a while it did come out prity well, thnks brohh, keep it up
Sohail Patel That's really a kind of achievement on first attempt. Did you use multiple stoves? If you didn't then next time, you could use multiple stoves as i have shown to reduce the time drastically. Other perspective, Kalakand is a high calorie food and with this workout you don't have any guilt to eat it :-). But i bet you'll get addicted to the taste and you don't mind doing it again. In fact, i don't like the one that they sell in stores any more. Thanks much for leaving valuable feedback!!!
Well like i said m not a reguler cooking guy.this is the first sweet dish i hv ever tried. Nd i live in usa (maine) in a lil town. Whr its hard to get everything. But nxt time i ill remember your tips. I was lazy to use two stoves. Lol. Your wellcome
Sohail Patel That's Cool!!!
this used to be my all time fav sweet snack.thank u so much for showing it.
i like all your recipe............
Thank You!!!
This is so cool! I had no idea this could be done. i have made paneer before but this looks amazing. Thanks for the lesson.
You are awesome, you cook like a professional.
***** Thank You so much!!!
I made this today and came out great it's yummy and delicious. Thank you very much for the tutorial . God bless u. :)
vishaka Wow cool!!! Thank You for watching and trying it out!!!
i tried all your recipes, especially mysore pak i got correct texture and ur videos very easy to follow :)
deepa diya Wonderful!!!. Thank You for the feedback :-)
super sir,,,,yum yum
+raadhekka k Thank you for watching and leaving nice feedback!!!
1..2..3...Tadaaa..👌
I always ve that dark colour doubt today with ur help got the answer thanku
Made it just as you showed but with a liter of milk and it came out just as you showed...thanks a ton...this is my fav sweet and wow now i can make it anytime at home...u made my day :) am going to try the mysore pak today :D
That's pretty cool :-). Hope you got the mysore pak right too!!! Thank You for watching and trying!!!
AmruthaBalu Mysore pak came out great too, just a little raw as compared to yours...but am going to nail it next time...wow always dreaded to make indian sweets at home...but u have made it all look so simple...thanks a lot :)
Asha Sanmarkan that's cool. if you need them extra soft, the controlling point is consistency of sugar syrup. if syrup is too thick, you get it too raw. If syrup is too thin you can get very soft. So, you can do it the way you prefer.. all the best :-)
Looks very good !!
Thank You :-)
Hello sir..I make kalakand today
it came soo good n yummy.my entire family loved it.it needs soo much patience to make it..thanks for the easy recipe
I make very taste perfect
Tried this and it turned out awesome. Thank you!
Ashwini Katake Wow!!! that's nice to hear!!! Thank you!!!
Nice presentation.
simple and perfect recipes with cute comments and beautful music... pleasure to watch..
thanks to both of you.. pls keep posting and we will keep on trying :)
That's sooo nice of you... Thanks for watching and yes we'll be posting more recipes...
AmruthaBalu Hi, I tried Badusha and Kalakand... badusha came perfect and very tasy too :).. thanks again..
but for kalakand, the granules didn't come.. ended up as milk peda :)).. what could be the reason ?
krishnavm1 Good to hear that you got nice Badusha... for Kalakand see if following inputs help
1) Have liquid citric acid in 2 to 3 cups (instead of just 1 cup).
2) Make sure you are not using condensed or half and half milk... because they contain cream and that won't granulize. Full fat milk is good (doesn't matter its organic or raw or regular).
3) Make sure you add citric acid at a point where milk reduced to level shown in the video (approx less than half of original volume).
4) some citric acid powders might not be of good quality or lost power because of not being stored in a good container... so u may need to use more in this case... at the same time you don't want granules to be too big... so as specified in 1st step, keep 2 to 3 cups of liquid separately.. Add 1 cup to boiling milk and see if it breaks milk as expected (give 2 minutes time and you should see the decent amount of granules). If it didn't work, use 2nd cup. That should solve it... i don't think you need to get to 3rd cup.
Let me know how it goes.
Yummy in my tammy? Thanks brother for sharing.
Zainab Mohammed Thank You for Liking!!!
You are most welcome brother.
Wow! The kalanand looks delish! And your video is so easy to follow, well made! Kudos!
Shruti Nargundkar Thank You so much for watching and leaving feedback :-)
It was very nice, I will try soon. Thank you very much but I missed Mrs. Manjula.
Mamta K Thank You!!! I didn't understand second part.. who is Manjula?
super love it plz make more videossssssssss my fav sweet kalakand lovely
Thank You!!! Sure will be adding more as and when I find free time.. stay tuned :-)
Awesome video!!!!!. I am going to try today :)
***** Thank You :-). Let us know how it turns out!!!
I make kalakand . This so good my family like too much. Thanks for this receipe
Ramesh Bansal Cool. Thank you for trying this :-). Try out our other recipes too... :-)
Thnku very much it's awesome i made it wid u r recpie its really yumm
Bro i like ur kitchen.............
Beautiful video with a lot of taste thank you for pos
Thank You :-)
Very nice 👌
Its so nice, I like the music too.
Excellent
Beautiful recipe and video . I made this it turned out sooo good. Everyone who ate raved about it. It is one of my fav.sweets.Thankyou so very much. I do have a request though.. you have put up angoori recipe but i wish to learn rasgullas mine is always a failure no matter what recipe i use. . Please oblige .looking forward excitedly. Thankyou again.
Kantu Cc Sure, at present some other activities keeping me busy but soon will get back to post more recipes .. Thank you much for watching and trying out our recipes... I'm happy for you that you got is so good and everyone raved!!!
Yummy 😋
Amazingly good
After watching this video (kalakand :P) I got so tempted that I subscribed... hopefully I will make it soon :)
+ashwini gangam Sure let me know how it goes. It's a tough recipe but with practice, you'll excel in making it and enjoy the fresh taste and flavor.
You have great recipes that use everyday ingredients. Please make more videos. My sister and I subscribed recently and we have watched all your recipes. :)
Thanks a ton!!! Yep we'll be making more & more. Stay tuned :-)
AmruthaBalu I tried it today and it was like wow.
Good i like it very much thanks
Nabeel Tahir Thank You for your feedback!!! Thanks for watching and liking it
Nice item
good cooking sir. u r a great cook. I like all of your cooking. I watch every recipies and try to cook.
+ummu hana Thanks much for such a wonderful feedback!!! Also thank you for trying them out.. let me know if you get into any problems or issues while making. Happy to help and guide!!!
+AmruthaBalu jiiiiu
love qalaqand!
Thank You for watching!!!
oooooooooooooooooo its nice
Wow I successfully finished it making
Wow
really very nice thank you so much
That'my fav sweet ...
Super rrr
Wooh
It's a yummy dish thank u sir
+Ajay 1234 Ajay 1234 Thank you for watching and leaving wonderful feedback!!!
Thanks Balaji, Sure I will let you know .
***** Ha ha.. sorry i didn't recognize that it's you :-). Now I Know :-)
Plz do more receipes
NagiMoni Sure, will do.. need to find more free time :-)
really nice..citric acid or alum is same thing or different.?
i want to make this right away!! it looks so good.. i just love this mithaai.. i would always end up eating the middle brown portion since i so love it and leave the rest for my family.. tell me something.. after you have shifted everything to a deep container for cooling, should i cover the container with a lid? i think if i do cover, the upper layer too will remain hot since the heat does not pass away from it and the whole lot will become brown.. what do you say?
Shilpa
Shilpa Jain Thanks for nice feedback!!! Sure you can do that but usually it's hard to get brown outside layer.. no matter what you do heat will dissipate faster... but doing what you said will definitely help to an extent and get more browner inside core!!! Thanks again for wonderful feedback :-)
am thankful for the recipe.. will let you know the moment i try it..
very nice
thanks for reply n yes i waiting for more sweet recipe.
👌👌👌👍😊
my fvrt mithai...
Is it necsry to add citric or lemon juice?
loved all ur recipe.. can u show how to make khaja( cripy outside n mawa inside)
Thank You for watching jaanamen. Can you share a picture of the sweet to make sure i understand it correctly..are there any other names for it?
AmruthaBalu where i can get raw milk...
Vaidehi Hani If you are in US you can find it in sprouts or whole foods... But raw milk is not a must .. it's my personal opinion or feel good factor and i feel that it tastes better with raw milk :-) ... you could use any organic or regular milk.. but make sure you are not going for fat free or 2% kind of milk :-) .. Thank You for watching.
AmruthaBalu thanq so much.i didn't find raw milk.but i tried using whole milk. taste delicious.thank you.i am waiting for some more recipes...
Hi, Super recipe shown in just perfect manner.
Cooking is my passion and i loved watching you perform. By the way Im going to make it now but want to know if I can use Alum instead of citric acid as authentically I have heard that in Alwar too alum is used, please reply.
Mahesh Saugar Thanks much for wonderful feedback!!! you made my day!!! And yes you could use alum too if you prefer to. Mix alum powder in water and use it instead of adding it directly though... Good luck (hope i'm not too late in replying)... Thanks again :-)
AmruthaBalu Thanks v much for ur reply. Only one problem i had that the pearls turned out little larger than usual. What can it be due to? Else the colour and the taste was perfect as ur directions were too precise and perfect. thanks.
Mahesh Saugar Hi Amrut ........ I made it again and traaaa laaa .. laaaaaa it turned out fabulously perfect. I was delighted but more delighted was my little balgopal krishna.
Thanks so very much. yur way of showing is so precise that one just cant go wrong.
Mahesh Saugar Wow!!! that's wonderful news!!! I guess the correction is to reduce the quantity of alum used...loved your 'laaa laaaa laa...' ... that's what the life is for ... Enjoy your weekend!!!
AmruthaBalu yes Amrut and to add the alum water at intervals not at one time.
Thanks very much. I will try out Balushahi next. But is it a must to soak tha balushahi for 6-8 hrs in sugar syrup or just a few minutes?
can we use lemon in place of citric acid?
Sir should we add water in lemon?
do we need to cover it from top
I saw both your kalakand and Peda recipe. The method is almost similar, what is the difference and how you get the brown colour in kalakand
it's just timing and amount of granulizing... we granulize more for kalakand and heat it for little longer time, it usually turns brown.. and it might not turn brown too (It depends on quality of milk used too).. either way (we really need not worry) it tastes the same way... the major difference is the finishing.. for kalakand we place it in a deep bowl which allow it inner layers to get darker shades.. so when you take out and cut you see dark color in the middle and outer layers are little whitish.. Btw, thanks much for watching!!!
Btw, the additional reason why doodh peda looked super white is, we used half & half milk which took very less time to make.. less heating keeps it whiter (if you notice, kalakand slowly changed it color to milkish white to brown when it is reaching the end)...
AmruthaBalu Thanks for your quick reply. I can now clearly understand both the techniques.
Loved your kalakand....in two litre milk how much lemon juice is required
Deeksha Pathak 1/4 lemon squeeze should be enough.. but as i mentioned on the video, it's too hard to give exact measurement with lemon juice.. because certain lemons would be very sour and certain won't... i would suggest keep squeezed juice of 1 lemon handy and add 1/4 portion of it and wait for a minute and if it didn't curdle as expected you can add little more... hope this helps... Thanks again for watching!!!
sir..if I use lemon juice..then smell of lemon juice will get in to kalakand...
Hi, made this turns out to be good. long time no
new recipe :(
Farzanahanif2011 Cool. Yep occupied with some other priority tasks... mostly be back in a month or max by two months. Thank you and you made me feel guilty for not posting :-)
Thanks for great recipe. I tried last night. Used one gallon of homogenized milk. Took me 2 hours. I think I over dried the end product. Still very good, next time I have to stop the cooking little sooner so not as dry. A question: can we curdle the milk just after boiling and remove the whey to speed up the process? Thanks Man you did a great job.
shersinghusa Cool. Thanks for wonderful feedback. Reg your question, you could do that put the taste differs a lot and it tastes more like paneer peda :-) ... The way i have shown here is how it is made in India. But here in US most of the stores take short cuts to reduce labor and end result won't taste the same!!! Hope this helps!!! Thanks again for watching!!!
AmruthaBalu thanks
AmruthaBalu we could save little time if we just add citric acid instead of mixing in water. What do you recommend? Thanks for the great recipe.
What is the music playing? Link please
sir i did d same d taste is awesome but i dont get that colour
Hi
Could you send the link to background music please.
yummy
Nice
I tried the recipe yesterday and it came out very very good. It took me 3 hours for 3 liters of milk. :):). One small thing after eating it leaves a lemon/bitter task at the end, it is very light. What could be the reason? Should I have used citric acid?
***** Cool. Wonderful!!! Thanks for leaving the feedback. Yep it would take time (using multiple stoves initially would help reduce time). the bitterness might be due to using more lemon or citric acid, you can reduce it next time you try to get rid of that bitterness.
how come milk is not separated from whey(water) after u added citric acid to it. My milk immediately curdles and i find the water with chena clearly like u do for rasgulla. I used lemon juice. Or is it dat v need not wait until it separates to add sugar ?
Jeevan Jyothy it means you added lemon juice very early. You should be adding lemon when most of the water is evaporated from milk.. almost near the point where milk is about to solidify...please take a look at the video... when i added citric acid, my milk is almost turning like a thick paste... at that point there is no much water to separate... Btw, Thanks for watching and let us know if it turns out as expected next time...
I have a doubt in this.... If v add lemon... Does the taste change to sour... If I do just for half liter of milk(for trial)... How much nd lemon nedded
Recipe accha hai. Tq sir...
Lekin dhood ko bahut dher tak ughalna padega. Uske baad lemon juice ( mai ek liter dhhod ko 1/2 nimbu cut karke, usme 1/2 glass paani mix karaya) daalke thodha vakt matlab dhood fissility hone ke baad cheeni daalna....
when l prepared after adding Lemon water rwas separand panee where I went wronge
+Bhargavi PatEL you added lemon too early... add when you see milk thickening like a paste.. not when it is very watery.. hope this helps...
+AmruthaBalu
thanks for the reply
will try that way
Hello Sir, I tried your recipe today but mine came out on softer side. It wasn't hard and didn't bind well. The grains kind of them fell apart easily. Any idea what went wrong??
Thank you
hi mine was not good i boil the milk for 1hr it didnt came to half then when add the citric acid into the milk it split badly
thanks for sharing my mother is sugar patient how can i prepare for her
can we use condensed milk?and how much lemon juice we should use?
Lakshmi Kumar Nope, you cannot use condensed milk, it won't curdle. Lemon juice, approx one lemon... but just don't stick to it. because it depends on how sour the lemon is, if it is sweet, you need more lemon, if it is very sour, you need little. On average, have couple lemons ready and pour little by little until you see curdles as shown in the video (usually 1 lemon would be fine). Hope this helps. Thanks much for watching!!!
hi, awsm video...
want to know will the tecture n color will b same if i will use lemon juice.
and if 5 ltr milk then how much will b exact lemon juice..
should i add lemon juice in water or not before adding in milk.
kindly explain.
then will make n post my comment agn.
thnx
***** Yep it would be exactly same. 1 green lemon would be enough (but keep one spare, just in case you do not see the curdling happening as shown in the video... it really depends on how sour the lemon is... the more sour, the better). Don't add lemon juice in water. Just squeeze and filter to avoid the seeds... Good luck!!! and let us know how it turns out.. :-)
sir, my cake came out good,but when i try to cut into small pieces it start to break, i mean the slice doesn't come out good please suggest me what i have to do.
can we use condensed milk or half and half instead of raw milk because its hard to bring from farm.....plz tell me I want to make it for rakhsa bandan....
Prabh Sandhu Nope.. condensed or half and half milk will contain cream and that won't break into granules when you add citric acid/lime juice. Raw milk is not mandatory too... you can just get regular milk and the end result would be same... Btw don't use fat free milk or low fat milk... pasteurized milk is still okay... Wish you good luck :-)
AmruthaBalu thanks I will try it with 3.25%....is it okk..
Prabh Sandhu Yes that would be fine... good luck :-)
its awsme....my husband and son likes it.....thanks ...
Wonderful. Good to hear that :-)
for 5 litre whole milk.. how many gram milk powder please??
Thankyou very much
Wow simply awesome just loved it wanna try but have question if I wanna make in less quantity like 3litres milk then how much critic acid I should add please reply you remind me hyderabad ajmeri kalakand. :pI am from hyderabad.
a pinch of citric acid is good Vishaka (mix it well in a glass of water and use it). Good luck and plz leave feedback after your attempt :-)