~Sehar~

...or however you spell it. I don't know how to explain this, but qalaqand that i get from stores is like burfi, only better. It's nicely cut into squares and I really like it.

BUT - a hyderabadi friends mom made this daanaydaar halwa type cheez which i remember eating in Pakistan when i was a kid, and i loved it. It did not have the consistency that the qalaqand squares have. This halwa type cheez is served best hot, and ooe gooey. This hyderabadi friend said that this halwa type cheez was qalaqand. So i'm throughly confused.

Somebody help me out here, what's the daanaydaar halwa thing called? And how do u make it?

funguy

That thing your friend's mom made is called 'rubRRee' and is really sweet and yummy. It's made from cultured milk, I think. There is a process and in Urdu it's called 'phitaana'

Ira

Funguy, rabri is totally different than what sehar is talking abt. Rabri is basically like thick cream which is made by cooking milk for long periods of time. I dont have the exact recipe but i have eaten it and it was certainly not danedaar.

Sehar, i think i have eaten what you are calling hyderabadi qalaqand. They sell it at Tahoora. Its offwhite in color and very very yummy. Next time I am tehre, I will try to get the name of that mithai.

Lusi

The rabri I had in pakistan was hyderabadi and it was danidar + creamy and it does taste like burfi but i guess it is better then burfi. So if you had a creamy danidar, less sweetened halwa kind of thing that tastes kind of barfi or pairaa then it is rabri.

I never had qalaqand, so don't know what it tastes like.

A Good Being

or it could be the halwai made with from wheat ... they soak the wheat and squeeze the milk out of it ....the halwai is made out of this wheat milk (plus melted sugar, with some cardomom etc). It can be almost any color, the most common ones being golden brown and red. Many a times, it has a jello like quality, only a bit thicker. I think there's a bit (or a lot) of ghee added too

Lusi

^
no no no... the thing she is talking about is white or off white type in color and it has to have some milk/dairy ingredient in it.

oh and another thing you don't say the "halwai" is made up of... but the "hulwa".. halwai means the person who makes halwa or sweets.

~Sehar~

lol lusi @ halwai :-D

Yeah, it's somewhat like what u described Lusi, but i don't thinks rabri :-( I think Ira is on the right track...I wish we had a Tahoora in NY.

Sajalina

*bummer*
I had already been craving something sweet
and now this thread.

Mai kahan jaaon?

A Good Being

^ me too! and opened a thread for Bumbay halwa (Lusi no "i") but nobody bothered to help me!

ziach

The sweet you are talking about is called Ajmeri Kalakand in Hyderabad( India) and it tastes yummy.

You can search on the web and I am sure thats what you are talking about not sure in pakistan where you can get this?

Zia

MARRIED NY

Depending on the khoya-chhana ratio and sugar variety, kalakand is 2 types.
Milky-white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. It’s a labor intensive process and usually you will find this milky-white kalakand at Indian sweet shops.
Coral-pink kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. This is the type we prepare at our home. Both varieties taste equally delicious, but I prefer the Coral-pink colored kalakand. Here is how I made it for Krishnashtami prasadam.
Recipe:
[SIZE=2](takes about 2-3 hours. Makes about 18 to 20 2×2x1 square shaped Kalakand)[/SIZE]

½ gallon whole milk and juice from one lime - to prepare chhana
½ gallon whole milk - to prepare Khoya (concentrated milk)
2 to 2½ cups - unprocessed cane sugar (turbinado)
1 cup, shelled and unsalted pistachios - coarsely crushed for garnish
Silver or gold foil to decorate the kalakand
2 big, sturdy, wide based pots -


channa for kalakand

[FONT=verdana]1: [/FONT]Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.
[FONT=verdana]Chhana: [/FONT]In one pot, once the milk starts to boil, reduce the heat. Add the limejuice and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer called chhana is ready.




[FONT=Georgia]Simmering Milk ………….. Thickened milk (khoya) after 2 Simmering Hours[/FONT]
[FONT=Georgia][/FONT]
[FONT=verdana]Khoya: [/FONT]In another pot, once the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. (While thickening, stir now and then, and care should be taken that milk does not stick to the bottom of the pot.)
[FONT=verdana]2: [/FONT]At this stage, to the khoya, add the freshly prepared chhana and sugar. On low heat, simmer continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
[FONT=verdana]3: [/FONT]Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or diamonds and garnish with gold/silver foil and pistachios.











courtsy of...
Mahanandi