Diwali sweets

Anitha Nayak from Keli Paan hosts KPCC Challenge on her blog. It is actually a lot of fun since you get to participate and if you win, you get to host the next challenge…and so the circle goes on. Recently, I participated in one of her blog challenges, where there was a recipe posted and the participants had to read the recipe, make it and present it through pictures…and the best presentation wins. Who judges it?… Well the winner of the previous challenge hosts the next challenge and judges it. Fair enough..since the participants donot know each other :).

Pooja Tenginkai was the host and judge for this challenge, called Diwali Special : Kalakand Doodhi Sandwich. To be honest I have never made either Kalakand or doodhi halwa before. When Anitha asked me if I wanted to be a part of it, I was not sure since it was not my expertise..but then what is the fun if you don’t go a little in unknown territories ;)… Blogging is all about recreating, learning new and finding new boundaries for me and setting new achievements for myself. Thanks Pooja and Anitha for this wonderful opportunity and picking up my presentation as winner, though I must say, everybody’s attempt was fantastic :).

Here is the recipe for the beautiful and amazing sweet sandwich delight and to surprise, it is not tough and can be put together rather very quickly. I have taken permission from Anitha for posting this. Thanks Anitha :). Again, excellent recipe Pooja :).

Ingredients for Kalakand:

½ litre i.e around 2 ½ cups of whole milk

1 teaspoon vinegar

1/4th cup sugar

Few drops of rose essence or rose water

Directions to make Kalakand:

To boiling milk add vinegar and let the milk continue to boil until it turns lumpy & the water begins to separate. Drain the water and separate the lumpy milk. In another pan add this lumpy milk and sugar stir it until the mixture turns soft (semi-solid), now add the rose essence and cook it for 2 mins.

Ingredients for Doodhi halwa :

2 cups water

1 cup grated Doodhi (bottle gourd)

1 cup white sugar

2 teaspoon ghee i.e. clarified butter

1 teaspoon finely chopped almonds/badam

½ teaspoon Cardamom powder

Directions for Doodhi halwa:

Add grated Doodhi to water and bring the mixture to boil for 2 mins and then drain all the water. In a sauce pan add 1 teaspoon of ghee, Doodhi and sugar sauté it until the mixture vaporize and turns translucent, add chopped almonds and cardamom powder. Let the halwa cool down to room temperature.

To serve:
Sandwich doodhi halwa between kalakand layers and serve. Your yummy halwa sandwich is ready.
Again, it can be your presentation. You don’t have to present it this way. Many participants presented it in small shot glasses with layering. Some added food coloring to the white k land for more combinations.