Kalingar Recipe

September 5, 2011

Ingredients:
Almond powder – 100 gms
Cashew powder – 100 gms
Pistachio powder – 100 gms
Powdered sugar – 130 gms
Sugar – 70 gms
Pista colour – a little
Sliced almonds & pistachios – 1/4 cup
Kesar, elaichi, raspberry red colour, siver varq-for garnishing.
How to make kalingar:
  • Make a syrup of less than one-string consistency with 70 gms sugar and one-third cup of water.
  • Add pista colour to it and take it off the gas. Add pistachio power, mix it well and allow it to cool. Divide it into
  • 10 portions.
  • Make a syrup of one string consistency with 130 gms sugar and half a cup of water. Add cashew powder and almond
  • powder and mix well. Take it off the gas and divide it into two parts- one-fourth and three-fourth.
  • Add sliced almonds, pistachios and raspberry red colour to the three-fourth portion. Mix it well and divide it
  • further into 10 portions.
  • Divide the one-fourth part into 10 portions and roll it on a greased butter paper.
  • Stuff the raspberry portion properly into the plain cashew and almond dough in the shape of a ball.
  • Then cover this ball well with the pistachio dough to give the shape of a water melon. Decorate with silver varq.
  • Cut into slices and serve.

 

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