Kalingar Recipe

Very popular in the northern part of the country.

  • 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:
  1. Make a syrup of less than one-string consistency with 70 gms sugar and one-third cup of water.
  2. 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
  3. 10 portions.
  4. Make a syrup of one string consistency with 130 gms sugar and half a cup of water. Add cashew powder and almond
  5. powder and mix well. Take it off the gas and divide it into two parts- one-fourth and three-fourth.
  6. Add sliced almonds, pistachios and raspberry red colour to the three-fourth portion. Mix it well and divide it
  7. further into 10 portions.
  8. Divide the one-fourth part into 10 portions and roll it on a greased butter paper.
  9. Stuff the raspberry portion properly into the plain cashew and almond dough in the shape of a ball.
  10. Then cover this ball well with the pistachio dough to give the shape of a water melon. Decorate with silver varq.
  11. Cut into slices and serve.