|Submitted By: Archana Kitchen|
| Region: Indian
|| Dish: Vegetarian - Desserts
400 grams condensed milk (1 tin)
500 grams paneer, crumbled
1 teaspoon cardamom powder
1 few drops of rose water
ghee to grease the pan
handful of chopped nuts (optional)
To begin making the Instant Kalakand Recipe, place the paneer and condensed milk in a non stick pan. Place the pan on low heat and cook it stir continuously. We have to keep stirring this mixture until it becomes thick.
Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water. Keep stirring until you notice the mixture begins to leave the sides of the pan.
Once the kalakand mixture leaves the sides of the pan, turn off the heat.
Grease a square pan with ghee. Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon. Sprinkle some chopped nuts like almonds or pistachios.
Set the Instant Kalakand to set and cool completely. Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape.
Once fully set cut them into desired shapes and serve. You can refrigerate the Kalakand for 2-3 days.
Serve the Instant Paneer Kalakand as a sweet for the festivals like Diwali, Raksha Bandhan, Janmashtami or any other special occasion in the family.
Kalakand is a delicious milk fudge cake that is very popularly made in India during the festival season. Kalakand is an popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is a rich sweet made from concentrated milk called Khoya and homemade Paneer called Chhena. This is a quick and instant recipe of Kalakand that you can make for the festivities or any other special occation in the family.
Note: Recipe information is posted by eknazar.com users.