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Kalakand Recipe

Kalakand is yet another Indian sweet which is made using milk. The good part about this sweet is that it’s easy to make, is tasty and not too filling like most desserts.

Prep time:
10mins

cook time:
30mins

serves:
6

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Paneer (Cottage Cheese) 2 cup

Paneer (Cottage Cheese)

Description

Paneer is made by curdling milk with acids like lemon juice, vinegar. It is non melting farmer cheese.

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Condensed milk 1 tin

Condensed milk

Description

Cow's milk from which water has been completely removed is known as Condensed milk ...

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Milk Powder 2 tsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Cardamom Powder 1 pinch

Cardamom Powder

Description

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Pistachio 2 tsp chopped

Pistachio

Description

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Ghee 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Ingredients For Kalakand Recipe

gowardhan soft and nutritious paneer classic block 2 cup

Paneer (Cottage Cheese)

Description

Paneer is made by curdling milk with acids like lemon juice, vinegar. It is non melting farmer cheese.

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Condenced milk 1 tin

Condensed milk

Description

Cow's milk from which water has been completely removed is known as Condensed milk ...

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Milkpowder 2 tsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Caradamom powderr 1 pinch

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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pistachio) 2 tsp chopped

Pista

Description

Pista also known as Pistachio is probably the earliest nuts, which were widely used in ...

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Ghee or oil for deep frying 1 tsp

Ghee

Description

Ghee is a type of clarified butter ...

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Methods

How to make Kalakand Recipe

1. Firstly, in a large kadai or nonstick pan take crumbled paneer. use fresh homemade paneer as they will be more moist and fresh.
2. Further add milkmaid.
3. Also add milk powder to make kalakand more whitish.
4. Mix well making sure the condensed milk and paneer are mixed well.
5. Mix and mash continuously till the mixture thickens.
6. Keep the flame on medium and keep stirring.
7. Cook on medium flame till the milkmaid melts completely.
8. And the mixture starts to thicken.
9. Further add cardamom powder and mix well. Mix till the mixture starts to separate the pan and forms a lump.
10. Transfer the mixture to the ghee greased plate. level it up and set to a block making an inch thick.
11. Level it up and set to a block making an inch thick. Add finely chopped pistachios or any nuts of your choice.
12. Press gently with the back of spoon so that the nuts stick to kalakand.
13. Cool completely for 2-3 hours, or refrigerate for 30 minutes. However, cooling naturally will make kalakand more moist and tasty.
14. Cut the kalakand into square pieces. Finally serve or store instant kalakand for a week by refrigerating.