Recipe Of Kalakand
I have made this kalakand using condensed milk with paneer. I have also added powder milk to improve the consistency of kalakand, though it is optional. Use more paneer if you like grainy kalakand, and miore condensed milk for creamy kalakand. No sugar is added as we are using sweetened condensed milk.
Servings Prep Time
1/2 kgor approximately 15 pieces of kalakand 10minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
1/2 kgor approximately 15 pieces of kalakand 10minutes
Cook Time Passive Time
15minutes 2hours
Ingredients
Instructions
  1. Take a heavy bottomed pan. Pour condensed milk in it. Add crumbled paneer and milk solids (powder milk) to it. Mix everything well.
  2. Switch on the heating, and cook the mixture on low heat. Continuously stir the mixture. Occasionally scrape the base of the pan too, else contents stick to the base, and burn.
  3. After some time the mixture thickens abd starts leaving the side. It took me about fifteen minutes. The time may vary. Now switch off the heating.
  4. Add cardamom powder to the mixture.
  5. Now pour this mixture to the greased pan. Level the content using table spoon.
  6. Sprinkle pistachio slivers, and press gently using table spoon so that the pistachios get embedded on the surface of kalakand. You can add any other dry fruit too. If you like to eat plain kalakand you can skip this step. In my home plain kalakand is more popular, so I avoid adding dry fruits.
  7. When the mixture is slightly cold, keep the container in refrigerator for couple of hours.
  8. On taking out the container from the refrigerator, you will see that the mixture is set, and has completely solidified.
  9. Cut square pieces of medium size using a knife. Pick out the pieces gently with the help of knife and place them on a serving plate. If you want to eat it later you can keep kalakand in an airtight container, and store in refrigerator. It remains fresh for couple of days.
Recipe Notes
Tips:
  • Continuously stir and scrape the mixture while cooking, as it has a tendency to burn from the bottom.
  • Cook it on low or maybe initially on medium heat only for obvious reasons.
  • If you want you can add kewra essence or rose water to give extra flavor.
  • Kalakand remains slightly soft. If you prefer to eat it hard, eat it as soon as you take it out from refrigerator.
  • Store it in airtight container in refrigerator.

 

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