Easy Kalakand Recipe: Quick Indian Sweet Using Paneer
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Ingredients for making Kalakand
Fridge Paneer – 1 cup (crumbled)
Condensed Milk – 1/2 cup
Milk Powder – 2 tablespoons
Cardamom Powder – 1/4 teaspoon
Pistachios-Almonds (chopped) – for decoration
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Crumble the Paneer:
Bring the paneer from the fridge to room temperature and mash it by hand or lightly blend it in a mixer until it becomes smooth.
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Mixing
In a non-stick pan, add paneer, condensed milk, and milk powder and mix well.
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Start Cooking
Cook this mixture on low heat, stirring constantly for 8–10 minutes until it thickens slightly and starts to leave the sides of the pan.
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Flavor, Setting, and Serving
Turn off the heat and add cardamom powder. Spread the mixture on a greased plate and garnish wit dry fruits. Refrigerate, cut into desired shapes after it sets, and serve.
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Bonus Tips
If the paneer tastes a bit sour, soak it in lukewarm water for a while before cooking. The taste will normalize.
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