The beloved Indian sweet that features a moist, grainy texture of paneer and flavor of cardamom. In this instant version only paneer and sweet condensed milk are used to make this under 15 minutes. . Ready quickly , delicious with cardamom and almonds.
Ingredients:
- 300g fresh paneer
- 1 can (400 g) sweet condensed milk
- 1-2 tablespoons granulated sugar (optional)
- 1/2 tsp ground cardamom
- 1 tsp rose water or kewra water (optional)
- A pinch of saffron
- 2 tablespoons chopped pistachio and nuts for decoration
Method:
- Prepare a greased the tray of 8 × 8 inches or line it with parchment paper.
- Take a heavy bottomed pan and heat it over low heat. Now ,add the crumbled paneer and condensed milk. Stir constantly to prevent sticking.
- As the mixture is heated, it will be thin, then gradually thickens. Cook for about 12-15 minutes until it comes together as a moist dough and leaving the sides of the pan .
- Now at this stage add sugar (if using), cardamom powder, rose water and soaked saffron. Mix well.
- Transfer the mixture to the prepared tray. Flatten with a spatula, then sprinkle the chopped nuts on top, gently press them to stick to kalakand.
- Allow the tray to cool to room temperature before putting refrigerator. Set at least 2 hours.
- Cut into shape of your choice and serve at room temperature .
Tips and Tricks:
- Use homemade fresh paneer.
- Keep the heat low and stir constantly to avoid burning and also to ensure cooking.
- Do not overcook; The cake should be juicy and should not be dried.
- For a more rich taste, replace 1 teaspoon sugar with a jaggery powder.
Variations:
Storage:
Kalakand can be stored in an airtight container in the refrigerator for 3 days. It should be served at room temperature restore its soft, granular texture.
