Kalakand

Kalakand is a delicious Indian sweet prepared with paneer (Indian cottage cheese) and condensed milk, a quick and easy dessert which is ready in just minutes. The texture is grainy and moist, and the flavor is perfect enough to satisfy your sweet tooth.

Also try: Kaju Katli, Gulab Jamun, Atte ka Halwa, Phirni, Gajar ka Halwa, Besan ka Halwa, Rice Kheer or Sooji ka Halwa.

Course: Dessert

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 15, Resting – 3 hours, Total – 3 hours 20 mins.

Servings: makes around 12-14 pieces.

Ingredients:

1. Condensed Milk – 1 can, around 397 grams
2. Paneer (Indian Cottage Cheese) – 2 cups (crumbled)
3. Milk Powder – 1/4 cup
4. Cardamom Powder – 1/2 tsp
5. Pistachios – 2 tsp (crushed)
6. Ghee (Clarified Butter) – 1 tsp.

PS: 1 Cup = 250 ML.

How to make Kalakand:

1. Take a thick bottom pan or kadai. Add condensed milk, paneer, milk powder and mix. Turn on the flame and start to cook on medium flame, keep stirring continuously
2. Once it starts to thicken, add cardamom powder and keep stirring
3. Cook until it becomes almost like a lump (a little loose is fine) and starts to leave the sides of the pan. Now turn off the flame
4. Grease a pan or a plate with ghee and evenly spread the mixture to an inch thickness
5. Sprinkle crushed pistachios and press gently. Let it cool down completely, around 3 hours before slicing
6. Your Kalakand is ready, it’ll remain good for a week under refrigeration.