Kalakand is one of the most famous Indian sweets which is specially made during festivals or special occasions! Kalakand is known to have been invented in Rajasthan and has a delicate grainy texture and amazing taste! The traditional method of making kalakand is very time taking and cumbersome in which milk is simmered for a long time till it is thickened considerably.
This recipe is a quick and instant version of Kalakand and can be made in 15-20 minutes using paneer and condensed milk and flavoured with cardamom and rose/kewra water. You can easily try your hand at this simple recipe and impress your guests with this moist, juicy and soft set kalakand.
Course: Sweet/Dessert Cuisine: North Indian
Ingredients:
- Condensed Milk: 1 tin (392 grams) full cream , sweetened
- Paneer : 1 cup tightly packed, crumbled or grated finely
- Milk: 2 tbsp
- Cardamom Powder: 1/2 tsp
- Nuts (pistas, cashews and almonds) : 2 tbsp, roasted slightly and finely chopped
- Kewra water or edible rose water: 1tsp (optional)
Method:
- First of all, grease a plate or a container with ghee or oil and set it aside. You can also use baking paper or aluminum foil to line the container.
- Roast the nuts slightly and chop them finely when they are cold.
- Grate or crumble 150 gms of paneer very finely. There should be no pieces in it.
- Pour 1 tin condensed milk in a heavy bottom pan or non stick kadhai and heat it on low flame.
- Add grated/crumbled paneer and milk to it. Mix properly.
- Cook on low to medium heat stirring constantly making sure it does not stick to the bottom of pan.
- After some time, the mixture will start thickening and begin to leave the sides of the pan.
- At this point add kewra/rose water and cardamom powder and mix nicely.
- When you see the mixture becomes one mass and not bubbling any more, switch off the flame.
- Do not overcook. The kalakand mixture should be juicy and moist ,but not runny.
- Transfer the kalakand mix to prepared pan or thali and shake the thali to spread it evenly. Smooth the top with tha spatula and sprinkle the nuts evenly. Press the nuts gently with a spoon.
- Let it cool down at room temperature and then keep in fridge for few hours to set the kalakand.
- After 2-3 hours cut in desired shapes.
- Enjoy!!
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