EASY KALAKAND RECIPE
Easy Kalakand Recipe requires only three basic ingredients, milk, paneer and cardamom powder. Kalakand is a fudge like Indian sweet and is commonly made during festivals like Diwali, Raksha Bandhan, Ram Navmi, Janmashtami, etc.
Ingredients
- 500 g soft malai paneer
- 1 can sweetened condensed milk 397g
- ½ -1 tsp cardamom powder
- 2 tbsp almond slivers
- 1 tbsp pistachio slivers
- few strands of saffron
Instructions
- Grease a 4 or 5 inch square tray or any small rectangle tray you have with some clarified butter (ghee)or unsalted butter. Alternately, line the tray with some parchment paper.
- Pour the can of condensed milk into a wide pan.
- Grate or crumble up the paneer.
- Add it to the condensed milk.
- Place the pan over medium to low heat and keep on stirring the mixture.
- Initially the mixture will become more liquid as the sugar from the milk melts.
- It will also begin to bubble gently.
- Keep stirring the mixture for 10 minutes after it becomes hot.
- It will become thick and come away from the sides of the pan.
- Add cardamom powder and mix.
- Pour the kalakand mixture into the prepared tray.
- Level it out evenly using a spoon or spatula.
- While it is still hot, sprinkle the pistachios, almonds and saffron strands over it.
- Gently press it down into the kalakand using a spatula.
- Let the kalakand set in the fridge for 45 minutes.
- Cut into squares and serve.
Notes
- Add saffron in the kalakand mixture if you want a yellow kalakand. Soak it in 2 tbsp hot milk for 10 minutes before adding to the mixture.
- Don't use hard paneer for this recipe.
- Store the remaining kalakand in the fridge. Sweets made from milk and milk products spoil easily at room temperature.
- Cut the squares into the size you want. The number of pieces you will get will depend on how small or big the pieces are.