Instant kalakand recipe
Kalakand is an exotic & traditional Indian sweet dessert recipe made from Paneer and solidified full-fat milk.
Yield: 9 Pieces of Kalakand
Calories: 136kcal
Materials
- 200 gms Paneer grated
- 200 gms Sweetened condensed milk ½ tin
- ¼ cup Milk powder
- 2 tbsp Ghee or clarified butter
- ¼ tsp Cardamom powder
- Chopped Pistachios for decorating
Instructions
Preparation for making Kalakand:
- In a mixing bowl, take 200 gms Paneer and crumble into small pieces. If you are using store bought paneer or chenna, it is better to grate through fine hole grater. If you are using fresh homemade Paneer, then crumble it with your fingertips.
- Transfer the crumbled or grated paneer onto the muslin or cheesecloth. Squeeze out the excess water from the paneer and discard it.
- Discard the excess water otherwise, it will ruin the taste of kalakand.
- Secondly, grease the bowl or plate in which you will set the kalakand with the ghee or butter. Place the butter paper in the bowl and grease the paper too.
- Finally, chop and slice the Pistachios as desired for garnishing the kalakand.
For making instant kalakand:
- In a large thick wide bottom kadhai, transfer the paneer from the muslin cloth. Remember, this step needs to be done of flame.
- Again, mash and crumble the Paneer into small pieces without having any chunks left in the paneer.
- Use a flat silicon spatula to mash the paneer pieces into fine pieces.
- Add 200 gms or ½ tin of sweetened condensed milk.
- Add ¼ cup milk powder in the kadhai.
- Mix all the ingredients together until milk powder is completely mixed well. Do this mixing step of the flame.
- When the mixture is combined well, keep the kadhai on the flame and cook on low flame.
- At first, condensed milk will melt and the mixture will become quite flowy.
- Keep stirring on low medium flame to prevent it from sticking on the bottom & until mixture starts thickening.
- When the Kalakand becomes thick and forms like a lump then add 2 tbsp ghee.
- Mix ghee with the kalakand till all the ghee is absorbed in the kalakand.
- Now, add cardamom powder to enhance the taste of kalakand and mix well.
- Turn off the flame, kalakand becomes thick lump yet it holds some moisture.
For setting kalakand:
- Now, transfer the kalakand mixture into the greased bowl or plate.
- Spread the mixture evenly in the bowl with the back of a spoon and level it up forming 1-inch thickness.
- Garnish it with sliced pistachios or mixed dry fruits.
- Gently press the dry fruits in the kalakand with the back of the spoon and keep it aside for few hours to cool down to room temperature. Otherwise, keep in a fridge for ½ an hour. But, letting it cool down naturally will make kalakand tastier and will be moist.
- After 3 hours, when the kalakand is cooled and set firmly, demold the kalakand from the bowl.
- Now, cut in square shapes or any desired shape.
- Finally, serve soft and moist instant kalakand to your family members or guests.