Instant Paneer Kalakand

22 July 2020
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- Sweets
Cuisine: Indian
Difficulty: Easy
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Prep Time

5 Mins
Cook Time

10 Mins
Serving

4
Ready In

15 Mins

Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. It is garnished with a generous amount of fine chopped nuts. Kalakand is a popular Indian sweet made by reducing milk and sugar.The traditional way of making kalakand sweet is a long one and takes some time .

This soft set burfi is widely sold in sweet stalls and is not commonly made in households. A dessert not many make at home due to its long and tiring process,here I bring Instant Kalakand recipe to be made with paneer, condensed milk, dry fruits, and little sugar. Now anyone can enjoy the luscious goodness of milky Kalakand in a few minutes.

Ingredients

400 gm Cottage Cheese

250 ml MIlk

200 ml Condensed MIlk

100 gm Sugar

1 tsp Cardamom Powder

1 tsp Saffron strands

1-2 tsp (for garnishing) Dry fruits / Nuts

3 table spoon (optional) Milk powder

Directions

Kalakand is an all-time favorite sweet that has stood the test of time and tide. From its origin in Northern India, it has not only spread its popularity in all the nooks and corners of entire India but has also crossed the boundaries and won global recognition. It is not uncommon to find this luscious milky mithai in Indian sweet marts across the world.

Step1

Grate the paneer. Instead of grating, you can crumble it too with your hands.

Step2

Take one cup of full cream milk in a heavy-bottomed non-stick pan. Add 100gm of sugar (optional). Bring it to boil.

Step3

Add the grated paneer as well. Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together.

Step4

Add condensed milk and mix well making sure the condensed milk and paneer are mixed well.

Step5

Cook and stir continuously till the mixture thickens. Keep the flame on medium and keep stirring.

Step6

Add milk powder to quickly remove the moisture from the mixture and add richness to the sweet. Cook on medium flame till the milkmaid melts completely and the mixture starts to thicken. Add cardamom powder and saffron strands, mix well. By now mixture will start leaving the sides of the pan.

Step7

Transfer this mixture to a greased plate and level it evenly. Decorate it with chopped nuts of your choice and let it cool completely on the room temperature, then refrigerate for at least 2hours before cutting. Gently remove the pieces and transfer them to a serving plate. Enjoy the mouth melting luscious milky Kalakand.