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Instant Paneer Kalakand

paneer kalakand featured
  • Prep Time
    5 Mins
  • Cook Time
    10 Mins
  • Serving
    4
  • View
    211

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

    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.

    Step 1
    paneer kalakand step 1

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

    Step 2
    paneer kalakand step 2

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

    Step 3
    paneer kalakand step 3

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

    Step 4
    paneer kalakand step 4

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

    Step 5
    paneer kalakand step 5

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

    Step 6

    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.

    Step 7

    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.

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