This year, I am really pressed for time as I am a part of many social and professional initiatives, and I am on the lookout for quick and easy recipe for Diwali. This Kalakand with Condensed Milk and Paneer ticks all the boxes: it is delicious, gets done in under 40 minutes, and is festive.
In fact, I have already posted the recipe for Quick and Easy Chocolate Kalakand with Condensed Milk last year. It turned out to be quite a hit and so I thought I will post the basic recipe as well.
Recipe for Quick and Easy Kalakand with Milkmaid and Paneer
I turn to this recipe for quick and easy Kalakand with condensed milk (I use Milkmaid) and Paneer, when I have to make sweets for a large number of people. It tastes just like the original.
- 500 gms Paneer
- 1 Tin Milkmaid (400 gms Sweetened Condensed Milk)
- 1 tsp Cardamom Powder
- 1 tbsp Slivered Almonds and/or Pistachios (for garnish)
- Ghee to grease the plate
- 1 8″ Plate with high-sides (I used a springform baking dish)
Crumble the paneer. Ensure there are no lumps.
In a large, heavy-bottomed (or non-stick) kadhai, mix the paneer and condensed milk.
Add cardamom powder and mix well.
Over medium flame, cook the mix while stirring constantly till it becomes thick and starts to form a soft ball.
Transfer the mix into the greased plate or container.
Garnished with slivered almonds and pistachios.
Let the Kalakand cool.
Refrigerate for 2 hours.
Cut with a sharp knife into squares or diamonds.
You can store this Kalakand in the refrigerator for up to a week. Just leave it out for 30 minutes before serving.
How to Make Kalakand with Condensed Milk and Paneer
- Grease an 8″ plate or baking tray with a few drops of ghee and set aside.
- Using your fingers, break up the paneer and crumble it to fine pieces. Ensure there are no lumps but do not knead the paneer or make it smooth.
- In a large, heavy-bottomed kadhai, combine the paneer and condensed milk.
- Mix well.
- Add cardamom powder and mix well.
- Over medium heat, cook the paneer-condensed milk mix while stirring constantly. Scrape the mix off the sides, if needed.
- Cook till the moisture evapourates, and the mix becomes fudgy and starts to form a soft ball.
- Transfer the cooked mix into the greased plate or container.
- Spread to form an even layer.
- Garnish with slivered almonds and pistachios.
- Let the Kalakand cool to room temperature and then refrigerate for 2 hours.
- Cut with a sharp knife into squares or diamonds.
- You can make this quick and easy Kalakand, a day or two in advance of a party and refrigerate it. Just leave it out at room temperature for 30 minutes before serving to get a nice fudgy texture.