Quick and Easy Kalakand with Condensed Milk 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.
Ingredients
- 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
Equipment
- 1 8" Plate with high-sides (I used a springform baking dish)
Instructions
- 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.