Kalakand – Quick and easy

2014-10-20
  • Yield : 400gms
  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Kalakand is traditionally made from curdling the milk on the stovetop, reducing more milk and adding to it, adding sugar to it and reducing it further. But I love recipes that save time and taste just as good. So instead of Boiling the milk and curdling  and reducing the milk, I used readymade paneer and sweetened condensed milk. The result was soft and delicious Kalakand in minutes. Try it, I am sure you’ll love it too.

Trivia

You thought Kalakand is a Bengali dish, right? I thought so too till I stumbled on it’s Wikipedia page.It says “Kalakand, or qalaqand or “kalakanu” also known as sandesh (Hindi: क़लाक़न्द) is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. Kalakand was invented in 1947 by Baba Thakur Das in Alwar, Rajasthan, India.” Source: Wikipedia

Kalakand - Quick and Easy

Ingredients

  • Paneer 300 gms
  • Condensed milk 1 can
  • Powdered milk 50 gms
  • Milk 2 Tbsp
  • Cardamom powder 1/4 Tsp
  • Pistachios - 2-3 Tbsp cut in thin slivers

Method

Step 1

Crumble paneer to a not very fine powder. Mix milk powder to crumbled paneer.

Step 2

Keep a heavy bottomed pan on the stovetop and heat the condensed milk on very low flame.

Step 3

Add paneer and milk powder mixture to the pan containing warm condensed milk and mix well. Add Cardamom powder and half of Pistachio slivers.

Step 4

Keep stirring. Soon the mixture will become thick and will start leaving the sides of the pan. Remove it on a butter paper or a parchment paper.

Step 5

Spread it evenly in a foil lined deep dish. The layer of the mixture should be about 3/4 inch thick. Use a ring or square made out of kitchen foil to contain the spread if you feel so. Garnish it with the remaining Pistachio slivers.

Step 6

Let it cool completely (keep it in the fridge for some time if you want). Take a knife and cut squares.

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