Kalakand

Quick and Easy Kalakand Recipe for Milk Sweet Lovers

Introduction: Do you love paneer/cottage cheese and sweet dishes? If yes, then you must try this quick and easy kalakand recipe. It took me only 15-20 minutes to prepare this delicious milk sweet, and even beginners can make it without much difficulty. The taste is so good that it's worth surprising your family with this delightful dessert.

Kalakand is a milk-based dessert that is traditionally prepared by cooking milk for a long time. But with this quick method, you can prepare it within 10 minutes, and the taste is very close to the traditional one. This dessert is a great way to enjoy the goodness of milk and paneer.

Tips for making perfect kalakand:

1. Use a heavy-bottomed non-stick pan for this recipe.
2. You can use store-bought paneer or fresh homemade paneer or chenna.
3. Add sugar as per your taste or skip it altogether.
4. You can use any nuts like badam or pistachio, as well as flavorings of your choice. Saffron and cardamom powder are my go-to flavorings, but you can also add rose water or even vanilla essence.

Conclusion: This quick and easy kalakand recipe is perfect for milk sweet lovers who are short on time. With just a few ingredients and simple steps, you can surprise your loved ones with this delicious dessert. Try it out and let us know how it turned out for you!

You may also like my other Diwali Sweets Recipes such as Rasmalai Recipe, Milk Peda, Gulab Jamun, Boondi Ladoo, Kesari and Custard Halwa.

Cottage Cheese Sweet / Kalakand 2016-09-02 10:23:00

Kalakand

Serves 8
Prep Time: 00:15
Cook Time: 00:05
Total Time: 00:20

Ingredients

• 250g Paneer Cubes
• 200ml Condensed Milk
• 2 tbsp Sugar (optional)
• 1 tbsp Milk Powder
• 1/4 tsp Cardamom Powder
• 1/2 tsp Ghee
• Pinch Saffron
• 5 Almonds or Pistachios

Instructions

• Thaw the paneer to room temperature or immerse in hot water until you cook it.
• Drain and squeeze the water completely.
• Then place it in a blender and blend until crumbled by using the pulse button.
• In a bowl, add crumbled paneer, condensed milk, saffron, sugar, milk powder and cardamom powder.
• Mix well and pour it to a non stick pan.
• Meanwhile, grease a small tiffin box or a plate with ghee.
• Place the non stick pan over medium heat and mix the mixture for about 4 mins continuously.
• When the oil starts to come out from the side of the pan, remove it from the flame and pour the mixture to the greased plate and let it cool.
• Once it cools, cut it into small shapes like diamonds and garnish with nuts.

By Santhi Therese
The Indian Claypot