Kalakand
My younger son loves paneer/cottage cheese! I wanted to surprise him, so I made this kalakand and it took me only about 15-20 mins! I thought this might be a
My younger son loves paneer/cottage cheese! I wanted to surprise him, so I made this kalakand and it took me only about 15-20 mins! I thought this might be a really good dish to share with everyone as the taste is much higher than the time it takes to make it! Even beginners can make this delicious milk sweet without much difficulty. So try this quick and easy kalakand and at the same time tasty dish and give a pleasant surprise to your family.
Kalakand
The traditional method of making this sweet takes a long time, but with this method, it can be done within 10 mins. But the taste of this sweet is very very close to the traditional one. Beginners can also make this delicious kalakand without much difficulty. Kalakand, a delicious milk-based dessert, is yet another way to enjoy the goodness of milk.
Furthermore, I would like to share some of my suggestions for making perfect kalakand. Firstly, try to use a heavy-bottomed non-stick pan to this recipe. In this recipe, I have used a store-bought paneer, but you can also use fresh homemade paneer or chenna to this recipe. You can also use sugar as per your taste, but I have not added sugar myself! You can also any nuts like badam, pistachio as well flavorings of your choice, I usually add saffron and cardamom powder. But you can also add rose water or even vanilla essence.
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
Serves 8 A popular Begali sweet that can be prepared even by bigginers. Print Prep Time 00:15 Cook Time 00:05 Total Time 00:20
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 of 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 https://theindianclaypot.com/
Kalakand
Serves 1
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
