Kalakand Recipe with Condensed Milk
Rich, traditional Indian milk cake prepared in just 10 minutes using paneer, condensed milk and cardamom.
Servings: 8
Ingredients
1 cup – 240ml
- 1 cup Paneer / Indian cottage cheese (loosely packed, grated) (approx. 100g / 3.5 oz)
- ½ tin Condensed milk (Milkmaid or Amul) (approx. 200 ml / 7 oz)
- ½ tsp Cardamom powder
- 1 tsp Ghee or butter
- 1 tbsp Chopped pistachios or almonds (for garnish)
Instructions
- Take the store-bought paneer and grate it. Measure 1 cup from it (loosely packed) and keep aside. Line a pan with butter paper or grease it well with ghee and set aside.
- Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
- Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
- Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
- Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till it is well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
- Enjoy this easy, yummy, instant kalakand with family and friends!
Notes
- You can add some sugar (about 1 tbsp) if you feel sweetness is less.
- Fresh chena tastes the best, but store-bought paneer also works great.
- If you mix for a long time, kalakand may become chewy. So remove at the right time.
- If you are not able to cut into pieces, refrigerate for more time.