Saturday, December 5, 2015

Kalakand - Easy and Quick Recipe with Condensed Milk


Fresh Paneer - 500gms
Sweetened Condensed Milk - 400ml
Cardamom Powder - 1/2 teaspoon
Kewra Essence - 1/8 teaspoon (optional)
Saffron Stands - 6, soaked in 1 tablespoon warm milk + garnishing
Pistachios, slivered - 2 tablespoons
Almonds, slivered - 2 tablespoons

For Aid:

A square/rectangle container of atleast 1 1/2 - 2 inches depth, greased with little ghee or butter
A spatula greased with little ghee/butter


  1. If you are using home-made fresh paneer, crumble it thoroughly. If you are using store-bought paneer slab, grate it.
  2. In a thick bottomed pan, take crumbled/grated paneer, condensed milk, cardamom powder, saffron milk and kewra essence(if using).
  3. Place the pan on medium flame and keep stirring until the mixture starts leaving the sides of the pan, about 8-10 minutes.
  4. Transfer into a greased container.
  5. Level the mixture with a greased spatula.
  6. Sprinkle slivered pistachios, almonds and saffron stands. Press them gently into the mixture.
  7. Serve once cooled or chilled.
  8. You can store the pieces in air tight box, refrigerated for 2 days.


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