Instant Kalakand Recipe
Make Instant Kalakand without condensed milk, quick and easy dessert for Diwali, Holi or any other special occasion.
Equipment
- Heavy bottom Pan
- Measuring Cups and Spoons
Ingredients
- 1 cup Fresh Paneer
- ¼ cup Milk Powder
- ½ cup Sugar or adjust as per taste
- 200 g Fresh Cream
- 1 tsp Cardamom Powder
Instructions
- Take a non-stick pan or heavy bottomed pan and combine all the ingredients.
- Switch on the flame and keep it to medium.Start cooking the mixture on low flame, stirring continuously.
- When you start cooking the mixture the mixture will be watery as sugar starts melting.
- Cook for 10-12 minutes until the mixture starts to leave the sides of the pan.
- Don't overcook the mixture, if the mixture gets thick you won't get the texture of kalakand it will be more of burfi. There should be some moisture in it.
- Once you get the desired consistency of mixture, transfer to a dish lined with parchment/butter paper.
- Top with chopped nuts of your choice. Press the nuts lightly to the mixture so that they stick to the top.
- Let it sit in refrigerator 3-4 hrs before cutting into squares.
Notes
If you want to use condensed milk instead of fresh cream and sugar, add 200g condensed milk for 1 cup paneer. You can add more if you want it sweeter.
Add saffron milk or rose essence instead of cardamom for variation is flavour.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!