KALAKAND

Today I am sharing with you the easiest and simplest recipe for a Indian dessert that is Kalakand. It is very easy to make at home and needs very few ingredients for it and it is quick too. In India, festivals are all about eating and meeting family and friends. It is very convenient to go to the Sweet shop and buy sweets for your special occasions. But when the same sweet is prepared at home then your guests must feel really happy and they will consume it without any pressure whether it is hygienic , pure or not.  So from now, there is no need to run to a Sweet Shop when you are craving for Kalakand. I might be late in posting this recipe in my blog but as we know better late than never. Here at my place, all are very fond of all types of Mithai’s but my younger daughter is little choosy about it. And the best part is that she loves Kalakand so much.  I prepared this for Diwali, as Diwali celebrations are incomplete without these yummy Diwali sweets and snacks. Kids really look forward to enjoy them in their holidays and we all love sharing them with our neighbours, friends and relatives who visit us on Diwali. I am sharing today an easy to make Diwali sweet – Kalakand. Hope you enjoy it with your family and friends…!!!

INGREDIENTS:

1 Cup Paneer / Cottage Cheese [see notes]

200 gm Condensed Milk [see notes]

A pinch of Cardamom Powder

2-3 Pisctachio, sliced

Ghee or Butter, for greasing the plate

METHOD:

STEP 1 – First heat a non-stick pan on low heat. Add crumbled paneer  and condensed milk in it.

STEP 2 – Add milk powder in it and mix well. [see notes]

STEP 3 – Make sure that all ingredients combined well. Cook on low flame with continues stir and mast the paneer continuously.

STEP 4 – Cook the mixture till it get thickened.

STEP 5 – The condensed milk melts first and then after further cooking gets thicker.

STEP 6 – Add cardamom powder and mix it.

STEP 7 – When the mixture starts to separate the pan and forms a lump, remove it on a greased plate.

STEP 8 – Level it with the back of a ladle and garnish it with sliced pistachios.

Set it to a block making  an inch thick.

STEP 9 –  Press them gently and cool completely. Cool it naturally for near about 3-4 hours or keep it in refrigerator for about 3o minutes to set completely. Cooling naturally will make the Kalakand more moist and tasty.

STEP 10 – Cut it into squares and serve.

Make it and serve it on any occasion and your family will love it.

Store it for a week in an air tight container in refrigerator and enjoy.

NOTES: Here I used both paneer and condensed milk which are homemade. Recipes are already there in my blog as – HOMEMADE PANEER and HOMEMADE CONDENSED MILK.

Homemade fresh paneer is more moist and fresh.

You can use store brought paneer and condensed milk.

 Milk powder is optional. It is used because it gives whitisih colour to your kalakand.