Kalakand

Name: How to Make Kalakand | Easy & Delicious Kalakand Recipe
Total time: 10 min
Yield: 4
Cuisine: north-indian

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prep time 10 Mins

cook time 30 Mins

chef Monika Jain

Step 1

Firstly, in a large kadai or nonstick pan take crumbled paneer. use fresh homemade panner as they will be more moist and fresh.

Step 2

further add milkmaid.

Step 3

Also add milk powder to make kalakand more whitish.

Step 4

Mix well making sure the condensed milk and paneer are mixed well.

Step 5

mix and mash continuously till the mixture thickens.

Step 6

keep the flame on medium and keep stirring.

Step 7

cook on medium flame till the milkmaid melts completely.

Step 8

Further add cardamom powder and mix well.

Step 9

mix till the mixture starts to separate the pan and forms a lump.

Step 10

Transfer the mixture to the ghee greased plate.

Step 11

level it up and set to a block making an inch thick.

Step 12

add finely chopped pistachios or any nuts of your choice.

Step 13

press gently with the back of spoon so that the nuts stick to kalakand.

Step 14

Cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.

Step 15

cut the kalakand into square pieces.

Step 16

finally serve or store instant kalakand for a week by refrigerating.

Calories 320 Kcal

Total Fat 17 g

Carbs 30 g

Protein 12 g

ESSENTIAL ITEMS

2 cups paneer / cottage cheese, grated

1 tin milkmaid

2 tbsp milk powder

0.5 tsp cardamom powder / elachi powder

2 tsp pistachios

1 tsp ghee

Recipe by:

Monika Jain

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