How to Make Irresistible Kalakand in 15 Minutes

wellhealthorganic.com Kalakand: Discover the magic of this swift and effortless recipe for Kalakand, also known as Indian Milk Cake, crafted with just two key ingredients. With the assistance of a can of sweetened condensed milk, this delicacy can be prepared in a mere 15 minutes.

Kalakand

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Cuisine: North Indian
• Course: Sweets
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Easy

Ingredients:

1. 400 grams sweetened condensed milk (1 tin or can)
2. 250 to 300 grams Paneer (2 cups tightly packed grated or crumbled paneer)
3. ¾ teaspoon cardamom powder 
4. 1 tablespoon sugar (optional)
5. 1 teaspoon rose water (optional)
6. 10 to 12 pistachios (pista)
7. 10 to 12 kaju or badam 
8. 7 to 8 kesar – optional

Also Read: American Chop Suey 

Instructions:

Preparation:

1. Grease a pan or tray with ghee or oil.
2. Coarsely crush pistachios, saffron, and cashews or almonds in a mortar-pestle. Alternatively, you can slice the nuts.
3. Grate 250 to 300 grams of paneer. If the paneer is refrigerated, it's better to grate it. If freshly made, crumble it finely ensuring no chunks remain.

Making Kalakand:

1. In a thick-bottomed pan or kadai, take 1 tin/can (400 grams) of sweetened condensed milk.
2. Add the grated or crumbled paneer to the condensed milk and mix thoroughly.
3. Adjust sweetness by adding sugar if desired.
4. Cook the mixture on low heat, stirring frequently to prevent sticking.
5. The mixture will thicken as it simmers and cooks.
6. Once the mixture thickens, resembles a single mass, and starts leaving the sides of the pan, turn off the heat. Ensure it retains some moisture and doesn't dry out or become runny.
7. This usually takes around 15 minutes on low heat but may vary depending on factors like pan quality and flame intensity.
8. Remove the pan from heat, add cardamom powder and rose water, and stir well.

Also Read: Fafda 

Setting Kalakand:

• Pour the Kalakand mixture into the prepared greased pan or tray.
• Gently shake the pan to spread the mixture evenly or use a spoon/spatula to level it.
• Sprinkle coarsely crushed or slivered nuts over the Kalakand and press them gently with a spoon.
• Allow the Kalakand to cool at room temperature or refrigerate for a couple of hours until set.
• Once set, slice and serve as a sweet or dessert. If slicing is difficult, serve with a spoon like halwa.
• Store any leftovers in an airtight container in the fridge, where it will keep well for 2 to 3 days.