Instant Kalakand Recipe -Indian Festive Sweet Recipe
A vegetarian Indian recipe with condensed milk, paneer (homemade cottage cheese) - crumbled, cardamom powder (elaichi). Ready in 50 min, serves 8.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan
condensed milk(400 grams)paneer (homemade cottage cheese) - crumbled(500 grams) - 2
Place the pan on low heat and cook
- 3
We have to keep stirring this mixture until it becomes thick
- 4
Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water
cardamom powder (elaichi)(1 teaspoon)rose water - few drops - 5
Keep stirring until you notice the mixture begins to leave the sides of the pan
- 6
Once the kalakand mixture leaves the sides of the pan, turn off the heat
- 7
Grease a square pan with ghee
ghee - to grease the pan - 8
Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon
- 9
Sprinkle some chopped nuts like almonds or pistachios
handful mixed nuts - chopped (optional) - 10
Set the Instant Kalakand and cool completely
- 11
Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape
- 12
Once fully set cut them into desired shapes and serve
- 13
You can refrigerate the Kalakand for up to 2-3 days
- 14
Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo
Rate this recipe
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Instant Kalakand Recipe -Indian Festive Sweet Recipe
A vegetarian Indian recipe with condensed milk, paneer (homemade cottage cheese) - crumbled, cardamom powder (elaichi). Ready in 50 min, serves 8.
Curated byAarav Mehta🇮🇳
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Directions
14 steps- 1
To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan
condensed milk(400 grams)paneer (homemade cottage cheese) - crumbled(500 grams) - 2
Place the pan on low heat and cook
- 3
We have to keep stirring this mixture until it becomes thick
- 4
Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water
cardamom powder (elaichi)(1 teaspoon)rose water - few drops - 5
Keep stirring until you notice the mixture begins to leave the sides of the pan
- 6
Once the kalakand mixture leaves the sides of the pan, turn off the heat
- 7
Grease a square pan with ghee
ghee - to grease the pan - 8
Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon
- 9
Sprinkle some chopped nuts like almonds or pistachios
handful mixed nuts - chopped (optional) - 10
Set the Instant Kalakand and cool completely
- 11
Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape
- 12
Once fully set cut them into desired shapes and serve
- 13
You can refrigerate the Kalakand for up to 2-3 days
- 14
Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo
Rate this recipe
