Ingredients
- 400g malai paneer
- ½ teaspoon ghee/clarified butter
- 400g sweetened condensed milk
- ½ teaspoon cardamom powder
- pistachios for garnishing (optional)
- dried rose petals for garnishing (optional)
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/40gsOKs
Steps In Making
- Break and crumble the paneer with your hands, do not grate it.
- Now heat ghee in a kadai and then add the paneer. Cook for couple of minutes till the paneer becomes slightly soft. Do not over cook it.
- Now add the sweetened condensed milk and mix well. Cook for 4-5 minutes or till the paneer absorbs the condensed milk and the texture becomes slightly thick. Do not over cook else the kalakand will turn hard.
- Lastly add cardamom powder and mix well.
- Now transfer the kalakand in a greased mould and evenly spread it.
- Garnish with some chopped pistachios and dried rose petals.
- Let it set at room temperature for upto 30 minutes or till it becomes firm.
- Cut into square shapes.
- Store in the refrigerator for upto a week and at room temperature for upto 3 days.
Recipe Notes
- Do not grate the paneer, else you will not get a nice granulated texture of the kalakand.
- Do not overcook the paneer else it will become hard.
- If you are not using malai paneer then add ½ cup milk or malai while cooking the paneer to make it soft.