Instant Kalakand in 10 Minutes

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

  1. Break and crumble the paneer with your hands, do not grate it.
  2. 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.
  3. 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.
  4. Lastly add cardamom powder and mix well.
  5. Now transfer the kalakand in a greased mould and evenly spread it.
  6. Garnish with some chopped pistachios and dried rose petals.
  7. Let it set at room temperature for upto 30 minutes or till it becomes firm.
  8. Cut into square shapes.
  9. 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.
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