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:
- 400 grams sweetened condensed milk (1 tin or can)
- 250 to 300 grams Paneer (2 cups tightly packed grated or crumbled paneer)
- ¾ teaspoon cardamom powder
- 1 tablespoon sugar (optional)
- 1 teaspoon rose water (optional)
- 10 to 12 pistachios (pista)
- 10 to 12 kaju or badam
- 7 to 8 kesar – optional
Also Read: American Chop Suey
Instructions:
Preparation:
- Grease a pan or tray with ghee or oil.
- Coarsely crush pistachios, saffron, and cashews or almonds in a mortar-pestle. Alternatively, you can slice the nuts.
- 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:
- In a thick-bottomed pan or kadai, take 1 tin/can (400 grams) of sweetened condensed milk.
- Add the grated or crumbled paneer to the condensed milk and mix thoroughly.
- Adjust sweetness by adding sugar if desired.
- Cook the mixture on low heat, stirring frequently to prevent sticking.
- The mixture will thicken as it simmers and cooks.
- 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.
- This usually takes around 15 minutes on low heat but may vary depending on factors like pan quality and flame intensity.
- Remove the pan from heat, add cardamom powder and rose water, and stir well.
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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.