Ingredients for kalakand recipe
- Paneer – 5 cup (grated)
- Sugar – 2 cup
- Milk powder – 3 cup
- Green cardamom – 1 Tsp (powdered)
- Fresh cream – 3 cup
For Garnishing
- Almonds – 2 Tbsp
- Pistachios – 3 Tbsp
Method
- Heat a deep bottomed pan on medium flame
- Add paneer, sugar, cream, and milk powder stir well and cook them for 20 minutes
- Keep stirring continuously to avoid the burning of mixture
- Once done, turn off the flame and add cardamom powder
- Take a plate and grease it with ghee/oil and pour the mixture into the plate
- Now spread the almonds and pistachios on the mixture and ensure that they stick to the mixture properly
- Leave to set for 4-5 hours in a cool, dry place or refrigerate it for 30 minutes. However, cooling kalakand naturally will make it more moist and tasty
- Now cut the kalakand into square pieces
- Finally, tasty kalakand is ready to be served
- You can also store instant kalakand for a week by refrigerating
