Kalakand is an Indian sweet made out of solidified, sweetened milk called Khoa. The taste and texture of this milk cake is perfectly sweet, creamy, moist and granular – you’d never know that it was made with a can of sweetened condensed milk!
Ingredients of Kalakand
- 400 grams sweetened condensed milk
- 300 grams paneer
- ¾ teaspoon cardamom powder
- 1 tablespoon sugar
- 1 teaspoon rose water
- 12 pistachios
- 12 cashews
- saffron
How to Make Kalakand
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Grease a pan or a tray with some ghee.
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Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle.
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Grate paneer.
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Take sweetened condensed milk in a thick bottomed pan.
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Add the grated paneer to the condensed milk. Mix very well.
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Added 1 tablespoons sugar because milk is also sweetened.
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Keep the heat on low.
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Stir the mixture often so that it does not stick to the bottom of the pan.
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The kalakand mixture will start thickening as it simmers and begins to cook.
- kalakand mixture should have some moisture and should not look dry.
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It took me 15 minutes on a low heat.
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Remove the pan from the heat. Add cardamom powder and rose water.
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Now pour the kalakand mixture in the prepared greases pan.
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Shake the pan gently so that the mixture spreads evenly.
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Sprinkle coarsely crushed nuts or slivered nuts all over the kalakand.
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After it sets, slice the kalakand and serve.
