Ingredients
- Condensed Milk - 1 can
- Paneer - 1 cup crumbled and tightly packed
- Milk - 1 tablespoon + 1/2 tbsp
- Cardamom Powder - 1/2 tsp
- Sliced almonds - 3 tbsp crushed (optional)
Instructions
- Take a baking tray, add parchment paper, and grease the tray with Ghee, and keep it aside
- In a heavy-bottomed pan, add all the ingredients one by one but except almonds. Mix well
- Cook on medium flame; stir constantly to prevent burning
- At one stage, the mixture becomes a thick mass and leaves the side of the pan; turn off the stove
- Transfer the mixture into the greased tray. Smooth the top with a greased knife
- Sprinkle the nuts. Gently press the nuts once
- Refrigerate the Kalakand for at least 2-3 hours and cut it into the desired shape
Video
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Notes
- Kalakand is a soft burfi
- Avoid low fat paneer
- If you are using store bought paneer keep it room temperature for half an hour and crumble. If you are using homemade paneer strain the water well before using it
- Store kalakand in fridge and keep it 30 minutes before consuming it
- Mixture should not be fully dry. Switch off the gas when it turns mass and still moist. If you feel mixture is dry add little milk and cook
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