KALAKAND
Kalakand is a sweet made in Northern India with condensed milk and paneer. It is said to have been popular and originates from Alwar, Rajasthan and is mostly made in all households during Holi, Diwali and other festivities. It is a very easy sweet to prepare and even beginners or bachelors can make this delicacy with much ease. I made it for the first time last month and this recipe was lying in the draft for quite sometime. Rajasthan and Gujarat are the states in India where sweets are taken at the beginning and end of a meal. This is one such recipe which can be made in 15 minutes and you can surprise your family and guests with this in no time. I also learnt from a friend who lives abroad and where paneer is not available, she substituted paneer with Ricotta cheese. Yes, Ricotta cheese is an alternative to paneer and you can use this whenever paneer is not available.
I have also come across Mango Kalakand and Strawberry Kalakand where in puree of the fruits are used for the flavour and colour. They are also equally delicious and eye catching. This Indian cake with milk as the main ingredient has another version also. You can make it from curdled milk, in case you don’t have paneer at home. As we are making it with paneer it has a crumbled texture and gives a phenominal taste as you bite in to it. The cardamom powder adds to the flavour and the pistachios added looks pretty on top of each slice. This recipe can be kept in fridge for 10 days ans since it is made with milk it has to finished before that and kept refrigerated. You can plan this for the next upcoming festival of Holi and do let me know how it turned out.
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
Persons
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- I cup paneer
- 1/4 cup Condensed Milk
- 3 tsp sugar
- 1/2 tsp Cardamom Powder
- A Few Pistachios
Ingredients
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- In a blender place cubed paneer.
- Crumble and make sure they are not too nice. The texture should be grainy.
- In a bowl add condensed milk, crumbled paneer and sugar.
- Mix well.
- Transfer the contents to a pan.
- The mixture will slowly cook and ooze out ghee.
- Add half of the pistachios.
- Mix well.
- In a greased plate add the kalakand mixture.
- Sprinkle pistas and once cooled cut in to pieces.
- Serve immediately.
Addition of cardamom gives a nice flavour.
You can add rose water as well.
Add food colour or saffron strands for colourful look.
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