Kalakand
A rich , delicious milk based dessert, made with full fat milk and cottage cheese is flavoured with cardamom and garnished with nuts.
Servings 8 Pieces
Calories 145kcal
Ingredients
For making Cheena / Paneer
- 1 litre Full Cream Milk or 1 Cup Paneer grated
- ½ teaspoon Lemon Juice
Other Ingredients:
- 500 ml Full cream milk
- ⅓ Cup Sugar
- 8 no Pista unsalted , sliced or chopped
- 5 no Almonds , Sliced
- ¼ teaspoon Cardamom Powder
- ½ teaspoon Milk Masala Powder ,optional
- Ghee/ Clarified butter for greasing
Instructions
To Make Paneer / Chenna
- Boil 1 Litre Full cream milk, once boiled add 1 teaspoon of Lemon juice , allow it to curdle.
- Wash with cold water, strain whey water and extract paneer/chenna and keep it aside.
- Gets approximately 1 cup of cottage cheese/paneer.
For making Kalakand
- Take a thick bottom pan/non stick pan add ½ litre of milk and bring it to boil.
- Reduce heat and on a low flame keep stirring till it condenses to half and becomes thick.
- Add prepared paneer/cheena to condensed milk stir continuously and cook till mixture thickens and looks grainy.
- Add Sugar and mix well, cook till it reaches a barfi consistency.
- Add cardamom powder and chopped nuts mix well.
- Turn off the heat.
- Pour the mixture on a prepared greased tin, and cut into squares and serve.
Notes
- If not using Milk Masala then you can increase the amount of cardamom powder to ½ Tsp
- You can use store bought paneer too,thaw paneer completely and blend it too smooth in that case.
- You can use condensed milk and milk powder along with paneer. But for authentic taste ,you need to use full cream milk.
- This has short shelf life for 4-5 days ,when refrigerated in a airtight container.
Nutrition
Calories: 145kcal