Kalakand is a famous Indian sweet. It is made with milk and sugar. We will make it with milk powder, milkmaid, or paneer. This sweet texture is very smooth. We will be able to make this dessert in a very short time for any festival or when guests come. I will tell you how

to make this dessert in two ways: short and long. First, it is made in a short process.

By this process, sweets will be ready in 15 minutes.

 

Ingredientes for Kalakand : 

 

• 2 tbsp Milk powder 
• Milkmaid ( condensed milk) 300 gm
• Paneer 400 gm 
• Nuts, chopped
• Cardamom powder
• Butter paper

 

 Recipe for Instant Kalakand : 

 

Firstly, use a heavy-bottomed non-stick pan and heat a medium-low flame. Add 2 tbsp milk powder and condensed milk 300 gm. Mix and stir. After some time, knead the mesh with your hands, add paneer, and continuously stir. The mixture begins to thicken in 5 to 10 minutes. Turn to low flame and stir constantly to prevent burning. After some time the texture is thick and begins to leave the sides of the pan. Add cardamom powder and mix it well. Turn off the flame. The texture of the mixture has to be grainy and moist. Don’t overcook otherwise the sweet will turn dry. Next set the sweet.

Now using a tray, greased butter paper whole the tray. Then transfer the mixture and spread it to ½ inch thickness, press with a spatula. Sprinkle chopped nuts and press it.

Refrigerate it for 2 hours and cut to square size. Enjoy a smooth and delicious instant dessert.

Go to the next process to make homemade style.

 

Ingredients : 

 

• 1.800mlt fat Milk
• Sugar 150 gm
• Nuts, chopped
• Butter paper
• Lemon juice/ vinegar half cup
• Cardamom powder

 

Made for Desserts :

 

Firstly, make soft homemade chenna/ paneer. Now using a pan add 800m.lt fat Milk to a boil. The milk is boiled then pressure cooked for 0 min and let the pressure drop naturally. Add 2 tbsp lemon juice and stir well until. After some time, again and again, add juice and Stir it well. Do not add a lot as it can make the paneer hard. When the milk automatically releases water then turn off the flame. Rest it for 2 to 5 minutes. Drain on a clean cotton cloth and rinse it very well under running water until all of the lemon flavor is gone. Squeeze the excess water and hang it for about 10 to 20 minutes. Now, ready a soft chenna. Knead the meshed with your hand.

   Made homemade condensed milk. Use a heavy bottom non-stick pan and add 1 liter of fat milk. Heat on high flame and boil it. After some time milk was boiled using a spatula and continued stirring on high to medium flame. The milk has to be stirred continuously otherwise it will stick to the pan. After 15 to 20 minutes the milk will start thickening little by little. Then turn on medium to low flame and continuously stir. After 10 to 15 minutes the milk is condensed milk mixture. Next, add sugar, and mix everything well. Continue to stir otherwise it will stick to the pan. After some time, the sugar should melt and the texture should become thick then add the chenna/ paneer. Mix it well and keep stirring. The mixture begins to thicken in 3 to 4 minutes. Stir constantly to prevent burning. For a few minutes let the texture be thick and begin to leave the sides of the pan. Turn off of flame. Add cardamom powder and whole mix it. The same process to set the desserts. Now using a tray, greased butter paper whole the tray. Then transfer the mixture and spread it to ½ inch thickness, press with a spatula. Sprinkle chopped nuts and press it.

Refrigerate it for 2 hours and cut to square size. 

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