If you’re in the mood for a quick and delicious dessert, look no further than this Kalakand Recipe Quick Kalakand Recipe. This easy-to-make Indian Milk Cake can be prepared in just 15 minutes using only two main ingredients. With the sweetness of condensed milk and the richness of paneer, this recipe promises to deliver a delightful treat for any occasion.
Kalakand Recipe Quick Kalakand Recipe
Preparation and Ingredients
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Cuisine: North Indian
Course: Sweets
Diet: Gluten Free, Vegetarian
Difficulty Level: Easy
Ingredients:
- 400 grams of sweetened condensed milk (1 tin)
- 250 to 300 grams of paneer (2 cups, tightly packed, grated or crumbled)
- ¾ teaspoon of cardamom powder (or 6-7 green cardamoms, crushed)
- 1 tablespoon of sugar (optional)
- 1 teaspoon of rose water (optional)
- 10 to 12 pistachios
- 10 to 12 cashews or almonds
- 7 to 8 strands of saffron (optional)
Step-by-Step Instructions
Preparing the Mixture
- Grease the Pan: Start by greasing a pan or tray with some ghee or oil to prevent sticking.
- Prepare the Nuts: Coarsely crush the pistachios, saffron, and cashews or almonds in a mortar and pestle. Alternatively, you can slice or sliver the nuts to add a decorative touch.
- Grate the Paneer: Grate or crumble 250 to 300 grams of paneer. If your paneer is refrigerated, grating it is preferable. If freshly made, finely crumble it to avoid any large chunks.
Cooking the Kalakand
- Combine Ingredients: In a thick-bottomed pan or kadai, add the 400 grams of sweetened condensed milk along with the grated or crumbled paneer. Mix them thoroughly to combine.
- Add Sugar (Optional): Taste the mixture; if you desire a sweeter flavor, add 1 tablespoon of sugar. Adjust according to your preference.
- Cook the Mixture: Keep the heat low and cook the mixture, stirring often to prevent it from sticking to the bottom of the pan. As it cooks, the mixture will begin to thicken.
- Check Consistency: Continue cooking until the mixture forms a single mass and starts to leave the sides of the pan. This process usually takes about 12 to 16 minutes. Be sure to leave some moisture in the mixture; it should not be too dry or runny.
- Flavor the Mixture: Once thickened, remove the pan from the heat and stir in the cardamom powder and rose water, mixing well to incorporate the flavors.
Setting the Kalakand
- Pour into the Pan: Transfer the Kalakand mixture into the greased pan or tray. Shake it gently to help the mixture spread evenly. You can also use a spoon or spatula to level it out.
- Garnish with Nuts: Sprinkle the coarsely crushed or slivered nuts over the top of the Kalakand. Gently press the nuts into the mixture to ensure they adhere well.
- Cool and Set: Cover the pan and let the Kalakand cool at room temperature until warm. Then, refrigerate for a couple of hours to allow it to set completely.
- Slice and Serve: Once set, slice the Kalakand into pieces. If slicing proves difficult, no worries! You can serve it as a halwa, spooning it out into bowls. Either way, it remains delicious.
Storing Kalakand
Enjoy your Kalakand as a delightful sweet or dessert. Any leftovers can be stored in an airtight container in the fridge, where they will keep well for 2 to 3 days.
This Kalakand Recipe Quick Kalakand Recipe is perfect for when you need a sweet treat in a hurry. With its simplicity and rich flavors, it’s bound to impress friends and family alike. Happy cooking!