Kalakand. It is garnished with a generous amount of fine chopped nuts. Kalakand is flavored with cardamom powder or rose water. Kalakand is yet another Indian sweet which is made using milk.

Kalakand recipe with step by step photos - this is a two ingredient quick and tasty kalakand (Indian milk Kalakand is a rich milk cake. one of the popular Indian sweets. On the occasion of Janmashtami (Lord Krishna�s birthday), the devotees of Lord Krisha prepare umpteen number of scrumptious recipes. Most of these recipes are generally sweets and. You can have Kalakand using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kalakand

It's 400 grams of sweetened condensed milk or 1 tin or can.
Prepare 250-300 grams of paneer or 2 cups tightly packed grated or crumb.
You need 3-4 teaspoons of cardamom powder.
It's 1 tablespoon of sugar.
It's 1 teaspoon of rose water.
It's 2 teaspoons of milk.

This kalakand recipe is made with milk and sugar. For flavoring cardamom powder and for garnishing pistachios are added. Kalakand Recipe (कलाकंद रेसिपी) - Learn how to make Kalakand with condensed milk. Make this homemade quick & easy Kalakand recipe at home for your loved ones.

Kalakand instructions

Grease a pan or a thali with some ghee or oil..
Grate 250 to 300 grams paneer. You can also crumble the paneer. If the paneer is refrigerated, then I suggest to grate it. If freshly made, then you can crumble it. Crumble finely. There should be no chunks in the crumble..
Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. I used amul mithai mate..
Add the grated or crumbled paneer to the condensed milk and milk. Mix very well..
I did add some sugar as I felt the sweet taste was less for us. I added 1 tbsp sugar. You can check the taste and add accordingly..
Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer. Stir the mixture often so that it does not stick to the bottom of the pan..
The kalakand mixture will start thickening as it simmers and begins to cook. When the mixture gets thickened well and looks like one mass, switch off the flame..
It took me 15 minutes on a low flame. Depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. The kalakand mixture should have some moisture and should look dry..
Remove the pan from the flame. Add 3/4 tsp cardamom powder. Stir very well..

Crumble cheddar cheese into pieces using a fork. Kalakand is a traditional Indian sweet that will be ready in a whistle! For a softer Kalakand choose fresh paneer rather than the refrigerated kind. So there is an easy way to do things and there is a not-so-easy way! Can you see the difference ??