Kalakand is a milk based sweet which is normally prepared on festive occasions.
It used to be a long process where milk is cooked until it thickens and then the rest of the ingredients get added into it.
The paneer (cottage cheese) too would be home made.
I still prefer to prepare the paneer the previous night. Although generally we put some weight on it to extract all the moisture, when preparing this dish, I avoid doing so to retain the moisture as the end result is a perfect grainy textured Kalakand.
I prefer using milk powder instead of khoya as it saves time and tastes the same while cutting the entire process much shorter as making khoya from scratch is a long process.
You may increase the amount of sugar as per your preference.
Paneer/cottage cheese – 1 cup grated
Milk Powder – 1 cup
Ghee – 2 table spoons
Brown Sugar – 5 table spoons
Almond slivers – 1 table spoon
Pistachio flakes – 1 table spoon
Cardamom powder – 1/2 teaspoon
Milk – 1 cup
In a heavy bottomed pan, preferably a non stick or ceramic pan, add milk and boil it – stirring occasionally until it thickens and reduces in quantity. This may take about 10-15 minutes.
Add in the grated Paneer and milk powder, mix well so that any lumps that may form disintegrate. Keep sautéing until you get a grainy texture.
Now add ghee followed by the brown sugar and cardamom until the mixture begins to form a ball leaving the sides of the pan.
Grease a small baking dish with some butter and transfer the mixture into the dish.
This may take about 12 – 15 minutes.
Garnish with pistachios and almond slivers
Pat it with the back of a ladle or a turner to smoothen the top and allow it to cool.
Once warm (no longer hot), cut them into square bits and enjoy.