Kalakand

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.

Ingredients:

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

Method:

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.