Kalakand

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Kalakand

 This very yummy and popular Indian desert needs no introduction. No, this is not inspired by the Nawab of pataudi's new flick as the letter "i" is not there in my recipe.(pun intended). Hmm..that's a different topic altogether.
Many of us don't make this at home; maybe because it is laborious and you need to stand in front of the milk pot for hours?? Putting all of your worries aside, I have come up with yet another shortcut recipe, for Kalakand.
Some experts may disagree...with due respect to them, I assure you that this tastes the same, as long as the ingredients and  measurements are right.
Here, in this recipe, I have used fresh homemade chena or paneer. You can use the ones available in the market also, but the fresher, the better.
Cook only in low to medium heat. Pour the contents immediately after the mixture leaves the sides of the pan otherwise, your kalakand will become chewy.
Ingredients:
1. Fresh paneer: 1 cup
2. Condensed milk: 1/2 cup
3. Milk powder: 2 tsps
4. Milk cream: 2 tsps
5. Cardamom powder: 1/4 tsp.

Preparation:
Make paneer using 11/2 ltr normal milk.

Procedure:
1. Mix all the ingredients, except cardamom powder.
2. Cook on low to medium heat till the mixture leaves the sides of the pan.
3. Add the cardamom powder and put off the flame.
4. Transfer the contents to a greased plate.
5.cut into desired shapes. Garnish with almond slivers.






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