Instant Paneer Kalakand !! (Cottage Cheese Dessert)

A rich, creamy dessert that will melt in your mouth!! This cardamom-spiced milk cake is the perfect treat for this festive time of year.

Kalakand, also known as milk cake, is a popular Indian dessert. It’s a sweet that I think most people prefer to buy in stores, because of how long it takes to make.

Well, I have used a  shortcut  method to make this decadent dessert.. that doesn’t sacrifice flavor. Tastes like traditional Kalakand. 

I always prefer recipes with minimal ingredients and simple preparation like this.It makes it super quick
Luckily I had a block of  paneer and condensed milk in my fridge kalakand was prepared within 15 minutes. Without much steps the sweet was made in no time.

What is Kalakand?

If you’ve never tried kalakand, it tastes kind of like a mix between a cake and soft fudge. It’s sort of like Indian tres leches. Think a soft, and moist yet still firm cake that’s slightly crumbly and melts in your mouth. I think it might be impossible for me to describe this dessert in a way that does it justice.

Traditionally though, this dessert is made by reducing milk and sugar until it forms a crumbly, soft burfi (fudge). It normally takes forever to make. You’re supposed to watch a pot of milk boil until it reduces to basically nothing.

We are skipping that step entirely. This  method requires minimal effort and little hands on time. 

Without wasting much time let's jump to the recipe:

INGREDIENTS

2 cups Paneer/ cottage cheese grated

1 tin, 397gm condensed milk

2 tbsp milk powder

1/2 tsp cardamom powder / elachi powder

2 tsp pistachios, chopped

1 tsp ghee/clarified butter to grease plate

Method:

In a  nonstick pan take crumbled paneer.
milkmaid.,also add milk powderi,mix well making sure the condensed milk and paneer are mixed well.

Mix and mash continuously till the mixture thickens.,keep the flame on medium and keep stirring.

cook on medium flame till the milkmaid melts completely and the mixture starts to thicken. Add cardamom powder and mix well.

Mix till the mixture starts to separate the pan and forms a lump, transfer the mixture to the ghee greased platel, level it up and set to a block making an inch thick.

Add finely chopped pistachios or any nuts of your choice,press gently with the back of spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty, cut the kalakan into square pieces.

  Finlly serve or store instant kalakand.

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