Ingredients Preview
Take a non-stick pan/ kadai. Add milk powder in the pan and roast for 5 mins. at low-med flame.
Add grated paneer and mix it well with milk powder. Roast it for 5 more mins at low- med flame.
Add powdered sugar and powdered dry fruits, mix them well then add ghee and cardamom powder. Cook it on low- med flame and stir it continuously.
Add pink food colour. Cook till thicken the mixture and stir it continuously.
Grease the pan/ plate and pour the mixture in it. Garnish it with finely chopped pistachio. Set it aside for half an hour.
Cut the pieces into the desired size. (Small pieces/ medium pieces). Set it in the fridge for an hour. Kalakand is ready now.
Tips:
- Instant Kalakand is very easy and simple to prepare but you have to take care of few things like homemade paneer works best for it.
- Kalakand has to be cooked in low to medium flame otherwise milk may stick to the pan and eventually may have burnt smell, which will spoil its taste.
- Kalakand stays fresh for a week in refrigerator.
AuthorNidhi kakkarIngredients
Directions
Ingredients Preview
Take a non-stick pan/ kadai. Add milk powder in the pan and roast for 5 mins. at low-med flame.
Add grated paneer and mix it well with milk powder. Roast it for 5 more mins at low- med flame.
Add powdered sugar and powdered dry fruits, mix them well then add ghee and cardamom powder. Cook it on low- med flame and stir it continuously.
Add pink food colour. Cook till thicken the mixture and stir it continuously.
Grease the pan/ plate and pour the mixture in it. Garnish it with finely chopped pistachio. Set it aside for half an hour.
Cut the pieces into the desired size. (Small pieces/ medium pieces). Set it in the fridge for an hour. Kalakand is ready now.
3 Comments
Corine
Posted on: June 29, 2020This blog was… how do you say it? Relevant!!
Finally I have found something that helped me. Thank you!
Nidhi kakkar
Posted on: June 29, 2020Thanks a ton for your feedback!
Buck
Posted on: June 29, 2020Appreciate this post. Let me try it out.