- Grease a non stick pan with few drops of ghee. Once heated add condensed milk, grated paneer and milk.
- Mix it often but gently. When the mixture begins to froth from the sides of the pan add cardamom powder and continue cooking on a low flame.
- Stir until the mixture is solid again. Make sure you scrape off from the sides so as to not burn the mixture.
- Test if the mixture is ready after 5 minutes. Drag a spoon across the pan the mixture should leave it sides.
- Pour the mixture in another greased pan and even it out.
- Add the slivered almonds and pistachios.
- Refrigerate it for 1 hour after which you can cut the mixture into square pieces and serve.
There is nothing better than a gooey creamy kalakand to ring in Janmasthami this year. Make the perfect kalakand at home and enjoy!
Easy Kalakand
By Foodism Team
Nov, 5th
783
Servings
2 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- Grated paneer 200 grams
- Condensed milk 400 mililitres
- Chopped pistachios/almonds as per taste
- Green cardamom powder 1/4 teaspoons
- Milk 2 tablespoons
- Shreddedalmonds and pistachios 8-10 units
- Ghee 2 tablespoons
