Instant Kalakand

Prep: 10 mins (2-3 hrs Resting) | Cook: 15 mins | Servings: 2 people


1 ½ Cups Condensed Milk

1 Cups Paneer, crumbled

¼ tsp Cardamom Powder

¼ Cup Mixed Nuts, chopped (Pistachios, Almonds)


  • Heat a heavy bottom pan on medium flame.
  • Add condensed milk and cook till it is warm.
  • Now add in crumbled paneer and mix well. Stir constantly to prevent from burning.
  • After few minutes, it will turn to thick mass and will begin to leave the sides of the pan. This is the time to turn the flame off.
  • Take a greased plate and transfer the kalakand mixture to the greased plate, spread it to ¾ inch thickness.
  • Smooth the top evenly and top up with chopped nuts, pat lightly.
  • Refrigerate the kalakand for 2-3 hours. After chilling cut into desired shapes and serve.