Instant Kalakand

25(2-3 hrs Resting) minutes
2
South Indian
Instant Kalakand Recipe - Ranveer Brar

Ingredients

1 ½ Cups Condensed Milk

1 Cups Paneer, crumbled

¼ tsp Cardamom Powder

¼ Cup Mixed Nuts, chopped (Pistachios, Almonds)

Process

Process

  • 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.

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