Kalakand is a refreshingly delicious sweet, that tastes the best when it’s fresh. Fortunately it’s not too difficult to make so you can enjoy it at any time.
|Preparation Time: None||Cooking Time: 15 minutes|
|Servings: NA||Difficulty: Easy|
|Paneer||2 cups crumbled|
|Khoya (Solidified Milk)||1 cup|
|Small cardamom (choti elaichi)||1|
|Ghee (Clarified Butter)||1/4 tsp|
- Peel and grind the cardamom in a fine powder.
- Grate khoya and paneer coarsely.
- Add paneer, khoya and sugar in a pan and cook them on low heat.
- Keep stirring continuously. First everything will melt and in few minutes it will all start to bind and come together.
- Finally add cardamom powder and mix again. Turn off the heat.
- Grease a tray with ghee (clarified butter) and pour the mixture in the tray. Spread it evenly.
- Chop the pistachios roughly and sprinkle on the top. Press them a little so that they are stuck to the kalakand mixture.
- Let it sit for a few hours till it sets. Now cut it in pieces with a sharp knife and enjoy. Kalakand is reday.
- The trick is as to know exactly when to stop cooking. The batter should start to come together and that’s when you can stop cooking. If you cook too much it will become too hard and if you cook too little it will not set properly.
- Here is another recipe, which uses paneer and cream just in case you don’t have khoya.