Kalakand Barfi is a very refreshing sweet and extremely easy to make. Tastes best when eaten the same day.

Ingredients

Method

1. Grease a tray with ghee and keep aside.



2. Crumble paneer lightly. Make sure that the cheese is granular. If it’s too smooth, kalakand will not come out right.



3. Mix cream, sugar and milk powder in a large nonstick pan and cook over medium heat. You can even add crushed elaichi in it if you want.





4. Keep stirring constantly otherwise it will burn.



5. Once the sugar melts and it thickens a bit, add crumbled paneer.
6. Stir it constantly until it starts to come together. If you want kalakand a little moist, turn off the heat as the mixture starts to come together. If you like it more grainy and stiff, wait till the mixture comes together (as shown below) and then turn off the heat.



7. Pour the paneer mixture in the tray and level it.



8. Ground pistachio roughly and sprinkle on the top and let it set for a few hours. If it doesn’t set fully even after a few hours, put it in refrigerator for an hour and it will set. Once it’s set, cut it in squares or diamond shape.





9. Store it in a air tight container in refrigerator.

Notes

1. To make granular cottage cheese, use a little bit more vinegar than normal while making cheese.
2. Feel free to add any fragrances to it like ground cardamom or kevra water but it really does not need anything.
3. Here is another recipe for kalakand, made from paneer and khoya (solidified milk).

Summary

Recipe Name

Kalakand

Author Name

Ruchi Garg

Published On

2011-04-17

Total Time

30M

Average Rating

5 Based on 2 Review(s)