Kalakand Recipe - How to Make Quick Kalakand?

Unlike the traditional method of making Kalakand from fresh milk, where the milk is reduced on a slow flame for a long period of time, this method is quite quick and easy for anyone who wants to try sweet delicacies but is afraid of the long recipes. So, here I am sharing this quick recipe below, do try it out and let me know in the comments how you like it.

Ingredients

Crumbled Paneer/ Farmer's cheese 11/2 cup

Full fat/cream sweetened condensed milk 1 can (Approx. 400 gm)

Milk 2 tbsp
Cardamom powder 1 tsp

Nuts for garnishing

Serving Size: 10

Preparation

1. Start with greasing a glass container, preferably rectangular, with ghee. You are free to use any other container or plate of your choice, and you can also use parchment paper instead of greasing.
2. Chop the nuts of your choice, preferably almonds, cashews and pista, and keep it aside.
3. Now pour condensed milk in a heavy bottom pan over a low heat.
4. Add milk, crumbled paneer, cardamom powder to it.
   
5. Cook on a slow flame and keep stirring continuously to prevent it from sticking to the bottom of the pan.
   
6. After a while when it's thick enough and is no more sticking to the pan, turn off the flame.
7. Transfer the Kalakand to the greased surface and spread it uniformly to a thickness of slightly more than 1/2 inch.
8. Spread the nuts and gently press with the back of a spoon.
   
9. Refrigerate Kalakand for an hour and cut them in the shape you like. Enjoy!!