Kalakand Recipe - Kalakand Recipe Using Milk

kalakand recipe using milk with step by step pictures.kalakand is made with milk and paneer and it is reduced to solid state and then made pieces from it and serve with chopped nuts and saffron.

kalakand recipe is in my to do list for years and planned to make this for diwali but having no time and in travelling that time.Postponed the recipe and suddenly got an idea yesterday to make this and also want to make me little busy that time.So made this sweet yesterday and it came out super yummy.The main ingredients for the recipe are milk,sugar,paneer can be either store bought one or homemade one and last but not the least saffron,this gives the color to the recipe.

If you are using store bought paneer,use it after it came to room temperature or you can make cubes and soak in warm water before using it.After that either grate it or blend it in the blender to fine paste like we did for sandesh.If you grate the paneer still frozen one,you will not able to get soft kalakand.Make sure your paneer came to room temperature and then proceed.the recipe is similar to sandesh but in sandesh we are using paneer as main ingredient but here milk as main ingredient.You have to add the paneer in this recipe,when the milk reduces to basundi like consistency that is it should be reduced 1/2 of its original volume.Then add saffron and sugar to the recipe adn the whole process should be done in medium to low flame,yes i know it is little time consuming but its worth after seeing the results.lets move on making this recipe.,

kalakand recipe

milk fudge using cottage cheese and whole milk

Ingredients

• whole milk - 500 ml
• paneer grated - 200 grams
• sugar - 4 tablespoons
• saffron strands - as needed
• cardamom powder - 1 teaspoon
• ghee - 1 to 2 teaspoon

Instructions

1. Boil the milk in the heavy bottomed pan or in a kadai and lower the once it came to boiling point and keep on stirring.
   
2. The reducing of milk takes little time and be patience and keep on stirring by scraping the corners.Once it reduced to 1/2 of its original volume,add saffron strands first and soak few strands on warm milk.
3. once it reduces further ,add saffron soaked milk,paneer along with sugar and keep on stirring.
   
4. Now higher the flame to medium and keep on stirring,you can see the paneer get incorporated with milk granules there and keep mixing without taking hands.
5. Add ghee when milk gets completely evaporated and keep mixing.Add cardamom powder at this stage and mix it well.
6. Once it leaves the sides,switch off the flame and pour the mixture in a greased plate.
7. Chop some pistachios and sprinkle over the top and press it gently.
8. Leave it until it came to room temperature and make pieces.You can also refrigerate it and make slices and serve.