Kalakand is a creamy milk burfi made with paneer. Traditionally Kalakand recipe calls for curdling the milk and then reducing the milk for hours. But today I am sharing the short cut method, in which I have used a can of condensed milk which gives same results and reduces the cooking time drastically.
This diwali whip up this melt in mouth sweet in minutes and get compliments.
Ingredients :-
Paneer-500 gms
Sweetened Condensed Milk - 1 can
Instant Milk Powder- 3 tbsp
Sugar - 3 tbsp
Green Cardamom Powder - 1/2 tsp
Pistachio - for garnish(blanched and chopped)
Saffron - few strands soaked in 2 tablespoon of warm milk
Sweetened Condensed Milk - 1 can
Instant Milk Powder- 3 tbsp
Sugar - 3 tbsp
Green Cardamom Powder - 1/2 tsp
Pistachio - for garnish(blanched and chopped)
Saffron - few strands soaked in 2 tablespoon of warm milk
Method :-
Crumble paneer with hands in a thick bottom pan, don't leave big chunks in.
Pour in the tin of condensed milk, mix
Add milk powder and sugar and mix.
Put it on medium heat and cook stirring constantly till it starts to leave sides and cling to the stirring spoon.
Add Cardamom powder and transfer to a greased plate.
Sprinkle saffron infused milk and garnish with chopped pistachios, keep in fridge for 2 hours to set.
Take out of fridge and cut into squares.
Pour in the tin of condensed milk, mix
Add milk powder and sugar and mix.
Put it on medium heat and cook stirring constantly till it starts to leave sides and cling to the stirring spoon.
Add Cardamom powder and transfer to a greased plate.
Sprinkle saffron infused milk and garnish with chopped pistachios, keep in fridge for 2 hours to set.
Take out of fridge and cut into squares.
WISH YOU AND YOUR FAMILY A VERY HAPPY AND PROSPEROUS DEEPAVALI
Enjoy! ! !
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