To begin making the Instant Kalakand, place the paneer and condensed whole milk in a non stick pot.
2
Place the pot on low bring to temperature and prepare.
3
We have to keep stirring this mixture until it becomes thick.Once you notice the kalakand mixture is beginning to turn thick, toss in the cardamom ground mix and a few drops of rose liquid.
4
Keep stirring until you notice the mixture begins to leave the sides of the pot.Once the kalakand mixture leaves the sides of the pot, turn off the bring to temperature.lubricate a square pot with ghee.
5
toss in this burning kalakand mixture and spread it evenly with your fingers or with the back of a spoon.
6
scatter some cut up nuts like almonds or pistachios. Set the Instant Kalakand and cool completely.
7
Once it cools down, keep cold the Kalakand for 30 mins just before cutting them into desired shape.Once fully set cut them into desired shapes and offer.
8
You can keep cold the Kalakand for up to 2-3 days. offer Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo.
Recipe Information
Cuisine Indian
Course Dessert
Diet Vegetarian
Total Time 50 mins
Recipe Time chart
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
#indian#dessert#vegetarian
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