Kalakand
Heavenly slices of milk fudge with an easy tweak on the classic! 3 ingredients and 15 minutes!
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Servings slices
Ingredients
- 500 g paneer
- 2 teaspoons ghee or clarified butter
- 400 g condensed milk
- ½ teaspoon ground cardamom
- Chopped nuts to garnish (optional)
Instructions
- Line a small 8 inch by 8 inch square dish with baking paper.
- Grate paneer. Set aside.
- Heat ghee in a large frying pan over medium-low heat.
- Add paneer. Sauté, stirring, for about 1-2 minutes or until lightly toasted.
- Add condensed milk. Cook, stirring, for about 6-7 minutes or until the mixture is very thick.
- Add ground cardamom. Stir to combine.
- Remove from heat.
- Transfer the mixture to the prepared dish. Use a spatula to spread it evenly.
- Sprinkle with chopped nuts. This is totally optional.
- Allow kalakand to completely set at room temperature. This will take about 2 to 4 hours.
- Remove kalakand from the dish.
- Cut into small squares as desired.
- Serve immediately or store in an airtight container in the refrigerator for about 2-3 days.
Video
Notes
- Paneer - Indian style cheese that’s easily available in the freezer section of your local grocery store or Indian grocery store. you can also use ricotta cheese to make this dessert.
- Nuts for garnish - I used chopped almonds, but pistachios are also great in this recipe.
Nutrition
Calories: 228kcal | Carbohydrates: 19g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 53mg | Potassium: 125mg | Fiber: 0.02g | Sugar: 18g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 0.1mg