Nov 5, 2015

Kalakand / Palkhova... using condensed milk...Very quick to make

Kalakand is a rich and creamy dessert perfect for any occasion. The traditional way is time consuming but thanks to condensed milk, it has made our jobs easy. Recipe here is made using homemade paneer or chenna and condensed milk. It is quick to make and tastes as delish as the authentic version

At home I always tend to make dessert in small quantities, except for festivals, to enjoy the taste but stay away from our conscious guilt. Even if big batches are made, they will be gone in no time. Most of my dessert recipes show quantity and ingredient for a minimal batch. To make more just proportionately multiply each 

Coming to the recipe. This one is a kids favorite too. They will love the soft and crumbly  texture of  this beautiful dish

Serves... Makes around 8-9 pieces
Serve option... Room Temp

This is what u'll need....

Milk - 500 ml
Vinegar - 2 tspn
Condensed milk - around 1/2 cup
Elaichi/Cardamom - little
Ghee - 1 tspn
Cashews - 2-3 nos (optional)

Here is the stir....

  • Pour milk into a nonstick pan and bring it to a boil. Add couple of teaspoons of vinegar and keep stirring. Milk will start curdling and the whey will get separated. Strain the paneer and run it under cold water to remove any traces of vinegar. For step by step instructions to make homemade paneer, please follow this link - Homemade Paneer
  • Squeeze out little water and add it to a non stick pan
  • Saute for a few seconds until the water has evaporated. For this little paneer it will only take around 15-20 seconds on medium heat to get it dry. Dont sweat it too much or it will become very crumbly and rubbery (kind of chewy). Just a little time and it should be done
  • Now time to add condensed milk. I used little less than half a cup of condensed milk. Adjust to suit your taste
  • The mixture will turn runny but no worries. Keep stirring to avoid sticking it to  the pan
  • When everything comes together and gets a halwa texture, add a pinch of cardamom powder and turn off the flame
  • Spoon in a teaspoon of ghee and stir well
  • Transfer this onto a greased plate and let it cool. If you like it in crumbled form, as I do, then just transfer it to a bowl and let cool
  • When warm cut it into squares and top it with chopped cashews and pistachios
  • Serve at room temperature or chilled as you like it

  • Wash paneer under running water thoroughly to remove any traces of vinegar
  • Dont coook the paneer for too long as it will make the end product chewy and not soft
  • Adjust condensed milk quantity to suit your taste

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