DESCRIPTION:

Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet item is most popular in India and it's sub-continents but few said it is rooted to Arabic cosine. Kalakand is a rich milk cake and one of the famous Indian desserts. The traditional process of making Kalakand takes long time. But now a days there are many quick recipes available and can be prepared in 10-15 minutes. The color of Kalakand is milky-white, most popular North and East India. The fried version of Kalakand is popular in West India which is also known as Ajmeri Kalakand.

Kalakand can be made off different type of flavors, like vanilla, Rose-water, saffron, etc. Kalakand is available in different sweet shops in India and the subcontinent of Indian during festivals and celebrations, such as Holi, Diwali, Navratri and Eid.

PREPERATION:

Preperation time: 2 mins
Cooking time: 8 mins

INGREDIENTS:

-1 can (392 gms) sweet condensed milk
-1 ¼ cups crumbled paneer
-2 tbsp. Milk
-1 tsp. cardamom powder
-Nuts for garnish

STEPS:

1. Add condensed milk to a heavy bottom pan and begin to warm up on a low flame.
2. Add paneer, milk and cardamom powder.
3. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan. Switch off the stove.
4. Transfer this mix to a greased plate. Spread it to half inch thickness. Level it and sprinkle the pistachios or any nuts.
5. Refrigerate it for at least 3 hours and cut to desired size pieces. 
6. It is best serve chilled.

Servings: 16-18