Instant Kalakand

 

Instant Kalakand 

Ingredients 

Paneer 2 cups

Milk 2 cups

Sugar 1 1/2 cup

Milk powder 4 tablespoons

Ilachi powder 1/2 teaspoon

Chopped Almonds, pistachio 

firstly, in a large Kadai or nonstick pan take the milk and boil until 3/4th then add crumbled paneer. use fresh homemade panner as they will be more moist and fresh.

further, add sugar also add milk powder mix well making sure everything mixed well.

mix and mash continuously till the mixture thickens.

keep the flame on medium and keep stirring.

and the mixture starts to thicken.

further, add cardamom powder and mix well.

mix till the mixture starts to separate the pan and forms a lump.

transfer the mixture to the ghee greased plate.

level it up and set to a block making an inch thick.

add finely chopped pistachios or any nuts of your choice.

Press gently with the back of the spoon so that the nuts stick to kalakand.

cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.

cut the kalakand into square pieces.

You can store instant kalakand for a week by refrigerating.