Homemade Kalakand

Kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time. milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. there are other methods too of making kalakand.

From the taste and texture you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.

Ingredients (measuring cup used, 1 cup = 250 ml)
1.)400 grams sweetened condensed milk, 1 tin or can
2.)250 to 300 grams paneer or 2 cups tightly packed grated or crumbled paneer
3.)¾ tsp cardamom powder or 6 to 7 green cardamoms, crushed in a mortar-pestle to a fine powder
4.)10 to 12 almonds
5.)7 to 8 strands of saffron (optional)

Method:
1.)Grease a pan or a thali with some ghee or oil.

2.)Crush coarsely , saffron and cashews or almonds in a mortar-pestle & keep aside  (you can also slice the dry fruits.)

3.)Grate 250 to 300 grams paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble.

4.)Add the grated or crumbled paneer to the condensed milk mix very well.

5.)Now transfer the mixture in a kadhai or heavy bottom sauce pan.

6.)While making the kalakand keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.

7.)Stir the mixture often so that it does not stick to the bottom of the pan.Now the kalakand mixture will start thickening as it simmers and begins to cook.

8.)When the mixture gets thickened well and looks like one mass, switch off the flame. it took me 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. the mixture should have some moisture and should look dry.

9.)Remove the pan from the flame. add ¾ tsp cardamom powder. stir very well.

10.)Now pour the kalakand mixture in the prepared pan/plate/thali.

11.)With a spoon or spatula set the mixture by pressing the mixture.

12.)Sprinkle coarsely crushed dry fruits all over the kalakand.Gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set.

13.)After it sets, slice the kalakand and serve. in case if you cannot slice the kalakand, then don't worry. You can just serve it with a spoon like a halwa it still tastes delicious.