I always liked fresh Kalakand, an Indian milk and cheese fudge basically from Northern India. The melt in mouth and grainy texture makes it one of my favorite sweet.
Presenting below a quick and easy way of making this dish and trust me it tastes same as we get them in our local famous Indian sweet shops. Generally commercially sold Kalakand contains Alum (Phitkari) that aid in coagulation and thickening of milk. But this version doesn’t contain any such ingredients. Do try this simple recipe for any occasion and trust me you are not going to regret it.
1 and 1/4 cup of fresh Cheese or Paneer
3/4 cup of skimmed Milk powder
3/4 cup of fresh Cream
1/2 cup of granulated Sugar
1/2 teaspoon of crushed Cardamom seeds (Elaichi ke dane)
1/2 teaspoon of clarified Butter (Ghee) for greasing
6-7 Almonds chopped finely for garnishing
1. As we need to use all the ingredients quickly, its a good idea to place all the ingredients at one place before starting the recipe procedure.
2. Mash the measured amount of fresh Cheese (Paneer) with your fingers such that it achieves a grainy consistency, just like fresh Cottage Cheese (Chena).
4. Cook the mixture on medium low flame, stirring continuously so that it does not get stick to the bottom of the Pan. I like my Kalakand to be mildly sweet, so if you want to increase the Sugar as per your taste you can increase it by tasting and adding 2 tablespoon more than the specified quantity in ingredients section.
Very easy to make and delicious Kalakand is ready to be served to your friends and family. Be at any occasion or a festival, this dessert will be a great sweet to prepare and trust me these chunky and fresh Kalakand will be loved by your friends and family.
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