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Easy, instant kalakand recipe with condensed milk / milk maid


Servings: 4 Preparation time:
  • (1 cup - 250ml)
  • Paneer, Panner Paneer ( Indian Cottage Cheese) 1 cup ( I used Milky mist brand)
  • (Milk maid or Amul )condensed milk - 200 ml tin
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom powder - 1/2 tsp
  • Butter, Butter (or ghee ) 1 tsp

Instructions (Preparation Steps):

  • Crumble or grate the paneer.
  • In a kadai, heat 1 tsp ghee and add the condensed milk. Mix well.
  • Add grated paneer, cardamom powder and mix well.
  • When the mixture thickens and leaves the sides of pan, switch off flame.
  • Transfer to a greased or butter paper lined bowl. Refrigerate for an hour. Cut into pieces.
  • Garnish with chopped nuts. Serve !
  • Note:
  • You can add some sugar ( say 1tbsp) if you feel sweet is less.
  • Fresh chena tastes the best. But I used store bought paneer.
  • If you mix for long time, kalakand may become chewy.So remove at the right time.
  • If you are not able to cut into pieces, refrigerate for more time

Cook's Tip:
Avoid the use of butter. If it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!


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