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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:
When making butter at home, mix 1 tsp sugar and beat it, it will give large amounts of butter.
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!
Do not fry paneer, immerse it in boiling water to make it soft and spongy.


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