kalakand Recipe

Course Dessert

Cuisine Indian

Keyword Kalakhand recipe,, kalakhand,

Cook Time 1 hour

Total Time 1 hour

Servings 4

Dry roast the nuts and chop them and keep them aside in a bowl.
Crumble the paneer and keep it aside. Make sure that they should not be any lumps.
Grease the plate with ghee and keep it aside.

First, take a thick bottomed pan and pour the milk in the pan and boil the milk on the low flame.
Once the milk came to the boil, then reduce the flame to low medium and stir the milk occasionally.
Then add the fresh cream and sugar to the milk. After that stir the milk until the sugar melts.
Keep on stirring more often so that milk cannot stick to the bottom.
Then add the crumbled paneer to the pan. Stir and mix the paneer. So that it can completely combine with the milk.
Then add the cardamom powder and mix it well in the mixture. This adds the wonderful flavor and aroma to the milk.
After that add the kewra water to the pan and give it a stir.
After that, milk get thickens slowly. From this stage better to keep on stirring until the mixture starts leaving the edges.
Turn off the stove when the mixture becomes thick and looks like a mass.
After that transfer this mixture to the greased plate and spread it evenly on the plate with a spatula.
You can use a baking tray or a little deep plate. Because we serve the kalakand in pieces. Now sprinkle the chopped dry fruits on the top.
Press them lightly, so that they can stick to the kalakand. Now cut the Kalakand into pieces with a spatula or knife.
Now rest the Kalakhand to get settle for 1- 2 hrs. Finally, serve the kalakand.