Recipe for making Kalakand

Ingredients:

• 2 cups full-fat milk powder
• 1 cup fresh paneer (cottage cheese), crumbled
• 1 can (400 grams) sweetened condensed milk
• 1/4 cup ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• Saffron strands (optional) for garnish
• Chopped nuts (like almonds, pistachios) for garnish

Instructions:

1. Prepare the Paneer:
   • If you don’t have fresh paneer, you can make it at home by boiling milk and curdling it with lemon juice or vinegar. Once the curds separate, strain them through a muslin cloth to get the paneer.
2. Prepare the Base:
   • In a heavy-bottomed pan, heat ghee over medium heat.
   • Add the crumbled paneer and milk powder. Mix well.
3. Cooking the Mixture:
   • Add the sweetened condensed milk to the pan and stir continuously to combine everything evenly.
   • Cook the mixture on medium-low heat, stirring constantly to avoid burning.
4. Adding Flavor:
   • Add cardamom powder for flavor. You can also add saffron strands soaked in warm milk for a rich aroma and color.
5. Cook Until Thickened:
   • Keep cooking the mixture until it thickens and starts leaving the sides of the pan. This may take about 15-20 minutes.
6. Setting the Kalakand:
   • Once the mixture reaches a thick, fudgy consistency and starts leaving the pan, turn off the heat.
7. Transfer and Cool:
   • Transfer the mixture to a greased tray or plate. Spread it evenly and press lightly with a spatula.
8. Garnish and Chill:
   • Garnish the top with chopped nuts and gently press them into the Kalakand.
   • Let it cool to room temperature and then refrigerate for a few hours to set completely.
9. Cut and Serve:
   • Once set, cut the Kalakand into squares or diamond shapes.
   • Serve chilled and enjoy the creamy, delicious Kalakand!

Tips:

• Use good quality milk powder and fresh paneer for the best results.
• Adjust the sweetness by adding more or less condensed milk according to your taste.
• You can experiment with flavors by adding rose water, saffron, or even chocolate for a twist.