Kalakand With Condensed Milk
Kalakand With Condensed Milk is a moist, crumbly, and creamy dessert made with fresh paneer and condensed milk. This fragrant cardamom-spiced treat with its luscious, velvety texture embodies the essence of indulgent Indian sweets. Boasting a golden hue, this delicacy is adorned with pistachios, saffron, and silver flakes. It is a visually appealing dessert that is usually made on festive occasions and at family gatherings, and is a true celebration of Indian culture!
Equipment
- nonstick pan, stovetop
Ingredients
For the chenna:
- 3 cups whole milk
- 1½ tbsp lemon juice
For the Kalakand With Condensed Milk:
- 7 oz condensed milk (can)
- 1 tbsp pistachio slivers
- 3 pod cardamom seeds
- a few Silver flakes
Instructions
- Prepare the ingredients.
Prepare the chenna:
- Heat the milk in a heavy-bottomed pot. When the milk boils, turn off the heat and add the lemon juice to curdle it. Stir until the whey separates, and then add 2 cups of cold water to the pot. Strain the milk solids with the whey water in cheesecloth and run the chenna under cold water to rinse off the lemon juice. Gently squeeze most of the water until no more water is dripping from the cheesecloth bundle and keep it aside.
How to make the Kalakand With Condensed Milk:
- Heat a heavy-bottomed pan, and add the condensed milk and chenna. Stir the mixture on medium heat. The mixture will become diluted and then will gradually thicken.
- Then, lower the heat and keep stirring for about 7-8 minutes. The mixture will thicken and begin to leave the sides of the pan. The mixture must not be too dry but slightly moist. Add the crushed cardamom seeds and mix well. Turn off the heat.
- Spoon the mixture into a tray (4" x 4" ) lined with ghee-greased wax paper. Smoothen the top with a palette knife ( 1/4" thickness) and gently press down. Sprinkle it with slivered pistachios and saffron strands.
- Carefully, place the silver flakes on top using a forceps and refrigerate for one hour.
- Cut into rectangles or desired shapes using a ghee-greased knife between each fresh cut. Serve each piece in a baking cup.
Video
Notes
- Use only whole milk or full-fat ricotta cheese.
- Clean the knife before slicing each time or grease it with clarified butter before slicing.
- Add a few more drops of lemon juice if the milk has not curdled.
Nutrition
Calories: 142kcalCarbohydrates: 19gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 66mgPotassium: 247mgFiber: 0.3gSugar: 18gVitamin A: 219IUVitamin C: 2mgCalcium: 186mgIron: 0.2mg
