Name: Instant Kalakand Recipe recipe by Priti Tara at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 400 grams Condensed Milk; 500 grams Paneer (Homemade Cottage Cheese) crumbled; 1 teaspoon Cardamom (Elaichi) Powder; Rose water, few drops; Ghee , to grease the pan; handful Mixed nuts, chopped (optional)

Ingredients Serving: 8

400 grams Condensed Milk
500 grams Paneer (Homemade Cottage Cheese) crumbled
1 teaspoon Cardamom (Elaichi) Powder
Rose water, few drops
Ghee , to grease the pan
handful Mixed nuts, chopped (optional)

Instructions

To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan.
Place the pan on low heat and cook it stir continuously. We have to keep stirring this mixture until it becomes thick.
Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water. Keep stirring until you notice the mixture begins to leave the sides of the pan.
Once the kalakand mixture leaves the sides of the pan, turn off the heat. Grease a square pan with ghee. Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon.
Sprinkle some chopped nuts like almonds or pistachios. Set the Instant Kalakand to set and cool completely.
Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape.
Once fully set cut them into desired shapes and serve. You can refrigerate the Kalakand for 2-3 days.

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