Kalakand Sweet Recipe

Here’s a simple and delicious **Kalakand Sweet Recipe** made with paneer (or condensed milk) — a popular Indian milk-based dessert:

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## 🧁 Kalakand Recipe (Quick Version using Condensed Milk)

### 🍽️ Servings: 8–10 pieces

### 🕒 Prep Time: 10 mins | Cook Time: 20–25 mins

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### 🧂 Ingredients:

* **Paneer (cottage cheese)** – 250 grams (fresh or store-bought), crumbled or grated

* **Sweetened condensed milk** – 1 cup (approx. 300 ml)

* **Cardamom powder** – ½ tsp

* **Ghee (clarified butter)** – 1 tbsp (for greasing)

* **Chopped nuts** – 1–2 tbsp (almonds, pistachios) for garnish

* **Rose water** – ½ tsp (optional, for fragrance)

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### 🔥 Instructions:

1. **Prepare the pan:**

Grease a square or rectangular tray/plate with ghee. Keep it ready for setting the kalakand.

2. **Combine paneer & condensed milk:**

In a non-stick or heavy-bottomed pan, mix crumbled paneer and condensed milk.

3. **Cook the mixture:**

Turn the heat to medium and stir continuously. Cook for 10–15 minutes until the mixture thickens and starts leaving the sides of the pan. It should have a soft grainy texture — not completely dry.

4. **Flavor it:**

Add cardamom powder and rose water (if using). Mix well and turn off the heat.

5. **Set the kalakand:**

Transfer the hot mixture to the greased tray. Flatten it evenly with a spatula.

6. **Garnish:**

Sprinkle chopped nuts on top and gently press them in.

7. **Cool & cut:**

Let it cool completely at room temperature or in the fridge for 1–2 hours. Cut into squares or diamond shapes.

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### ✅ Tips:

* Use **fresh paneer** for the best texture.

* For homemade paneer: Boil 1 liter of milk, curdle with lemon juice, and strain the curds.

* Store kalakand in the fridge; consume within 2–3 days.

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Would you like the **traditional method** using full cream milk and sugar as well?