KALAKAND RECIPE | HOMEMADE KALAKAND SWEET| INSTANT KALAKAND SWEET|

KALAKAND RECIPE | HOMEMADE KALAKAND SWEET| INSTANT KALAKAND SWEET|

Kalakand recipe is a quick, simple and instant kalakand under 10 minutes. kalakand is a very well known popular Indian sweet made by reducing sugar and milk.this sweet recipe is not for regular needs at home.it is mainly for occasions and celebrating functions and events.most of the people think it is a very time taken process, but it is very easy and simple recipe. this recipe has a soft and juicy texture similar to the traditional one but the taste and color are quite different.
  • Course: Dessert
  • Cuisine: Indian
  • Preparation time:2 minutes
  • Cook time:8 minutes
  • Total time:10 minutes
  • Servings:12-16
  • Calories:128Kcal
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INGREDIENTS(240 ml of cup used):

  • 1 can milkmaid (approximately 400 grams)full cream sweetened condensed milk
  • 1 cups of paneer crumbled and tightly packed
  • 2 tsp of milk(optional)
  • 1/4 tsp of cardamom powder/elaichi/1tsp of rose water
  • 2 tsp of nuts-almonds, cashews and pistas(chopped)

HOW TO MAKE THE RECIPE:

Preparation for kalakand:
  • Firstly, grease a plate full and you may use aluminum foil or parchment paper. keep it aside.
  • decently Chop the nuts and keep aside.you may use slivered almonds/chopped or pulsed pistachios and almonds.
  • mainly we need paneer for this recipe(completely drained). crumble it and keep aside. if you make fresh paneer, then bring 5 cups of milk to a boil and add 1-2 tsp of raw lemon juice/4 tsp of curd.mix well until it curdles.drain to a colander lined with a cloth. hang it until completely drained.
How to make kalakand:
  • Firstly, pour milk(condensed) to a heavy bottom pan and warm up on a low flame.
  • then add milk, cardamom powder or rose water, and pander to the pan.
  • Stir and mixwell.cook on a low to medium flame. stir constantly to prevent burning.after some time it becomes thick mass and it will begin to leave the sides of the pan.dodon't overcook.
  • Then shift the kalakand immediately to the foil or greased plate. spread it to 3/4 inch thickness.smooth the top evenly and just lightly sprinkle the nuts.
  • Refrigerate kalakand for at least 2 hours.and cut to desired and decent shapes.
  • Finally, kalakand is ready to serve.
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Recipe Notes:

  • don't use low-quality paneer, low-fat content paneer, low fat condensed milk. because it doesn't turn out tasty.
  • kalakand keeps good for 2 -3 days(if refrigerated)
  • highly suggested using a heavy bottom pan.

Nutrition facts
Amount per Serving
  • Calories 127                         Calories from Fat 55
  •                                                      %Daily value                                                                                                                       
  • Total Fat 6g...........................................9% 
  • Saturated Fat 3g.................................15%
  • Cholesterol 17mg.................................6%
  • Sodium 35mg.......................................1%
  • potassium 101mg.................................3%
  • Total Carbohydrates 14g.....................5%
  • sugars 13g
  • Protein 4g.............................................8%

  • Vitamin A...........................................1.3%    
  • VitaminC............................................0.8%     
  • Calcium.............................................14.1%  
  • Iron.....................................................0.5%     

*percent daily values are base on a 2K calorie diet.

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