Ingredients: -
Paneer-100 g (soft home-made paneer would
be a better choice)
Milk powder - 3/4 cup
Sugar - 1/2 cup
Cream - 1/4 cup
Method: -
- Crumble the home made paneer, finely so that there are no thick pieces left (grate in case of readymade paneer)
- Grease a pan or a thali with some ghee or oil
- Take a heavy bottom pan or a nonstick pan and boil milk in it till it is reduced to half. Stir constantly to prevent burning
- Now add crumbled paneer, milk powder, cream and sugar. Keep stirring
- Keep the flame on low medium and cook this mixture. Stir regularly so it does not stick to the bottom of the pan
- After some time, it will become thick. Keep stirring till it leaves the side of the pan
- Turn off the flame, add cardamom powder and mix well
- Pour it into the greased thali or pan and flatten it with the help of a greased ladle. Mixture should spread evenly
- Sprinkle chopped almonds and pistachio all over the Kalakand. Gently press the dry fruits with a spoon. Cover and leave it to cool. Cut in squares and serve.
- Note: use heavy bottom pan only
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