Anyways for the beginning of this festival I made Kesar Kalakand. This recipe is very quick and easy. I am not very good in making Indian sweets; to tell you I can’t even make sheera/halwa properly. But making kalakand is easy for me. Kalakand can be made in many flavors and ways. I used trouble-free cottage cheese/paneer to make this. Here comes my simple Kalakand recipe.
- 1 tin (400g) Sweetened Condensed Milk
- 2 heaped tablespoons Milk powder
- 1 tablespoon Kesar/saffron
- 2 tablespoon warm water
- Pinch yellow colour
- Almonds halved-6-8
- 500 g Paneer/Cottage Cheese
- 3-4 powdered Cardamom/Elaichi
Level of difficulty Average
Preparation time 15mins
Cooking time 8mins
Cost Average budget
Mix saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.
Mash Paneer coarsely and mix in milk powder, yellow colour, saffron water and condensed milk.
Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
Remove from heat and mix cardamom powder.
Spread onto a greased plate. Let it cool and set for 1-2 hours.
Cut in squares and top each piece with halved almonds.
Add in 1 tablespoon of cocoa powder to make chocolate kalakand.
I used food colour to bring bright yellow effect, however this is totally optional.
Keep mixing the mixture else it will stick at bottom and give that burnt taste.
If in hurry, leave the mixture in fridge. It will set quickly.
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