Easy Kalakand - Milk Fudge Recipe - Happy 2014
Servings: 15 -20 pieces (depending upon the size you cut)
Calories:
Kalakand -Milk Fudge is a popular Indian Sweet, made with sweetened milk,cottage cheese and topped with nuts.Try this simple,easy sweet and enjoy.
Print Recipe
Ingredients
- Paneer : 1 packet 500 gms (see notes)
- Sweetened Condensed Milk : 1 tin 400gms
- Milk powder : 2 heaped tbsp
- Cardamom /Elaichi : 4 pods (powdered)
- Safforn/Kesar : a few strands orSilver leaf/Silvar vark (optional)
- Nuts-Pistachio or Almonds : few chopped for garnish
- Ghee : 1 tbsp for greasing
Instructions
- Optional- Soak saffron in 1 tbsp hot water for 10 mins.
- Mash paneer coarsely and mix in milk powder and condensed milk.
- In a heavy bottom pan heat the paneer mixture. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
- Remove from the fire and spread the mixture in a greased plate and level it with a greased spatula.(The thickness of kalakand should be around 1/2 inch)
- Apply silvar vark or sprinkle cardamom powder and saffron soaked in water. Top with pistachio or almond slivers. Cool completely or set in the refrigerator for 1/2 hour, Let it set for minimum 25- 30 mins.Cut into squares.Serve and Enjoy
Notes
I recommend it's best to make paneer/cottage cheese at home using fresh milk. However, if you prefer easy version, store bought paneer works equally good. If you are using store bought frozen paneer then soak it in warm water for 10 to 15 mins to soften it.
If you see whey leaving from the edges while spreading the Kalakand. Don't worry Most of it gets absorbed as the Kalakand cools.
Can also add some rose water instead of cardamom powder.
If kalakand is too soft; put the plate in microwave oven for 2-3 minutes on medium but make sure it don’t become dry.
You can store it in the refrigerator for 4-5 days in an airtight container.
If you see whey leaving from the edges while spreading the Kalakand. Don't worry Most of it gets absorbed as the Kalakand cools.
Can also add some rose water instead of cardamom powder.
If kalakand is too soft; put the plate in microwave oven for 2-3 minutes on medium but make sure it don’t become dry.
You can store it in the refrigerator for 4-5 days in an airtight container.
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