Take 1 liter milk in a wide and heavy bottom pan. That’s a lot of sugar (uh-oh!!). Kalakand | Milk Powder Kalakand | Instant Kalakand is one of the most popular Indian sweet. It involves just three steps and about 45 minutes of your time. Using a strainer, drain the liquid and keep the paneer… Add in the lemon juice till the milk starts to curdle. Paneer is protein-rich, so that’s a good ingredient (yay!! Historically belonging to Uttar Pradesh in North India, this versatile milk based mithai has gained universal popularity across India. The traditional way of making this sweet is a long procedure and takes some time. How to Make Kalakand with Condensed Milk and Paneer. Using your fingers, break up the paneer and crumble it to fine pieces. Instructions. https://hebbarskitchen.com/kalakand-recipe-instant-kalanda-milkmaid Or transfer the mixture to a nonstick skillet, cook till it leaves sides. At this stage add Sugar, Milk Powder, and Cardamom Powder. Once that’s done, drain it and cook it along with the condensed milk until it … Let it simmer and keep stirring occasionally. Kalakand is an Indian dessert made from paneer and milk however, it can also be made using ricotta cheese and condensed milk. 3. Stir well. https://vegecravings.com/kalakand-recipe-quick-indian-milkcake If using store-bought paneer, soak the paneer in warm water for 15 minutes, crumble and use it. Making the chena/paneer [indian cottage cheese] 1. It takes about 20-30 minutes for the milk to reduce to half. Once the paneer is ready, making Kalakand is a very simple process involving just a couple of steps and very little time. For 225-250 grams paneer, use half a tin of condensed milk, about 200 grams. Finally, add your paneer or chena to your Rabri or Thickened Milk. Grease an 8″ plate or baking tray with a few drops of ghee and set aside. This kalakand recipe is easy and straight forward. )…But traditional kalakand recipes calls for condensed milk and sometimes additional sugar. Also, try to retain moisture in the homemade paneer to get soft kalakand. In a separate pan add another liter of full cream milk to boil. Do not dry it out else it may crumble when you try to cut it into pieces. Mix the two, and microwave it, keep stirring in intervals. I prefer freshly prepared paneer as it gives it a grainy texture which I love. 1 can of condensed milk already has about 220 g of sugar (1 cup). Ensure there are no lumps but do not knead the paneer or make it smooth. Stir well and your “Rabri” is ready! Here, we prepared it quickly and easily using milk powder. To make these milk cakes, you will first need to make the chaena or the paneer. Easy recipe. Once it comes to a boil, switch off the flame and remove the pan from the stove. Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. 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