Kalakand
A creamy, fudgy Indian sweet made with condensed milk, evaporated milk, and paneer. This no-bake confection is studded with nuts and cardamom for an irresistible treat.
- Total time
- 20 min
- Servings
- 12
- Calories
- 280
- Protein
- 7g
Ingredients
- 1 can (397g) Sweetened condensed milk
- 1 can (397g) Evaporated milk
- 200 g Paneer, grated
- 3 tablespoons Ghee
- 4 whole Cardamom pods, crushed
- ½ cup Cashews, chopped
- ½ cup Almonds, chopped
- ¼ cup Pistachio, chopped
Instructions
- 1
Line an 8x8 inch square pan with parchment paper. Lightly grease with ghee.
- 2
Toast cashews, almonds, and pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside.
- 3
Heat ghee in a heavy-bottomed pan over medium heat. Add grated paneer and stir continuously for 3-4 minutes until it becomes light and fluffy.
- 4
Pour in sweetened condensed milk and evaporated milk. Stir well to combine.
- 5
Cook over medium heat, stirring frequently for 8-10 minutes until the mixture thickens and turns slightly darker. It should resemble fudge.
- 6
Add crushed cardamom pods and 0.75 cup of toasted nuts. Mix well.
- 7
Transfer the mixture to the prepared pan and spread evenly. Press gently with the back of a spoon.
- 8
Garnish with remaining toasted nuts on top and press lightly.
- 9
Let cool to room temperature, then refrigerate for at least 2 hours or until set.
- 10
Cut into squares and serve chilled or at room temperature.
Tools you’ll need
- 8x8 inch square pan
- Parchment paper
- Heavy-bottomed pan
- Wooden spoon
- Microplane or grater
- Dry skillet
- Knife for cutting
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