Description - Step 1
Heat Milk
- In a wok or kadhai, pour in 100 ml of milk.Add the grated paneer to the milk and let it cook for 2 minutes, allowing the flavors to meld together.
- Add ½ cup of milk powder and cook until the moisture evaporates, intensifying the richness of the mixture.
- Then, add 2 tablespoons of desi ghee and stir thoroughly to meld the flavors together harmoniously.
Description - Step 2
Add the Nuts
- Introduce the ground cashews and pistachios into the mixture, enhancing both texture and flavor. Add the elaichi powder.
- Add 1 cup of condensed milk and cook for 10 minutes till all the moisture evaporates. You will get a perfecta thick consistency.
Description - Step 3
Prepare Tray
- Take a glass container or a baking tray, and grease it well with desi ghee. Layer with parchment or butter paper.
- Set the Kalakand in the tray and garnish with nuts or kesar. Refrigerate for a minimum of 4 hours.
Description - Step 4
Garnish and Serve
Demould the Kalakand from the container and cut into cubes of your desired size. Garnish with rose petals, and serve cold.
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Indian
Intermediate
Dessert
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