Beginning of this Navratri festival I made Kesar Kalakand. This recipe is very quick and easy.Kalakand can be made in many flavors and ways. Using cottage cheese Homemade paneer to make this. it’s a traditional indian sweet dessert prepared from condensed milk and Paneer ,flavored with Saffron and cardamom powder.
traditionally it is prepared by evaporating and solidifying the milk. later this thick milk is curdled, to which sugar is added and then cut into desired shapes.
I am sharing this recipe is a quick and instant version prepared by soft and moist paneer with condensed milk. hence the evaporation and curdling process which takes significant time is totally skipped. moreover no extra sugar is required as condensed milk contains sufficient amount of sweetness.
My daughter love Saffron flavor ,so i prepared this one for her and my family loved all type of Sweets.
2 cup or 500gm Paneer/Cottage Cheese
1 tin Sweetened Condensed Milk
2 tbsp milk powder
1 tablespoon Kesar/saffron
2 tablespoon warm water
Pinch yellow color(optional)
1-2 drops of screw pine Essence (optional)
Almonds Slivered -6-8
Blanched and Silvered pistachios 8-10
1/2 tsp Cardamom powder
1 tsp clarified butter/ghee to greased
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Soak saffron in warm water and leave aside for 10 minutes. Wait till water changes it colour to yellow-orange.
Heat a nonstick pan and add crumbled paneer always use fresh homemade paneer as they will be more moist and fresh.further add condensed milk and milk powder.mix well making sure the condensed milk and paneer are mixed well.
mix and mash continuously till the mixture thickens.keep the flame on medium and keep stirring.cook on medium flame till the condensed milk melts completely and the mixture starts to thicken.
add cardamom powder and saffron water mix well,keep stirring till the mixture starts to separate the pan and forms a like a dough,add screw pine essence and turn off flame transfer the mixture to the greased plate or square box or any dish ,level it up and set to a block making an inch thick.
add finely chopped pistachios and almonds or any nuts of your choice.press gently with the back of spoon so that the nuts stick to kalakand.
cool completely for 2-3 hours, or refrigerate for 30 minutes if you are in hurry,however, cooling naturally will make kalakand more moist and tasty so leave on kitchen counter.
cut the kalakand into square pieces or your choice either rectangle or diamond Shape.
finally serve or store instant kalakand for a week by refrigerating.
either use grated homemade paneer or crumble with hand.
if you want to make original kalakand then skip adding saffron water for white kalakand.
I haven’t used food colour ,if you like bright yellow which you see at sweets shop ,then one can add food color , however this is totally optional.