Ingredients
1 can condensed milk
2 cups paneer, grated or crumbled
3⁄4 tsp cardamom powder, (choti elaichi powder) or 6 to 7 green pods crushed to a fine powder
12 pistachios, (pista)
12 cashews, or almonds (kaju or badam)
1 tsp rose water
1 tbsp sugar
8 saffron strands, (kesar)
Preparation
Grease a pan or a tray with some ghee or oil.
Coarsely crush pistachios, saffron, and cashews or almonds in a mortar and pestle. slivers or sliced nuts can also be used.
Pour condensed milk into a thick bottom pan or kadai. Add paneer and mix well. Add sugar if needed. Set heat to low. Stir often to prevent sticking and burning. Cook for 12 to 16 minutes or until mixture thickens.
When mixture is thick enough, is in one mass, and leaves the sides of the pan, switch off the heat. Add cardamom powder and rose water. Stir very well.
Mixture should have some moisture and should not look dry. It should not have a liquid consistency or be runny.
Pour the kalakand mixture into the prepared greased pan or tray. Shake pan gently to spread mixture evenly.
Sprinkle crushed or sliced nuts all over the kalakand. Gently press down nuts with a spoon. Cover and allow to reach room temperature. Then keep in fridge for a minimum of2 hours to set.
Slice and serve. Enjoy!
Keep any leftovers in the fridge in an air-tight container. Kalakand keeps well for 2 to 3 days in the fridge.
