Instant Kalakand Recipe -Indian Festive Sweet Recipe

Step 1: To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan

Step 2: Place the pan on low heat and cook

Step 3: We have to keep stirring this mixture until it becomes thick

Step 4: Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water

Step 5: Keep stirring until you notice the mixture begins to leave the sides of the pan

Step 6: Once the kalakand mixture leaves the sides of the pan, turn off the heat

Step 7: Grease a square pan with ghee

Step 8: Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon

Step 9: Sprinkle some chopped nuts like almonds or pistachios

Step 10: Set the Instant Kalakand and cool completely

Step 11: Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape

Step 12: Once fully set cut them into desired shapes and serve

Step 13: You can refrigerate the Kalakand for up to 2-3 days

Step 14: Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo