Instant kalakand/Milk cake


Ingredients:
1 cup = 240ml
  1. Condensed Milk  -  1 full tin  or 1&1/2 cup
  2. Paneer finely grated/crumbled   -  2 cups
  3. Elachi powder  -  1 tsp
  4. Ghee (for greasing)  -  1 tsp
Method:
  • Keep a wide bottomed thick kadai or pan on a low flame. Pour condensed milk in to it, when it is warm enough add crumbled paneer to it and continuously mix using a spatula untill it becomes thick and starts leaving sides of the pan.
  • It may take around 10 - 15 minutes, do not over cook till the mixture becomes too dry. Let some moisture remain in it for better taste.


  • Take a plate, grease it with some ghee. Transfer the above mixture to this greased plate and level it up thickly and evenly. Sprinkle some elachi powder over it, I used some colorful sprinkles also.

  • Refrigerate it for 2 hours, cut in to small squares and serve.



Tips:
  • Use fresh home-made paneer for better taste but store bought frozen paneer also works well.
  • Add variety of nuts like sliced almonds, pistachios etc to make more healthy and attractive.
  • Store in a air tight container and keep it in refrigerator but remember  any milk based sweet tastes best if consumed within two days.
I would love to see your comments on this recipe, and if you have any ideas or suggestions to make it better  - or any doubts  -  please feel free to mention them in the comments box below. I will definitely do my best to help!



Keep Watching .........Keep Cooking

Have a great day........ Bye......




- Vydehi

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