Kalakand | Easy Kalakand Recipe
Easiest milk barfi recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 400ml Tin Condensed Milk
- 200 grams Paneer Grated
- 2 tablespoon Milk
- ¼ teaspoon Green Cardamom Powder
- 2 Drops Rose Essence optional
- 8-10 Pistachios Slivered
- 8-10 Almonds Slivered
Instructions
- First grease a tray or plate with little ghee and line it with parchment paper. It is optional, but makes it very easy to remove the pieces later.
- In a nonstick pan heat condensed milk, grated paneer and milk.
- Mix it well together and heat it on low flame. The mixture becomes runny, so don’t worry about it.
- As it begins to froth from the edges, add green cardamom powder and continue cooking it on low to medium flame constantly stirring.
- In about 5 mins, it begins to solidify again. Scrape the sides of the pan and continue stirring constantly, making sure not to burn it.
- As it begins to come together, add two drops of rose essence if using. As you constantly stir it, it will soon leave the sides of the pan.
- When the spoon is dragged across the pan, the mixture should leave the sides. Remove from heat. Cooking it any further will make it dry and crumbly.
- Pour over the mixture onto the greased pan and even it out.
- Sprinkle slivered pistachios and almonds on top, pressed them in slightly. Keep this covered in a refrigerator for 1 hour at the minimum.
- After an hour, remove from the fridge and cut into squares.
- Store them in an air tight container. Shelf-life is 2 days outside at room temperature and upto a week if stored in the fridge.
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