Paneer is our favorite ingredient and at least once in a week I make gravies using it for our dinner. Have been meaning to try different recipes using Paneer during this festive season. Paneer Kalakand is such an easy recipe that uses only two main ingredient. I thought of giving this recipe a try. I feared it might be overly sweet given that we are adding a tin of Condensed Milk. But trust me the small burfis tasted so good. Even though I love trying new dishes making sugar syrup or making any sweets based on sugar syrup is such a tough task 😁 If you are also someone who hates making syrups then this easy Kalakand recipe is perfect for you.
If you are using store bought Paneer slab which is thick then kindly soak the slab of paneer in water for atleast 30 minutes. The Paneer that I buy from local indian grocery stores in London aren’t soft. I soak them in water. After nearly 30 minutes I drain water completely and then using a tea towel or kitchen towel I squeeze the water out completely. This step helps in obtaining softness in Paneer. I did not add sugar since I felt the sweetness in condensed milk itself is more than enough however if you have a sweet tooth add 2-3 tbsp of sugar along with condensed milk.
Paneer Kalakand can also be made ahead. It stays good upto 3-4 days when stored in refrigeragor. If you want to pack some sweets for friends & family this one is such a quick recipe to make. You can also add Almonds, walnuts or anyother nuts of your choice. I used cashews and pistachios. Along with cardamom powder you can also add a pinch of cinnamon powder & vanilla essence to give a lovely twist to these fudges.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
piece
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- 200 gms Paneer/Cottage Cheese
- 400 gms Condensed Milk
- 2 tbsps ghee
- 1/2 tbsp cardamom Powder
- 15 Cashewnuts
- 15 - 20 Pistachios
Ingredients
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- As mentioned above soak paneer in water for 30 minutes and drain it completely
- Grate paneer using a grater
- Heat a tbsp of Ghee in a non-stick pan Add condensed milk and in a low flame keep stirring it for 2-3 minutes
- Later add grated paneer, cardamom powder and mix it thoroughly with condensed milk
- Let the whole mixture boil in a low flame for about 25 minutes
- Keep stirring in between so that paneer doesn't get stuck at the bottom of the vessel
- In the meantime coarsely grind cashews & pistachios together. Grease a square pan or box with some ghee
- The mixture will slowly thicken & Paneer will start to leave from the pan
- Now transfer paneer mixture to the box, top it off with nuts and refrigerate for an hour.
- You can roughly shape them using a knife too
- Once removed from the fridge, using a knife again carefully split the pieces from the box
- Delicious Paneer Kalakand is ready to be served. Perfect little treats for this diwali season
