Instant Kalakand
Instant Kalakand

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, instant kalakand. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Instant Kalakand is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Instant Kalakand is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook instant kalakand using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Instant Kalakand:
  1. Make ready 1 litre Milk
  2. Get 2 tablespoon dahi /curd or vinegar
  3. Take 1/2 cup milkmaid / condensed milk
  4. Prepare 1/2 tsp cardamom powder
  5. Prepare 1/2 tsp Kesar/safforn
  6. Get 2 tsp pistachios chopped
  7. Make ready 2 tsp badam/almonds chopped
  8. Get 1 tsp ghee / clarified butter, to grease plate
Instructions to make Instant Kalakand:
  1. Instructions to make Paneer - Add milk to a heavy bottom pan on medium heat. - Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan. - Once the milk has come to a boil, turn off the heat and start adding curd or vinegar (or lemon juice), little at a time. - At one point, the milk will curdle and you will see the whey separate. At that point, stop adding the curdling agent and wait for 5 minutes so that the milk curdles completely.
  2. Drain the curdled milk into a muslin cloth. Rinse the paneer with cold water so that the final paneer doesn’t have any taste of vinegar.
  3. Instructions to make Kalakand - firstly, in a large kadai or nonstick pan take crumbled paneer. Then add condensed milk & mix well. - mix and mash continuously till the mixture thickens. - keep the flame on medium and keep stirring. - cook on medium flame till the milkmaid melts completely.
  4. And the mixture starts to thicken. - further add cardamom powder and kesar and mix well. - mix till the mixture starts to separate the pan and forms a lump.
  5. Transfer the mixture to the ghee greased plate. - add finely chopped pistachios and badam or any nuts of your choice. - press gently with the back of spoon so that the nuts stick to kalakand. - cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty. - cut the kalakan into square pieces. - finally serve.

So that is going to wrap this up with this exceptional food instant kalakand recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!