Instant Kalakand
Instant Kalakand

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, instant kalakand. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Instant Kalakand is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Instant Kalakand is something that I’ve loved my entire life.

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

The ingredients needed to make Instant Kalakand:
  1. Prepare 1 litre Milk
  2. Get 2 tablespoon dahi /curd or vinegar
  3. Get 1/2 cup milkmaid / condensed milk
  4. Take 1/2 tsp cardamom powder
  5. Get 1/2 tsp Kesar/safforn
  6. Prepare 2 tsp pistachios chopped
  7. Make ready 2 tsp badam/almonds chopped
  8. Make ready 1 tsp ghee / clarified butter, to grease plate
Steps 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’s going to wrap this up for this special food instant kalakand recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!