Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India. It is also popular in Pakistan.
But I have prepared it buy on few ingridents. That are as follows:-
Milk
Sugar
Ghee
Nuts
Instructions
To go ahead with the kalakand recipe, first grease a platewith ghee . Keep it aside
Prepare the nuts and keep aside. You can use silvered almonds or chopped or pulsed pistachios and almonds
MAKING KALAKAND :
Pour milk to a heavy bottom pan and warm up on a low flame. Cook on a low fire, stir constantly to prevent burning. After a short while, it becomes a thick mass and will begin to leave the sides of the pan. Switch off the stove. If you can manage can increase the flame to medium while cooking, but ensure you don’t burn it.
Transfer the kalakand to the foil or greased plate. Spread it to half inch thickness. Smooth the top evenly and sprinkle nuts and lightly tuck them in.
Refrigerate kalakand for at least 2 hours. Cut to desired shapes.
