How to Make Kalakand with Condensed Milk and Paneer. Using a strainer, drain the liquid and keep the paneer… Making the chena/paneer [indian cottage cheese] 1. Instructions. 1) First of all, try to make homemade paneer to get soft set kalakand. KALAKAND RECIPE WITH CONDENSED MILK. Easy recipe. Once it comes to a boil, switch off the flame and remove the pan from the stove. Or transfer the mixture to a nonstick skillet, cook till it leaves sides. The traditional way of making this sweet is a long procedure and takes some time. Traditionally, Kalakand is made from coagulated full fat milk and sugar. This easy and healthy kalakand recipe has only 3 ingredients – Paneer, dates and milk. Kalakand is an Indian dessert made from paneer and milk however, it can also be made using ricotta cheese and condensed milk. Finally, add your paneer or chena to your Rabri or Thickened Milk. Ensure there are no lumps but do not knead the paneer or make it smooth. Also, try to retain moisture in the homemade paneer to get soft kalakand. Grease an 8″ plate or baking tray with a few drops of ghee and set aside. 3. Once the paneer is ready, making Kalakand is a very simple process involving just a couple of steps and very little time. https://vegecravings.com/kalakand-recipe-quick-indian-milkcake )…But traditional kalakand recipes calls for condensed milk and sometimes additional sugar. For 225-250 grams paneer, use half a tin of condensed milk, about 200 grams. Kalakand | Milk Powder Kalakand | Instant Kalakand is one of the most popular Indian sweet. Add in the lemon juice till the milk starts to curdle. This kalakand recipe is easy and straight forward. It involves just three steps and about 45 minutes of your time. Here, we prepared it quickly and easily using milk powder. 1 can of condensed milk already has about 220 g of sugar (1 cup). In a separate pan add another liter of full cream milk to boil. Historically belonging to Uttar Pradesh in North India, this versatile milk based mithai has gained universal popularity across India. https://hebbarskitchen.com/kalakand-recipe-instant-kalanda-milkmaid I prefer freshly prepared paneer as it gives it a grainy texture which I love. Once that’s done, drain it and cook it along with the condensed milk until it … To make these milk cakes, you will first need to make the chaena or the paneer. At this stage add Sugar, Milk Powder, and Cardamom Powder. Stir well. Do not dry it out else it may crumble when you try to cut it into pieces. Stir well and your “Rabri” is ready! Put it to boil. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. Mix the two, and microwave it, keep stirring in intervals. It takes about 20-30 minutes for the milk to reduce to half. The recipe gives a moist and granular textured kalakand. 2. Using your fingers, break up the paneer and crumble it to fine pieces. 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