Скачать или смотреть Instant Kalakand Recipe (with Paneer)

Prepare the pan:
Grease a small tray or plate with ghee and set aside.
Mix paneer and condensed milk:
In a non-stick pan or heavy-bottomed kadai, combine the crumbled paneer and condensed milk.
Cook the mixture:
Turn on the heat to medium and stir continuously.
The mixture will loosen a bit, then gradually thicken.
Keep stirring for 8–10 minutes until it becomes thick, leaves sides of the pan, and forms a soft mass (like halwa consistency).
Add cardamom powder and mix well.
Set the Kalakand:
Transfer the mixture to the greased tray.
Flatten it gently with a spatula.
Garnish:
Sprinkle chopped nuts on top and press lightly so they stick.
Cool & Cut:
Let it cool at room temperature for 30–45 minutes or refrigerate for 15 minutes.
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