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Kalakand
Sreemoyee Bhattacharjee
Diwali is meant for special sweets and what better than to make some of these at home. A rich and yummy recipe of kalakand.
4.30
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Served As
Desserts
Recipe Cuisine Type
Indian
Servings
6
Calories
390
kcal
Equipment
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Vibrant Assorted Pasta Bowls Set
Flameless Tea Lights Candles
Rinse and Strain Bowl
Ingredients
1x
2x
3x
250
gm
Paneer
1
tin
Condensed milk
1/2
cup
Milk
1/4
cup
Sugar
2
tbsp
Milk powder
1
teaspoon
Elaichi powder
Pistachios
chopped, for garnishing
Instructions
Grate the Paneer and mix it with milk powder and condensed milk, in a heavy bottomed kadhai. Heat this mixture and continuously keep stirring.
Once the mixture gets a bit thick, add the milk and sugar. Keep stirring while the mixture cooks on a low flame.
Add the elaichi powder and mix. Keep cooking the mixture until it leaves the sides of the kadhai and thick enough.
Pour it into a greased tin or utensil, and garnish it with chopped pistachios. Let it cool and cut it into pieces .
Notes
Also See:
Chocolate Milk Instant Kalakand
Mango Kalakand
Coconut Kalakand Cheesecake
Nutrition
Calories:
390
kcal
Carbohydrates:
47
g
Protein:
12
g
Fat:
18
g
Saturated Fat:
11
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
2
g
Cholesterol:
55
mg
Sodium:
111
mg
Potassium:
313
mg
Fiber:
0.1
g
Sugar:
46
g
Vitamin A:
233
IU
Vitamin C:
2
mg
Calcium:
437
mg
Iron:
0.2
mg
Keyword
dessert recipe, diwali, indian dessert recipe
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