KALAKAND

Kalakand @ Milk burfi, to be precise, is a delicious yet subtle sweet meat, popularly made in India and Pakistan during Deepavali/ Diwali, Holi and Eid. The process requires to stir milk and sugar in wide pans for hours to solidify the protein part (casein) and then flavoured with condiments like saffron/ rose water/ kewra/ cardamom and dry fruits. Well, the task might sound laborious but the outcome is always the best when traditional methods are opted. No doubt. But, everyone loves shortcuts and I am no different. I have used my  trustworthy kitchen pal- the good old condensed milk and Paneer ( Indian cottage cheese) in this recipe. Saves time and tastes great. 

Check out my other Milk based sweets/ desserts 

• Coconut Laddu

• Doodh peda- Microwave version

• Rosgolla/ Rasgulla

• Rasmalai

Let me tell you, the traditional method -- cooking using firewood is the best outcome !!! -- generally, this is applicable for all sweets. No wonder, those items made in large scales as that of weddings come out exceptionally well (though similar gas burners are now available -- nothing can match the firewood cooked taste and consistency) The subtleties are masked when gas cooked ones are tasted, yet the firewood ones will win the Gold !!

Preparation time: 2 min
Cooking time: 7-8 min
Category: Dessert, Sweets
Cuisine: Indian
Level: Very easy
Serves/ Yields: 20 nos
Source: Swasthi's Recipes

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 133
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 4 g	19 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg	7 %
Sodium 29 mg	1 %
Potassium 27 mg	1 %
Total Carbohydrate 12 g	4 %
Dietary Fiber 0 g	1 %
Sugars 12 g
Protein 5 g	11 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	14 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 1 can (390 gm) of sweetened condensed milk
• 1 1/4 cup of crumbled Paneer (fresh preferably)
• 2 tbsp milk powder (if using frozen paneer)
• 2 tbsp milk
• 2 tsp rose water
• 2 tbsp chopped nuts (Almonds, cashews and pistachios)
• Saffron strands for garnishing ( optional)

METHOD

• Grease a plate or tray or line it with parchment paper.
• Combine crumbled Paneer, milk powder, 2 tbsp milk and  rose water. Set aside.
• In a thick bottomed vessel, add condensed milk and heat it gently. When warm, add the Paneer mixture and stir well to form a thick paste.
• Cook this paste on low flame until it comes together as a soft mass and does not stick to the vessel anymore.
• Transfer the mixture to the parchment and spread evenly and level the mixture.
• When still warm, sprinkle the chopped nut mixture and saffron strands all over and gently press with the spatula so that it holds  on to the surface. 
• Leave the mixture in the refrigerator for an hour and cut into squares. Serve chilled. 

NOTES

• As I have used frozen Paneer, I have used milk powder for the extra binding as frozen paneer tends to ooze out more moisture compared  to the freshly crumbled Paneer.
• If you plan to add cardamom powder to the mixture, add it ONLY before switching off the flame.