Kalakand Using Condensed Milk

Prep Time: 1hr
Cook Time: 25min
Total Time: 1hr 25min
Yield: 12-14 Pieces

Ingredients

For Crumbled Paneer

5 Cups Whole Milk (full fat)
2-3 Tblspn Lemon Juice or 2 Tspn Vinegar
Cheese Cloth or Muslin Cloth

For Kalakand

1 Cup or 340 Grams Crumbled Paneer or Grated Paneer, tightly packed
396 Grams or 1 Tin Sweetened Condensed Milk/Milkmaid
1/4 Tspn Green Cardamom Powder (Ellachi)
2 Tblspn Pistachio, sliced

Directions

• Add milk in a heavy bottomed sauce pan & let it come to a boil on a medium flame. Once it comes to a boil, add lemon juice little by little by stirring continuously.
• Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, there will be a green liquid in the bottom & thick curdles on top. Turn off the flame & keep aside.

• Lay a strainer with a cheese cloth & place it over a large bowl. Pour the curdled mixture in the cheese cloth & let it strain. Leave it for 1 hour for the excess whey to drain off (place it on a plate & keep a heavy weight on top of cheesecloth) & transfer to a bowl. Crumble the paneer & keep aside.

• Grease a steel plate with little ghee & keep aside.
• In a wide pan on a medium-low flame; add condensed milk, crumbled paneer & start stirring till they get incorporated fully. 

• Stir it continuously with a spatula so that it doesn't get burned at the bottom. Cook for 10-15 minutes or until it thickens & starts to leave its sides (mixture has to be moist & juicy but not dry). Once it forms a thick paste consistency add cardamom powder & mix everything well. Turn off the flame. 

• Immediately transfer kalakand mixture to the greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 3/4-inch thickness. Sprinkle chopped pistachios (you can also add chopped almonds or cashew nuts) & gently press it with a spatula.

• Allow it to cool down at room temperature & cover with a plastic wrap. Place it in a refrigerator for 2 hours & cut into square or desired shapes.

• Serve chilled or warm.

Note: Store it in an airtight container & stays fresh for 3-5 days when refrigerated. Before serving you can also microwave for few seconds for warm kalakand.