An Indian version of milk cake recipe made with solidified sweetened milk and chenna. it is soft and fudge in texture but loaded with goodness and creaminess of milk, sugar and topped with chopped dry fruits.
STEP 1.Heat milk add lemon juice until the milk curdles.
STEP 2.Drain off the milk and rinse with water. rinsing with water helps to remove sourness.
STEP 3.Now squeeze off the water and transfer to a large plate.
STEP 4.Mash the paneer to smooth texture. keep aside.
STEP 5.In a large kadai, add condensed milk and prepared paneer
STEP 6.Continue to cook until the mixture starts to separate the pan.
STEP 7.Further, add cardamom and mix well.
STEP 8.Now transfer the mixture to the tray and level up.
STEP 9.Top with chopped pistachios press gently.
STEP 10.Rest for 2 hours or until it sets completely.
STEP 11.Cut into pieces and is ready to serve.
STEP 12.finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.
Nutrition value
426
calories per serving
26 g Fat15 g Protein33 g Carbs< 1 g FiberOther
Current Totals
26 g Fat
15 g Protein
33 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
33 g
Protein
15 g
Fiber
0 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
464 mg
Iron
1 mg
Vitamin A
36 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
35 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
45 mg
Manganese
0 mg
Phosphorus
347 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment