By Rajan Bhattacharya
July 31, 2024
Kalakand, a classic Indian milk cake, combines paneer and condensed milk to create a rich, melt-in-your-mouth dessert. Perfect for festive occasions or satisfying sweet cravings at home.
Grease a pan or tray with ghee or oil. Crush pistachios, saffron, and cashews or almonds coarsely.
Grate or crumble 250-300 grams of paneer finely. Combine 400 grams of condensed milk and paneer in a thick-bottomed pan.
Cook on low heat, stirring often to prevent sticking. When the mixture thickens and leaves the pan sides, turn off the heat.
Add cardamom powder and rose water, then mix well. Pour the mixture into the greased pan and spread evenly.
Sprinkle and press nuts on top, then let it cool to set. Cut into slices and serve chilled. Store leftovers in the fridge.