Take 1 litre of Full-fat milk in a deep wok. Allow the Milk to come to a boil. As the Milk boils, add the vinegar or lemon juice and stir constantly, so that the Milk curdles. You will be able to see the milk solids separate from the liquid. Drain the water and strain out the milk soilds using a fine-mesh sieve or a muslin cloth. Soak out all the water and keep the Chena or Panner in a separate bowl.
Take the remaining 1 litre of milk in a separate wok. Allow the milk to thicken. Keep stirring at regular intervals and allow the milk to reduce down to half the quantity. This will take about 20 minutes over a low flame. Add the Sugar, Cardamom Powder, and Milk Powder. Mix well until the Milk thickens.
Add the Chena or Paneer to the reduced and thickened milk. Mix well over medium-low flame. Stir very slowly, just until everything combines and the mixture thickens. The mixture will be granular and will start to leave the bottom of the pan. It will clump together. Switch off the flame.
Grease a tray or plate with butter/ghee. Add the Kalakand filling in it. Move to one side. Even out the top with the spatula. Add the chopped nuts and refrigerate for 12 hours. The Kalakand should properly set before you cut it out.
Cut out the Kalakand into even-sized pieces and serve
Video
Notes
You can also use store-bought panner, grate it and use it, instead of making Chena/paneer at home.
You can replace Milk Powder with condensed milk (1/4 cup)
Nutrition
Nutrition Facts
Kalakand | Homemade Kalakand with Milk Powder
Amount Per Serving
Calories 35
* Percent Daily Values are based on a 2000 calorie diet.
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