Instant Kalakand in 10 minutes

By Swasthi's Recipes · 10 min

Ingredients

Instructions

1. Make paneer or chenna first, unless you already have paneer or ricotta: bring full-fat milk to a boil, add 2 tablespoons lemon juice or ½ cup yogurt, and stir until it curdles and the whey separates; then turn off the heat.
2. Pour 2 cups cold water into the curds, drain through a cheesecloth-lined colander, rinse under running water, squeeze out the excess whey and hang for 10–20 minutes until it weighs about 350–400 grams.
3. Grease a small tray and line it with parchment paper.
4. Pour the condensed milk into a heavy-bottomed non-stick pan, add the paneer or ricotta and mix well.
5. Cook on medium heat, stirring constantly, until the mixture thins and then begins to thicken.
6. Lower the heat and keep stirring until it is thick; this took about 8–9 minutes for the author, longer with store-bought ricotta.
7. When the mixture starts to leave the sides but stays moist, quickly transfer it to the tray.
8. Spread to ½–¾ inch thick, sprinkle the nuts on top and level gently.
9. Refrigerate for at least 2 hours until set, then cut into pieces and bring out 30–60 minutes before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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