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Paneer Kalakand

Pooja.Taori's picture
Very simple, easy & yummy recipe that you must try out this Diwali and serve to your family and friends.
Ingredients
  Low fat paneer 1 Cup (16 tbs)
  Milk powder 10 Tablespoon
  Cream fresh 1 Cup (16 tbs)
  Powdered sugar 1 Cup (16 tbs)
  Saffron 1 Pinch (diluted in 1 tbsp milk)
Directions

*Mix all the ingredients in a heavy bottomed pan and cook in a medium flame for about 20 minutes.
* By 20 minutes the mixture will be thickened and slight aromatic.
*The mixture will leave sides.
* Add the saffron and remove from heat.
*Pour in a dish or bowl.
*Allow it to cool for 2-3 hours.
*Cut into shapes.
*Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Taste: 
Sweet
Feel: 
Smooth
Method: 
Slow Cooked
Dish: 
Pudding
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

Rate It

Your rating: None
3.25
Average: 3.3 (3 votes)

8 Comments

Ganesh.Dutta's picture
mouthwatering sweet! But what is the difference between simple kalakand and paneer kalakand?
Snigdha's picture
Hi Ganesh...the usual Kalakand is made of whole milk, condensed milk and also sometimes Khoya/Mawa. You can get innovative and try making kalakand with different ingredients. I once made it using Ricotta cheese and it came out really well.
Sirsha's picture
Yes, with Ricotta cheese I also made rasgolla and gulab jamun, they came out great too.
sheetal R's picture
Can you please send me the receipe of rasgulla & gulab jamun made with ricotta cheese ..
debu's picture
Hey tried it yesterday and its really amazing also tried mixing a bit of chicolate flavour as well ....came out really nice!!
sadia21's picture
where can i find fresh cream in usa?
Anonymous's picture
Hiii....can u please tell me the shelf life of this recipe?
umaima's picture
Hi Sarat, You probably refrigerated the sweet for too long. It is best cooled and served at room temperature.