kalakand recipe with condensed milk /kesar kalakand burfi

You just need no occasion to make this most popular kalakand recipe that too with condensed milk. Use of condensed milk make life easy. yes, in no time you are ready with the sweet except you have to have paneer in hand. Traditionally they make it with reducing milk then curdle with lemon juice add sugar its quite time consuming but worth the taste. I have used some saffron strands for more flavour but you can always skip and add cardamom powder alone. I always love the aroma of saffron and like to infuse it in every possible way. Store bought paneer can also be used but I feel its a bit drier. So,I prefer to use

homemade paneer for good juicy and tasty kalakand burfi. Consistency for this kalakand recipe is that when it all leaves the sides you should take out to set. Some use to add fresh cream a little for more richness and taste. Its grainy rich and creamy and never will stop eating. I have not used non stick kadai and don’t like using it. A heavy bottomed pan will always will be enough. If you love paneer and other milk based sweet this one will also be a hit in your home. Never miss to make this kalakand recipe with condensed milk it very easy and tasty. To read more about paneer press here

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kalakand recipe with condensed milk /kesar kalakand burfi

INGREDIENTS;

Paneer – 250 gms
Condensed milk /milkmaid – 220 gms
Cardamom powder – 1 tsp
Few saffron strands
Milk powder – 1 tbsp
Some chopped pistachios

METHOD:

1. First take a thick bottomed kadai with condensed milk and milk powder stir well and switch on the stove.
2. Now put paneer in plate and mash slightly for a second and add this to the condensed milk mixture.
3. Grease a suitable tray with ghee and keep ready.

4. Stir well without lumps keep on stirring.
5. In between add few saffron strands directly to the mixture.
6. At one stage it will start to thicken leaving the sides .
7. Now add cardamom powder stir well.
8. Take out transfer to the prepared tray and sprinkle pistachios and press well let it cool.
9. When cool cut into desired shapes serve as such or cool it in fridge and then serve.

kalakand recipe with condensed milk /kesar kalakand burfi

5 from 1 vote

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Total Time 20 minutes mins

Course Dessert, Snack, sweet

Cuisine Indian, NorthIndian

Servings 4

Ingredients

  

• Paneer - 250 gms

• Condensed milk /milkmaid - 220 gms

• Cardamom powder - 1 tsp

• Few saffron strands

• Milk powder - 1 tbsp

• Some chopped pistachios

Instructions

 

• First take a thick bottomed kadai with condensed milk and milk powder stir well and switch on the stove.

  2.Now put paneer in plate and mash slightly for a second and add this to the condensed milk mixture.

  3.Grease a suitable tray with ghee and keep ready.

  4.Stir well without lumps keep on stirring.

  5.In between add few saffron strands directly to the mixture.

  6.At one stage it will start to thicken leaving the sides .

  7.Now add cardamom powder stir well.

  8.Take out transfer to the prepared tray and sprinkle pistachios and press well let it cool.

  9.When cool cut into desired shapes serve as such or cool it in fridge and then serve.
  

Notes

Have used a few strands of saffron for flavour but you can skip.
Sweetness can be adjusted according to taste.
I have used home made paneer you can use store bought one also.
If you want it to be perfect shaped kalakand use suitable plate so that it de-moulds nicely.

Keyword dessert,sweet, easy