kalakand recipe with condensed milk /kesar kalakand burfi

5 from 1 vote

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Total Time 20

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