Ingredients

• 250 g fresh paneer, crumbled
• 1 cup sweetened condensed milk
• ½ cup milk

• ½ tsp cardamom powder
• 1 tbsp chopped pistachios
• 1 tbsp chopped almonds
• Few saffron strands (optional)
• 1 tsp ghee (for greasing)

Instructions

1. Prepare the Paneer: Crumble fresh paneer using your fingers until it resembles coarse crumbs. Do not mash into a paste.
2. Start Cooking: Heat a heavy-bottomed pan on low flame. Add crumbled paneer and milk, and cook gently while stirring.
3. Add Condensed Milk: Add condensed milk and mix well. Continue cooking on low flame, stirring continuously.
4. Thicken the Mixture: Cook until the mixture thickens and starts leaving the sides of the pan.
5. Add Flavouring: Add cardamom powder and mix gently to distribute evenly.
6. Set the Kalakand: Transfer the mixture to a greased tray or plate and spread evenly.
7. Garnish: Sprinkle chopped nuts and saffron strands on top. Press lightly.
8. Serve: Allow to cool completely, cut into squares, and serve fresh.

Why You’ll Love This Recipe

• Soft, grainy mithai texture
• Quick and easy preparation
• No sugar syrup required
• Perfect festive sweet
• Fresh homemade taste

Common Mistakes

• Using store-bought frozen paneer
• Cooking on high flame
• Overcooking the mixture
• Skipping greasing the tray

Variations

Rose Kalakand: Add rose water for aroma.
Chocolate: Mix cocoa powder for fusion flavour.
Vegan: Use tofu and coconut condensed milk.

Personal Note

Paneer kalakand is one of those sweets I turn to when time is short but I still want something special. I love its gentle sweetness and soft texture. Making it at home always feels rewarding, especially during festivals.