Ingredients
Grated paneer 3 cups ( 600 grams)
Condensed milk 400 ml (1 tin)
Green cardamom powder ½ teaspoon
Pistachios, finely chopped 15 nos
Solid ghee 2 tablespoons
Method
1 Grease a medium-sized plate with one teaspoon of ghee and set aside.
2 Take a bowl, add paneer, condensed milk and cardamom powder, mix well and set aside.
3 Heat remaining ghee in a pan, add the paneer and condensed milk mixture to it. Cook on a low flame, stirring continuously until the mixture thickens and leave the sides of the pan. (Approximately 15 minutes)
4 Pour this mixture on a greased plate and spread it evenly with a spatula to one-inch thickness.
5 Sprinkle pistachios on the top and gently press them in with a spatula. Allow it to cool.
6 Cut it into square pieces and serve at room temperature or cold.
NB: Kalakand taste better at room temperature. Refrigerate to store it and microwave while serving.
