Instant Kalakand Recipe | High Protein Sweet For Kids
This easy to make kalakand recipe with milk powder is an instant version of the traditional kalakand recipe with paneer, milk powder, and condensed milk. It is also known as Kalakandu or Indian milk cake. This instant kalakand recipe is low in sugar, high in protein, and a diabetic-friendly recipe.
Ingredients
- 60 ml Toned Milk
- ½ cup Powdered milk (50gm)
- 200 gm Paneer
- 150 ml Condensed milk
- 2 tbsp Chopped pista and almonds
Instructions
- Put a heavy bottom pan on low flame. Then add milk and milk powder. Mix well
- Now add crumbled paneer( here I have used fresh homemade paneer, will post the recipe for homemade paneer soon) and mix it well with milk and milk powder mixture. Finally, add condensed milk and and combine them well.
- Start stirring the mixture continuously until it becomes a thick mass and leaves the sides of the pan. This process takes 7-8 minutes in total. This mixture should be moist and soft, not dry. At that point, Switch off the flame.
- Now grease a tin or plate and lined it with parchment paper and transfer the thick mixture to it, and spread it to ½ to ¾ inch thickness. Smoothen the top and sprinkle chopped nut over it and level it with the help of a spatula.
- Let it cool down for almost 2 hours and then cut into the desired shape.
- Put Them in an airtight container and keep in the refrigerator.
- It will stay good for 3-4 days in the refrigerator. When you want to eat, take them out from the refrigerator and leave at the kitchen counter for half an hour or microwave it for 10 seconds.
Video
Notes
1. Use a heavy bottom pan to avoid burning.
2. Paneer should be soft and fresh for a good taste and texture. Prefer homemade paneer instead of market bought.
3. I have crumbled the paneer with hands to give it a grainy texture but if you want it smooth textured, then grind it once in the mixer grinder.
4. Stir the mixture continuously to avoid sticking and burning at the bottom.
5. Do not overcook the mixture Kalakand will become dry.