Ingredients
To serve about 10-20 pieces of Kalaakand
1) Condensed milk - 1 tin (500 grams)
2) Paneer (cottage cheese) - 0.5 kg
3) Elaichi (Cardamom) Powder - 3 tea spoons
4) Milk Powder - 2 heaped tea spoons
5) Silver leaf - 1 or 2 (depending on the size of each sheet)
6) Pistachio slices for garnishing
Steps for Preparation
1. Mash the paneer coarsely and the add the milk powder to it. Add the condensed milk to it and mix well. Stir evenly to avoid lumps.
2. Heat the mix in a thick bottomed pan . Cook on a medium heat with the constant stirring till the mixture becomes thick (approximately 8-10 min)
3. Remove from the fire and spread onto a greased plate in an even thickness of about 1 to 1.5 inches.
4. Sprinkle elaichi powder on it evenly with your hand
4. Top with silver leaf and/or pistachio slices (optional)
5. Let it cool and set for about 30 minutes
6. Cut into desired shape and serve (do not refrigerate)
Estimated Preparation Time: 1 hour
Shelf Life: For immediate consumption
Best Served as: A dessert at any time
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