Kalakand

Name: Kalakand
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 16 servings
Cuisine: Indian (Punjab)
Ingredients: 300g paneer (crumbled); 400g condensed milk (1 tin); 20ml ghee; ⅛ tsp cardamom powder; 15 cashews, chopped; pinch saffron strands

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 31. Kalakand recipe

⏱️5 minPrep

🔥16 minCook

🕒21 minTotal

🍽️16Serves

🧺 Ingredients

👩‍🍳 How to make Kalakand

Crumble paneer (2 mins): Crumble fresh paneer into fine pieces (visual cue: small, loose crumbles, approximately pea-sized).
Mix ingredients (2 mins): Combine crumbled paneer with condensed milk (visual cue: mixture is smooth, uniform, light tan color).
Add flavoring (1 min, low heat): Add ghee and cardamom powder. Mix thoroughly (visual cue: mixture becomes glossy, spice aroma rises).
Set (2-3 hours): Transfer to greased pan, press down firmly with spatula. Add cashew pieces and saffron on top. Cool 2-3 hours at room temperature until completely firm (visual cue: mixture becomes thick and cuttable).
Cut (3 mins): Cut into 16 squares using greased knife (visual cue: clean cuts, firm texture).

📖 Cultural notes

Kalakand is a quick, modern Punjabi festival sweet, increasingly popular for its ease of preparation using condensed milk, loved by busy urban families while maintaining traditional sweet taste. ---

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