Jhatpat Kalakand

Jhatpat Kalakand is an easy version of the most popular Indian sweet Kalakand (made of khoya and fresh paneer). In this version, I used condensed milk and paneer.

Ingredients (12 pieces)

• Ghee – 2 tsp + 1 tsp to grease the pan
• Condensed milk – 400 gms
• Paneer – 500 gms
• Cardamom powder – 1 tsp
• Chopped nuts – 2 tbsp (cashew, pista, almonds)

Method

1. Grease a pan or a thali with some ghee and keep aside.
2. Mash the paneer coarsely. Keep aside.
3. Heat a non stick pan on low flame. Add 2 tsp ghee, paneer and condensed milk in it, cook it while stirring continuously.
4. Cook until it becomes thick (starts looking like one mass). May take around 10-12 minutes. Remove from heat.
5. Now add cardamom powder and mix well.
6. Spread it on a greased pan evenly using the spatula.
7. Sprinkle chopped nuts on top, press them gently with spoon so as to set.
8. Allow to set completely by putting it in the refrigerator for 25-30 minutes.
9. Once set nicely, cut them into desired shapes and serve.
10. Serve kalakand at room temperature.
11. Shelf life is 2-3 days if kept in refrigerator.

Jhatpat Kalakand

Nidhi Agrawal

Jhatpat Kalakand is an easy version of the most popular Indian sweet Kalakand (made of khoya and fresh paneer). In this version i used condensed milk and paneer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Setting Time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Indian

Servings 12 pieces

Calories 132 kcal

Ingredients

  

• 2 tsp Ghee
• 1 tsp Ghee to grease the pan
• 400 gms Condensed milk
• 500 gms Paneer
• 1 tsp Cardamom powder
• 2 tbsp Chopped nuts cashew, pista, almonds

Instructions

 

• Grease a pan or a thali with some ghee and keep aside.
• Mash the paneer coarsely. Keep aside.
• Heat a non stick pan on low flame. Add 2 tsp ghee, paneer and condensed milk in it, cook it while stirring continuously.
• Cook until it becomes thick (starts looking like one mass). May take around 10-12 minutes. Remove from heat.
• Now add cardamom powder and mix well.
• Spread it on a greased pan evenly using the spatula.
• Sprinkle chopped nuts on top, press them gently with spoon so as to set.
• Allow to set completely by putting it in the refrigerator for 25-30 minutes.
• Once set nicely, cut them into desired shapes and serve.
• Serve kalakand at room temperature.
• Shelf life is 2-3 days if kept in refrigerator.

Keyword instant recipes, jhatpat kalakand, kalakand, paneer fudge, sweet

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