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
- 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.