Paneer Kalakand

Milk delight for the ages

Prep Time 30 min
Cook Time 15 min
Serving Size 4
Recipe Type Hob

Luscious and velvety, Paneer Kalakand marries the simplicity of paneer with the richness of milk, resulting in a soft, melt-in-the-mouth experience that is truly unparalleled. The origins of Kalakand trace back to 1947, credited to the renowned confectionery Baba Thakur Das & Sons in Alwar, Rajasthan. After the partition of India, Das migrated from Pakistan to Alwar, where he introduced and popularised this delectable sweet. The essence of Paneer Kalakand lies in its minimalistic approach, relying on just a handful of ingredients to weave its magic. It’s often prepared during festivals, special occasions, and moments of joy – the rich, creamy taste makes it a favourite among both novices and seasoned cooks.

Ingredients

250 gms Paneer, crumbled
1 cup Milk Powder
½ cup Milk
½ cup Sugar
½ cup Mawa
½ tsp Cardamom Powder
A pinch of saffron strands
2 tbsp Ghee
Chopped nuts (almonds, pistachios) for garnish

Method

In a heavy-bottomed pan, heat the ghee over medium heat.
Add the crumbled paneer to the pan and sauté it for 2-3 minutes, stirring continuously.
Next, add the milk and mix well with the paneer. Continue to cook the mixture, stirring frequently.
Once the mixture thickens and most of the liquid evaporates (about 5-7 minutes), add the milk powder, cardamom powder and saffron strands. Mix well to combine.
Continue to cook the mixture, stirring constantly to prevent it from sticking to the bottom of the pan.
Gradually add the sugar and mawa and continue cooking. The sugar will melt, and the mixture will become slightly runny.
Keep cooking until the mixture thickens again and starts leaving the sides of the pan. This will take about 10-15 minutes.
Turn off the heat and transfer the mixture to a greased plate or tray.
Flatten and spread the mixture evenly on the plate and garnish it with chopped nuts. Press the nuts gently into the mixture.
Allow the Paneer Kalakand to cool and set for 2-3 hours.
Once it has set, cut it into pieces or squares.
Garnish with sliced nuts and serve.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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