Kalakhand

This soft, fudgy milk-based Indian sweet is very simple to make.

400g paneer
1/4 c nonfat dry milk powder
1 can sweetened condensed milk
1 tsp rose water
1/8 tsp powdered cardamom
1 1/2 Tbsp chopped pistachios
1 1/2 Tbsp chopped slivered almonds

Grate paneer into a Pyrex bowl using a coarse Microplane grater. Mix in milk powder until it disappears. Pour in condensed milk and stir well with a silicone spatula. As you stir, you will notice the volume of the paneer decreasing. This is normal.

Cook in microwave on 100% power, uncovered, for 6 minutes. Remove and stir in any liquid at the bottom. Microwave mixture for an additional 5 minutes. Texture should be solid, moist but not runny.

While mixture cooks, butter an 8" round thali or cake pan very well. Set aside.

When mixture is cooked, stir in rose water and cardamom. Turn out into prepared thali, pressing flat with spatula. Sprinkle nuts atop kalakhand, pressing in with spatula. Let stand a minimum of 4 hours or overnight. Refrigerate any leftovers. Makes 36 pieces. 

Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.