The Sensitive Kitchen

Sunday, October 30, 2016


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. 

Labels: ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home