ISLAMABAD: Kalakand is a beloved sweet that’s easy to prepare during the festive season. You’ll just need some cashews, almonds, paneer, milk, and sugar.
Ingredients:
20 g Cashews
20 g Almonds
20 g Pistachios
400 g Paneer
180 g Full-Fat Milk
1 teaspoon Green Cardamom Powder
171 g Sweetened Condensed Milk
For Garnish:
6 g Pistachios
10 g Almonds
Instructions:
Combine cashews, almonds, pistachios, and paneer in a jar.
Blend the ingredients at Blade Speed 12 for 10 seconds, then at Blade Speed 11 for another 10 seconds. Add the milk and green cardamom powder.
Cook the mixture for 15 minutes at 95℃ on Slow Stir. Then, add the condensed milk and mix all ingredients at Speed 1 for 5 seconds.
Continue cooking for another 15 minutes at 95℃ on Stir.
To Set the Kalakand:
Grease a tray or pan with ghee.
Sprinkle chopped almonds and pistachios on top.
Pour in the Kalakand mixture and refrigerate for 4 hours.
Once set, cut into cubes and serve.