Name: Kalakand
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 0 ¾ cup grated paneer; 1 cup milk (low fat); 0 ½ cup fresh cream; 0 ¼ cup jaggery; 0 ¼ tsp cardamom powder; 0 ⅓ tsp chopped almond; 0 ⅓ tsp chopped cashew; 0 ½ tsp rose petals(optional) (optional); 0 1 (2 tsp rose water (optional))

Instructions

This Recipe will make 6-7 servings.
Firstly, Grate the paneer and set it aside.
Heat a pan, pour in the milk, and add the grated paneer. Make sure there are no lumps.
Add jaggery and fresh cream, and mix well. Cook for about 15 minutes until the mixture thickens, stirring constantly. Scrape the sides during stirring.
After 15 minutes, when the mixture is thick and moisture has evaporated, turn off the heat immediately to avoid chewiness.
Remove from the flame, add cardamom powder and rose water (optional).
Grease a plate with ghee, transfer the mixture immediately, spread it with a spoon, and garnish with almonds, cashews and rose petals(optional).
Pat the kalakand with a spoon and let it cool for 3 hours in the refrigerator.
After 3 hours, cut it into small pieces and enjoy!