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By on November 21, 2018
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Grated paneer                3 cups ( 600 grams) 

Condensed milk                   400 ml (1 tin)

Green cardamom powder    ½ teaspoon

Pistachios, finely chopped           15 nos

Solid ghee                        2 tablespoons 


1Grease a medium-sized plate with one teaspoon of ghee and set aside. 

2Take a bowl, add paneer, condensed milk and cardamom powder, mix well and set aside.  

3Heat remaining ghee in a pan, add the paneer and condensed milk mixture to it. Cook on a low flame, stirring continuously until the mixture thickens and leave the sides of the pan. (Approximately 15 minutes) 

4Pour this mixture on a greased plate and spread it evenly with a spatula to one-inch thickness.  

5Sprinkle pistachios on the top and gently press them in with a spatula. Allow it to cool. 

6Cut it into square pieces and serve at room temperature or cold.

NB: Kalakand taste better at room temperature. Refrigerate to store it and microwave while serving.

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