Microwave Kalakand
In this Article
Kalakand is one of those highly-loved Indian sweet dishes, that not a soul can miss. Making it through conventional method is a tedious process that needs constant stirring of curdled milk till the whey is evaporated. To make the task easier, we are sharing a microwave Kalakand recipe which can be prepared in less than half of the usual time. Check out the recipe here
| Serves | Preparation Time | Cooking Time |
| 12 People | 10 – 15 Minutes | 15 – 20 Minutes |
Ingredients
- 1.5 litre whole milk
- 2 tbsp lemon juice
- 1 tin condensed milk (400 g)
- 3-4 cardamom pods, crushed
- Chopped pistachios for garnishing
Method
Step 1
First, we need to make fresh paneer out of the milk. For that add milk in a pan and bring it to a boil. When it comes to a boil, add the lemon juice to curdle the milk. Stir and turn off the heat.
Step 2
Line a sieve with a muslin cloth and separate the cheese from the whey. The cheese should be soft. This measure will yield about a cup of fresh crumbled paneer.
Step 3
In a large microwave safe bowl, add the fresh paneer and condensed milk and mix well.
Step 4
Microwave the mixture for 10-12 minutes stirring every 1 minute. At the end of it, all the liquid will have evaporated and you will be left with a semi solid mixture. If needed microwave it for another 2-3 minutes or so.
Step 5
Tip the mixture into a square dish and spread evenly. Sprinkle the cardamom powder over it and garnish it with chopped pistachios.
Step 6
Let it cool down to room temperature and then you can refrigerate it for a couple of hours to get firm slices. Enjoy it cold.
Nutritional Information
| Calories | 185 K cal |
| Proteins | 6.8 g |
| Fats | 7.0 g |
| Carbohydrates | 24 g |
| Cholesterol | 24 mg |
| Sodium | 94 mg |
| Potassium | 310 mg |
Tip: Add ¼ cup of melted chocolate to the cooked paneer-condensed milk mixture and omit the cardamom for chocolate Kalakand.
