Microwave Kalakand

microwave kalakand recipe
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.