Kalakand / Kalakandh

Kalakand is a Bengali sweet made with milk and paneer. I love milk sweet for their mild sweeter taste and the flavor of milk. This one has a very different texture compared to other milk sweets. I got this recipe from here and we loved it. This takes a lot of time to make, but is a serialized and simple process. For paneer, please try to use home made paneer as it has better taste and is more moist and soft.

Ingredients
Milk – 4 cups
Paneer – 300 grams of paneer (home made would work best)
Sliced Almonds – 1 tea spoon
Sugar – ½ cup (adjust to taste)
Ghee / Butter (at room temperature) – ¼ tea spoon
Method
Pulse the paneer to get crumbled pieces of it.. It should be like grated coconut. Do not grind too much as it will become like a paste.
Keep the paneer aside
Grease a plate with the ghee  / butter and keep aside
Heat milk a heavy bottom pan and stir every 45 seconds to avoid burning
Once the milk comes to boil, reduce the heat to medium and stir every 30 seconds to avoid burning
From the time the milk came boil, cook for another 15 – 17 minutes. By this time the milk would have reduced to half the size
Now add the grated paneer and stir well
Keep stirring continuously and milk needs to be cooked until it becomes like a dough. It takes around 14 minutes
Once this has become the dough, add sugar and stir continuously until all the sugar dissolves
Cook for another 5 minutes with continuous stirring and transfer to the greased plate
Make it ½ inch height and form a square and garnish with the sliced almonds.
Cut in the desired shape and the kalakand is now ready to be served!!
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Sending this to my own event – Authentic Sweets, Kid’s delight, Valli’s page, What is with my Cuppa, WTML, hosted by Shruti, Know your Dairy – Paneer, Jagruti,s page, My bowl of Snack, Monsoon Temptations