1 Tin or 400 Gm condensed milk (it is usually a 397 gm tin)
225 Gm paneer/Indian cottage cheese
2 Tbsp regular granulated white sugar
2 Tbsp milk powder
7-8 powdered/pounded elaichi/cardamom
1 Tbsp warm milk
7-8 strands of saffron
12-15 pistachios for decoration
Method
Pour and empty the contents of condensed milk tin into a thick bottomed and deep pan
In a small bowl, soak the saffron strands in a tbsp of warm milk
Grate paneer using a fine grater
Add grated paneer and milk powder with condensed milk and mix well. Keep this pan on a low flame start mixing it
Add saffron along with the milk. Mix well
Add sugar and mix it in
Meanwhile, chop up the pistachios into rough pieces and keep aside
Line a plate or any tray with parchment paper and lightly grease it with butter or oil
Keep an eye on the mixture when it starts to thicken
Once it starts to thicken and starts coming off the surface of the pan, add elaichi powder and mix well
When it becomes slightly thicker remove it from the flame. A good way to test it, take a pea sized amount of the mixture and test it between your fingers when cooled, if it does not stick then it is done. It took around 15-18 minutes for me to get the right consistency
Pour all the contents into the greased pan and spread evenly
Flatten it with the back of spoon lightly
Garnish with chopped pistachios on top as you like
Keep it in refrigerator for a few hours. Overnight is best
Cut 2" squares or any shape you like
Serve chilled and store extra pieces in refrigerator
Notes
Evaporated milk can be used instead of condensed milk but more sugar is required and can be adjusted as per taste
If saffron is not available add only elaichi. Saffron adds a nice colour and a unique flavour. Avoid using the artifiical ones
Paneer can be homemade or store bought. It can be grated in a food processor. I use my handheld box grater
Always keep stirring the mixture when it is on the flame. Do not allow it to stick to the bottom of the pan, so keep scraping it off as it thickens
Any other nut can be used for garnishing. Slivered or chopped almonds will make a nice replacement to pistachios
Milk powder adds a creamy texture to kalakand and also acts as thickening agent
Greasing the tray is always useful because this is a moist sweet and might stick to the tray
Ensure the mixture thickens to right consistency but it can also be enjoyed like halwa by the spoonfuls
Allowing it to set in the refrigerator is very important. Only then kalakand forms a nice dry layer/skin on top and will be moist inside
Recipe by Food Of Interest at https://foodofinterest.com/kalakand/