Instant Meetha/ Desert

Ingredients:

• Mawa (Khoya): 250 grams (approx. 1 cup)
  • Substitute: Sweet Condensed Milk
• Shivani's Paneer: 250 grams (approx. 1 cup)
• Ghee: 2 teaspoons
• Powdered Sugar: 200 grams (1 cup)
• Green Cardamom: 5 to 6 (peeled and powdered) or Shivani's Chai Masala
• Almonds/Cashews: 10 to 12 (thinly sliced).

Instructions:

1. Preparation:

   • In a heavy-bottomed wok, heat 1 teaspoon of ghee until it melts. Grease the wok thoroughly with the melted ghee to prevent the mawa from sticking during roasting.
   • Crumble the mawa and add it to the wok. Roast on a low flame, stirring constantly until the mawa melts completely and releases a delightful aroma (approximately 2 minutes).

2. Combining Ingredients:

   • Crumble the paneer and mix it into the mawa. Continue stirring until the mawa and paneer blend smoothly and become dry, which should take about 6 to 8 minutes.
   • Remove the wok from the heat and allow the mixture to cool.

3. Final Touches:

   • Once cooled, add the powdered sugar and Shivani's Chai Masala to the mixture.
   • Transfer the mixture to a greased plate, spreading it evenly. Sprinkle the thinly sliced almonds or cashews on top and press them gently with a spoon.

4. Setting the Kalakand:

   • Place the plate in the refrigerator for 2 to 3 hours to allow the kalakand to set completely.
   • Once set, cut the kalakand into your desired shapes and sizes.

Serving and Storage:

• Serve: Delight in the delicious kalakand, perfect for any occasion.
• Store: Keep any remaining kalakand in an airtight container and consume within 3 to 4 days.

Enjoy the rich, creamy taste of this traditional Indian dessert, elevated with the aromatic flavors of Shivani's Chai Masala.