Instant Kalakand

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).


    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.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.