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Paneer Kalakand Recipe

Very simple, easy & yummy recipe that you must try out this Diwali and serve to your family and friends. Paneer Kalakand picture

Summary

Preparation Time10 MinCooking Time25 Min

Ready In35 MinDifficulty LevelEasy

Health IndexAverageServings4

CuisineIndianCourseDessert

TasteSweetFeelSmooth

MethodSlow CookedDishPudding

SpecialityDiwaliVegetarianVegetarian

Main IngredientMilk ProductInterest GroupClassic

Ingredients

	Low fat paneer	1 Cup (16 tbs)
	Milk powder	10 Tablespoon
	Cream fresh	1 Cup (16 tbs)
	Powdered sugar	1 Cup (16 tbs)
	Saffron	1 Pinch (diluted in 1 tbsp milk)

Nutrition Facts

Serving size

Calories 303 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 36.7 mg12.2%

Sodium 267.2 mg11.1%

Total Carbohydrates 41 g13.8%

Dietary Fiber 0.01 g0.03%

Sugars 36.2 g

Protein 11 g22.5%

Vitamin A 6.4% Vitamin C 2.3%

Calcium 23.1% Iron 1.2%

*Based on a 2000 Calorie diet

Directions

*Mix all the ingredients in a heavy bottomed pan and cook in a medium flame for about 20 minutes.
* By 20 minutes the mixture will be thickened and slight aromatic.
*The mixture will leave sides.
* Add the saffron and remove from heat.
*Pour in a dish or bowl.
*Allow it to cool for 2-3 hours.
*Cut into shapes.
*Serve chilled.

Comments

Comments: 9 | Add a Comment

umaima says :

Hi Sarat, You probably refrigerated the sweet for too long. It is best cooled and served at room temperature.

Posted on: 24 February 2011 - 4:30am

Anonymous says :

Hiii....can u please tell me the shelf life of this recipe?

Posted on: 23 September 2009 - 5:31pm

sadia21 says :

where can i find fresh cream in usa?

Posted on: 12 September 2008 - 5:26am

debu says :

Hey tried it yesterday and its really amazing also tried mixing a bit of chicolate flavour as well ....came out really nice!!

Posted on: 9 November 2007 - 7:13am

Ganesh Dutta says :

mouthwatering sweet! But what is the difference between simple kalakand and paneer kalakand?

Posted on: 12 July 2007 - 2:49pm

Snigdha says :

Hi Ganesh...the usual Kalakand is made of whole milk, condensed milk and also sometimes Khoya/Mawa. You can get innovative and try making kalakand with different ingredients. I once made it using Ricotta cheese and it came out really well.

Posted on: 9 November 2007 - 12:20pm

Sirsha says :

Yes, with Ricotta cheese I also made rasgolla and gulab jamun, they came out great too.

Posted on: 13 August 2009 - 12:23pm

sheetal R says :

Can you please send me the receipe of rasgulla & gulab jamun made with ricotta cheese ..

Posted on: 17 October 2009 - 7:15pm