1. Can/tin condensed milk - 392 to 400 grams
2. Home made Paneer - 250 grams
3. Cardamom powder - half teaspoon
4. Chopped nuts (pistas, cashews and other suitable nuts - 2 tablespoons
5. Edible rose water or kewra water (optional) - 1 teaspoon
1. Line a small tray with parchment paper and grease it. Set this aside for now.
2. Pour condensed milk into a nonstick skillet with a hefty bottom. Toss in the paneer or ricotta. Combine all of the ingredients in a medium saucepan and simmer over medium heat, stirring constantly.
3. The mixture thins out at first before gradually thickening. Cook, stirring constantly, until the mixture thickens.
4. Reduce the heat to low and continue to cook, stirring constantly, until the sauce thickens. For me, it takes approximately 8 to 9 minutes. It will take longer if you use store-bought ricotta.
5. Be careful not to overcook. It is necessary for the combination to be wet and juicy, but not dry.
6. Transfer the kalakand to the oiled tray as soon as the mixture begins to leave the sides but stays juicy (not runny).
7. Spread it out to a thickness of 12 to 34 inches. Sprinkle nuts on top and smooth with a spatula.
8. Chill kalakand for at least 2 hours before serving. It will harden into a crumbly soft set cake. After that, cut the pieces to the desired sizes.
9. Take it out of the fridge 30-60 minutes before serving.
Kalakand can be served warm or chilled !!