Simple, delicious and easy to make kalakand under 10 mins. This kalakand recipe is a keeper and has never failed to impress my guests.
I often make this for celebrations. This time I made Chocolate flavoured kalakand using cocoa powder.
You can check my PAAN KALAKAND and Pinky Rose Kalakand Hearts too.
Preparation – 10 min Cooking – 10 min
INGREDIENTS :
1 tsp-Cardamom Powder
4 tbsp-Cocoa Powder
250g-Grated Paneer
1 Tbsp-Milk Powder
1/2 tin-MILKMAID
Chopped Almonds
4 tbsp-Cocoa Powder
250g-Grated Paneer
1 Tbsp-Milk Powder
1/2 tin-MILKMAID
Chopped Almonds
INSTRUCTIONS:
- Either Mash the paneer or grate it.
- Mix in Cocoa, milk powder and Milkmaid.
- Heat mixture in a heavy bottom pan and cook for 10-15 mins till the mixture is thick.
- Remove from flame & spread on a greased plate.
- Sprinkle cardamom powder, chopped almonds.
- cool, cut and serve.
NOTES:
- Kalakand keeps good for 2 to 3 days if refrigerated.
- If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving.
- It comes down to room temperature or can warm for few seconds in the microwave.
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