Day 2 of my Eid recipe series! Click here for day 1!
There are certain food traditions on Eid that just make Eid, Eid… and it wouldn’t be the same any other way! For example, when my mum makes warm Eid milk in the morning, when my aunty makes naan khatais to snack on throughout the day, when my grandma makes a huge pot of biryani for lunch… and when me and my granddad would request a huge box of mithai! Kalakand was always a must as it’s one of my favourite Indian sweets! I decided to try and make it this year and have a recipe that only requires 15 minutes of your time! It’s not as good as the more traditional method of making kalakand for hours on end, but it sure is a super good and quick alternative! Check out the recipe below
– Ayesha x
- 1 tin condensed milk
- 400g paneer
- 3/4 teaspoon cardamom powder
- 1 tbsp sugar (optional)
- Handful of chopped nuts to decorate - e.g almonds and pistachios
- Line a square baking tray with grease proof paper and set aside.
- Finely grate the paneer.
- Add the grated paneer, condensed milk, cardamom powder and sugar to a pot and heat over a medium flame.
- Mix constantly to prevent burning for about 7-10 mins. Once the liquid starts to reduce and the mixture moves away from the pot remove from heat immediately.
- Pour the mixture into the baking tray and top with nuts.
- Once cooled, place the tray in the fridge overnight to set.
- The next day, cut the kalakand into squares and serve.
- This recipe makes 12 large squares of kalakand.