Grated paneer 1 cup Milk powder 1 cup Condensed milk 1 cup Cocoa powder 2 tsp Butter | ghee 1/2 tsp
In a pan combine the paneer, milk powder and condensed milk and mix it evenly without any lumps.
Cook the mixture in medium low flame for 10 minutes and add in the cocoa powder.
Initially when i made it i don’t know how much time it will take, so i added cocoa powder after 5 minutes. Cooking will cocoa powder for a long time will give slightly bitter taste to the kalakand.
So add it towards the end .
- Stir well till it comes to a whole mass leaving the sides. This will come quickly.
- Grease a plate with butter or ghee.
- Transfer this to the greased plate and allow this to cool. Keep it in a refrigerator for 2 hours. Cut this into cubes with a sharp greased knife.
- If needed you can garnish with sliced almonds or pistachios.
Notes:
- You can use Home made paneer too.
- Do not cocoa powder more than the quantity mentioned.
- The kalakands will not be firm as other burfis . It will be soft and chewy.
