Preparation Time : 10 mins | Cooking Time : 20 Mins | Serves: 10 pieces

Grated paneer 1 cup Milk powder 1 cup Carrot grated 1/2 cup Condensed milk 1 cup Cardamom powder a pinch (optional) Ghee 2 tsp Pistachio few Method:

  • In a pan add 1 tsp of ghee and add the grated carrots.
  • Saute for 2 minutes and add the grated paneer, milk powder and condensed milk.
  • Mix this well and stir this continuously.
  • If adding cardamom powder add it now and mix well.
  • Once it comes to a whole mass and leaves on the sides of the pan, add 1 tsp of ghee.
  • The mixture will become thick. The entire process took 10-12 minutes in medium low flame.
  • Always stir continuously.
  • Grease a pan with few drops of ghee.
  • Transfer the mixture to the plate.
  • Sprinkle the chopped pistachios.
  • Allow this to cool completely and leave it for 2 hours.
  • Cut this into squares with a sharp knife.
  • Gajar kalakand is ready.
  • This will stay good for 2 days, if refrigerated properly.
Carrot-kalakand - 1

Method with step wise instructions:

  • In a pan add 1 tsp of ghee and add the grated carrots.
Gajar kalakand, Carrot kalakand recipe - 2
  • Saute for 2 minutes and add the grated paneer, milk powder and condensed milk.
  • Mix this well and stir this continuously.
Gajar kalakand, Carrot kalakand recipe - 3
  • If adding cardamom powder add it now and mix well.
  • Once it comes to a whole mass and leaves on the sides of the pan, add 1 tsp of ghee.
  • The mixture will become thick. The entire process took 10-12 minutes in medium low flame.
  • Always stir continuously.
Gajar kalakand, Carrot kalakand recipe - 4
  • Grease a pan with few drops of ghee.
  • Transfer the mixture to the plate.
  • Sprinkle the chopped pistachios.
Gajar kalakand, Carrot kalakand recipe - 5
  • Allow this to cool completely and leave it for 2 hours.
  • Cut this into squares with a sharp knife.
  • Gajar kalakand is ready.
Gajar kalakand, Carrot kalakand recipe - 6
  • This will stay good for 2 days, if refrigerated properly.
Carrot-kalakand - 7
  1. I used store bought paneer. You can use home made paneer by curdling the milk.
  2. The sweetness was just perfect, but if you need little extra sweet, add 2 tblsp more sugar or condensed milk.
  3. Always cut the kalakand once it is cool completely.
  4. The texture will not be hard like burfi, it will be chewy.