250 grams Fresh paneer (mashed)

200 gram fresh mawa (Khoya) (mashed)

½ cup milk

½ cup fresh cream

1 tbls ghee

200 gram powdered sugar

¼ tsp cardamom powder

2 tsp Pistachio or almonds  slivered  for garnishing

Method(How to make kalakand at home)


Heat ghee in a heavy wok and add mashed khoya, paneer, cream, milk and cook for 10-15 minutes stirring continuously or till the mixture thicken and leaves the sides of wok.

Add cardamom powder and allow it to cool down.

When it cool down add powdered sugar and mix well.

Pour it to the greased plate and let it to set.

Decorate it with pistachios or almond and cut it into squares pieces.

Refrigerate it for 2-3 hour. Serve chilled.