Kalakand @ Milk burfi, to be precise, is a delicious yet subtle sweet meat, popularly made in India and Pakistan during Deepavali/ Diwali, Holi and Eid. The process requires to stir milk and sugar in wide pans for hours to solidify the protein part (casein) and then flavoured with condiments like saffron/ rose water/ kewra/ cardamom and dry fruits. Well, the task might sound laborious but the outcome is always the best when traditional methods are opted. No doubt. But, everyone loves shortcuts and I am no different. I have used my trustworthy kitchen pal- the good old condensed milk and Paneer ( Indian cottage cheese) in this recipe. Saves time and tastes great.
Let me tell you, the traditional method -- cooking using firewood is the best outcome !!! -- generally, this is applicable for all sweets. No wonder, those items made in large scales as that of weddings come out exceptionally well (though similar gas burners are now available -- nothing can match the firewood cooked taste and consistency) The subtleties are masked when gas cooked ones are tasted, yet the firewood ones will win the Gold !!
Preparation time: 2 min
Cooking time: 7-8 min
Category: Dessert, Sweets
Level: Very easy
Serves/ Yields: 20 nos
Source: Swasthi's Recipes
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||11 %|
|Saturated Fat 4 g||19 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 21 mg||7 %|
|Sodium 29 mg||1 %|
|Potassium 27 mg||1 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 0 g||1 %|
|Sugars 12 g|
|Protein 5 g||11 %|
|Vitamin A||4 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1 can (390 gm) of sweetened condensed milk
- 1 1/4 cup of crumbled Paneer (fresh preferably)
- 2 tbsp milk powder (if using frozen paneer)
- 2 tbsp milk
- 2 tsp rose water
- 2 tbsp chopped nuts (Almonds, cashews and pistachios)
- Saffron strands for garnishing ( optional)
- Grease a plate or tray or line it with parchment paper.
- Combine crumbled Paneer, milk powder, 2 tbsp milk and rose water. Set aside.
- In a thick bottomed vessel, add condensed milk and heat it gently. When warm, add the Paneer mixture and stir well to form a thick paste.
- Cook this paste on low flame until it comes together as a soft mass and does not stick to the vessel anymore.
- Transfer the mixture to the parchment and spread evenly and level the mixture.
- When still warm, sprinkle the chopped nut mixture and saffron strands all over and gently press with the spatula so that it holds on to the surface.
- Leave the mixture in the refrigerator for an hour and cut into squares. Serve chilled.
- As I have used frozen Paneer, I have used milk powder for the extra binding as frozen paneer tends to ooze out more moisture compared to the freshly crumbled Paneer.
- If you plan to add cardamom powder to the mixture, add it ONLY before switching off the flame.